Traditional recipes

Grilled Trout with White Beans and Caper Vinaigrette

Grilled Trout with White Beans and Caper Vinaigrette

Ingredients

  • 1/4 cup (1/2 stick) unsalted butter
  • 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

Recipe Preparation

  • 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.

  • Mix beans, lemon peel, and 2 tablespoons vinaigrette in medium skillet. Season to taste with salt and pepper.

  • 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.

Recipe by Bon Appétit Test Kitchen,

Nutritional Content

One serving contains the following: Calories (kcal) 662.6 %Calories from Fat 45.6 Fat (g) 33.5 Saturated Fat (g) 14.1 Cholesterol (mg) 280.3 Carbohydrates (g) 30.3 Dietary Fiber (g) 7.7 Total Sugars (g) 4.3 Net Carbs (g) 22.6 Protein (g) 56.8Reviews Section


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