Grilled Trout with White Beans and Caper Vinaigrette

Ingredients for Grilled Trout with White Beans and Caper Vinaigrette

• 60ml (1/2 stick) unsalted butter

• 1 tablespoon olive oil

• 60ml minced shallots

• 2 tablespoons white balsamic vinegar

• 1 tablespoon drained capers

• 1 teaspoon chopped fresh rosemary

• 1 425g can white beans, rinsed, drained

• 1 teaspoon finely grated lemon peel

• 60g cleaned boned butterflied trout

• 1 cup coarsely sliced rocket

How to make Grilled Trout with White Beans and Caper Vinaigrette

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 rocket into warm beans; spoon alongside trout. Rewarm remaining vinaigrette; spoon over trout and beans.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.