Grilled Trout With White Beans And Caper Vinaigrette
Serves: 2
Leola Gaylord
1 January 1970
Based on User reviews:
49
Spice
48
Sweetness
48
Sourness
42
mins
Prep time (avg)
4
Difficulty
Ingredients:
1 tbsp
Olive Oil1 cup
Shallot (minced)2 tbsps
Balsamic Vinegar (white)1 tbsp
Capers (drained)1 tsp
Rosemary (chopped fresh)Directions:
1
Prepare barbecue (medium-high heat)
2
Cook butter in small skillet over medium heat until brown, stirring often, about 4 minutes
3
Remove from heat
4
Mix in oil, then shallots, vinegar, capers, and rosemary
5
Season vinaigrette to taste with salt and pepper
6
Mix beans, lemon peel, and 2 tablespoons vinaigrette in medium skillet
7
Season to taste with salt and pepper
8
Brush a little vinaigrette over flesh side of trout; sprinkle with salt and pepper
9
Place skillet with beans on edge of grill to warm through
10
Grill trout, flesh side down, until brown, about 2 minutes
11
Turn trout over; grill until cooked through, about 2 minutes
12
Transfer trout to plates
13
Mix arugula into warm beans; spoon alongside trout
14
Rewarm remaining vinaigrette; spoon over trout and beans
15
Prepare barbecue (medium-high heat)
16
Cook butter in small skillet over medium heat until brown, stirring often, about 4 minutes
17
Remove from heat
18
Mix in oil, then shallots, vinegar, capers, and rosemary
19
Season vinaigrette to taste with salt and pepper
20
Mix beans, lemon peel, and 2 tablespoons vinaigrette in medium skillet
21
Season to taste with salt and pepper
22
Brush a little vinaigrette over flesh side of trout; sprinkle with salt and pepper
23
Place skillet with beans on edge of grill to warm through
24
Grill trout, flesh side down, until brown, about 2 minutes
25
Turn trout over; grill until cooked through, about 2 minutes
26
Transfer trout to plates
27
Mix arugula into warm beans; spoon alongside trout
28
Rewarm remaining vinaigrette; spoon over trout and beans