Grilled Trout with White Beans and Caper Vinaigrette
Grilled Trout with White Beans and Caper Vinaigrette is a gluten free and pescatarian main course. One portion of this dish contains roughly 75g of protein, 49g of fat, and a total of 946 calories. This recipe serves 2. It can be enjoyed any time, but it is especially good for The Fourth Of July. Head to the store and pick up butter, boned butterflied trout, capers, and a few other things to make it today. To use up the white balsamic vinegar you could follow this main course with the Skinny Strawberry Ice Cream as a dessert. From preparation to the plate, this recipe takes about 45 minutes.
Instructions
Prepare barbecue (medium-high heat). Cook butter in small skillet over medium heat until brown, stirring often, about 4 minutes.
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.