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

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:

Quickview
966k Calories
75g Protein
49g Total Fat
53g Carbs
67% Health Score
Limit These
Calories
966k
48%

Fat
49g
76%

  Saturated Fat
18g
119%

Carbohydrates
53g
18%

  Sugar
5g
6%

Cholesterol
225mg
75%

Sodium
282mg
12%

Get Enough Of These
Protein
75g
151%

Vitamin B12
22µg
369%

Manganese
3mg
183%

Phosphorus
921mg
92%

Vitamin B1
1mg
81%

Vitamin D
11µg
77%

Vitamin B3
13mg
66%

Iron
11mg
63%

Potassium
2152mg
62%

Vitamin B2
1mg
61%

Vitamin B5
6mg
61%

Selenium
39µg
57%

Copper
1mg
54%

Folate
196µg
49%

Magnesium
185mg
46%

Fiber
11g
46%

Vitamin B6
0.84mg
42%

Calcium
318mg
32%

Zinc
4mg
30%

Vitamin E
4mg
27%

Vitamin K
24µg
24%

Vitamin A
1116IU
22%

Vitamin C
6mg
8%

covered percent of daily need
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Food Trivia

The earliest form of eating processed food occurred in early hunting cultures when the men who made a kill would be rewarded with a meal of the partially digested contents of the stomach of their prey.

Food Joke

I want you more than a Hagen-Daas on a hot summer day.

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