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Recipes
July 2009

Grilled Trout with White Beans and Caper Vinaigrette

By The Bon Appétit Test KitchenPhotography by Lisa Hubbard

4.3

(6)

Image may contain Plant Food Produce Vegetable and Pork

Recipe information

  • Total Time

    30 minutes

  • Yield

    2 Servings

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

Need to make a substitution?

Preparation

  1. Step 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.

    Step 2

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

    Step 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.

Nutrition Per Serving

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) 56.8
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