Grilled Trout with White Beans and Caper Vinaigrette

Ingredients

• 1 lemon
• 2 10-ounce cleaned boned butterflied trout
• ¼ cup shallots
• 1 cup arugula
• 2 tablespoons white balsamic vinegar
• 1 tablespoon olive oil
• 1 tablespoon capers
• + 3 more ingredients
• • 1 teaspoon fresh rosemary
  • 1 15-ounce can white beans
  • ¼ cup unsalted butter

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 v...

View full recipe at Epicurious