Grilled Trout with White Beans and Caper Vinaigrette |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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If you've got some fresh-caught trout, we know just what to do with it. This incredible main-plus-side requires very few ingredients and is easy enough to make at your campsite or cabin. (And you can use store-bought, too: In that case, you should ask your fishmonger to bone and butterfly the whole trout for you.) Ingredients:
1/4 cup (1/2 stick) unsalted butter |
1 tablespoon olive oil |
1/4 cup minced shallots |
2 tablespoons white balsamic vinegar |
1 tablespoon drained capers |
1 teaspoon chopped fresh rosemary |
1 15-ounce can white beans, rinsed, drained |
1 teaspoon finely grated lemon peel |
2 10-ounce cleaned boned butterflied trout |
1 cup coarsely sliced arugula |
Directions:
1. Prepare barbecue (medium-high heat). Cook butter in small skillet over medium heat until brown, stirring often, about 4 minutes. Remove from heat. Mix in oil, then shallots, vinegar, capers, and rosemary. Season vinaigrette to taste with salt and pepper.
2. Mix beans, lemon peel, and 2 tablespoons vinaigrette in medium skillet. Season to taste with salt and pepper.
3. Brush a little vinaigrette over flesh side of trout; sprinkle with salt and pepper. Place skillet with beans on edge of grill to warm through. Grill trout, flesh side down, until brown, about 2 minutes. Turn trout over; grill until cooked through, about 2 minutes. Transfer trout to plates. Mix arugula into warm beans; spoon alongside trout. Rewarm remaining vinaigrette; spoon over trout and beans.
4. Per serving: 662.6 kcal calories, 455.6 % calories from fat, 33.5 fat, 14.1 g saturated fat, 280.3 mg cholesterol, 330.3 carbohydrates, 7.7 g dietary fiber, 4.3 g total sugars, 22.6 g net carbohydrates, 56.8 g protein Nutritional analysis provided by Bon Appétit
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