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magazine fasteasyfresh grilled trout with white beans and caper vinaigrette
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4.3
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Cooking the trout skin side down and only quickly finishing it off on the other side ensures fish will be perfectly crisp.
4.3
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Chef John Fleer, Rhubarb, Asheville, NC, and his family enjoy indoor picnics with brandade (made here with a shortcut: smoked trout) and store-bought fixings. “We just sit on the floor and chat and chew,” he says.
4.0
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You can substitute whitefish or hot-smoked salmon for the trout.
4.0
(4.09)
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Yes, there is butter in the sauce of this roast trout with lentils, but the key ingredient is verjus. If you can’t find it, use half white wine and half unseasoned rice vinegar.
4.0
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If you can learn how to cook a whole fish, you'll have summer's most impressive dinner in your back pocket.
5.0
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Gigante beans have a nutty, buttery flavor and creamy texture, and hold together when cooked.
3.5
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If you have any doubts about your fish-cooking skills, put an end to them by using a nonstick skillet.
3.5
(3.49)
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Smoked and fresh fish join forces in this much-appreciated update to the often-maligned gefilte fish. To get the job done faster, use two skillets.
5.0
(5)
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3.4
(3.4)
Easy
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Gigante beans are our favorites, but almost any bean will be delicious this way.
4.0
(4.01)
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Barely cracked peppercorns toasted in generous amounts of brown butter make one of the easiest, tastiest finishers for simply seared fish.
5.0
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