Grilled Trout with White Beans and Caper Vinaigrette

Photo by Lisa Hubbard
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...
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