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Grilled Trout with White Beans and Caper Vinaigrette
- 1/4 cup (1/2 stick) unsalted butter
- 1 tablespoon olive oil
- 1/4 cup minced shallots
- 2 tablespoons white balsamic vinegar
- 1 tablespoon drained capers
- 1 teaspoon chopped fresh rosemary
- 1 15-ounce can white beans, rinsed, drained
- 1 teaspoon finely grated lemon peel
- 2 10-ounce cleaned boned butterflied trout
- 1 cup coarsely sliced arugula
Directions:View on Epicurious
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