Grilled Trout with White Beans and Caper Vinaigrette
Need a gluten free and pescatarian main course? Grilled Trout with White Beans and Caper Vinaigrette could be a great recipe to try. One portion of this dish contains about 75g of protein, 49g of fat, and a total of 946 calories. This recipe serves 2. For $7.84 per serving, this recipe covers 51% of your daily requirements of vitamins and minerals. This recipe is liked by 33 foodies and cooks. The Fourth Of July will be even more special with this recipe. From preparation to the plate, this recipe takes around 45 minutes. A mixture of arugula, shallots, canned white beans, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Bon Appetit. Taking all factors into account, this recipe earns a spoonacular score of 96%, which is great. Similar recipes are Grilled Trout with White Beans and Caper Vinaigrette, Grilled Trout with Lemon-Caper Mayonnaise, and Grilled Asparagus with Caper Vinaigrette.
Servings: 2
Ingredients:
1 cup coarsely sliced arugula
2 10-ounce cleaned boned butterflied trout
1 15-ounce can white beans, rinsed, drained
1 tablespoon drained capers
1 teaspoon chopped fresh rosemary
1 teaspoon finely grated lemon peel
1 tablespoon olive oil
1/4 cup minced shallots
1/4 cup (1/2 stick) unsalted butter
2 tablespoons white balsamic vinegar.jpg)
Equipment:
frying pan
grill
Cooking instruction summary:
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.
Step by step:
1. Prepare barbecue (medium-high heat). Cook butter in small skillet over medium heat until brown, stirring often, about 4 minutes.
2. Remove from heat.
3. Mix in oil, then shallots, vinegar, capers, and rosemary. Season vinaigrette to taste with salt and pepper.
4. Mix beans, lemon peel, and 2 tablespoons vinaigrette in medium skillet. Season to taste with salt and pepper.
5. Brush a little vinaigrette over flesh side of trout; sprinkle with salt and pepper.
6. 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.
7. Transfer trout to plates.
8. Mix arugula into warm beans; spoon alongside trout. Rewarm remaining vinaigrette; spoon over trout and beans.
Nutrition Information:
covered percent of daily need
