Grilled Trout with White Beans and Caper Vinaigrette

This delicious trout recipe appeared in the current issue of Bon Appetit. I sent it on to Deb since it sounded like a dish that she and Jeff would enjoy. Deb made it last night and reported back. Dinner was a great success and Jeff said it was the best thing he's eaten this year. Wow! Deb is a fantastic cook so this is high praise indeed. Now it's time to get the recipe out to everyone.

1/4 cup (1/2 stick) unsalted butter

1 tbl. olive oil

1/4 cup minced shallots

2 tbl. white balsamic vinegar

1 tbl. drained capers

1 tsp. chopped fresh rosemary

1 15 ounce can white beans, rinsed and drained

1 tsp. finely grated lemon peel

2 10 ounce cleaned, boned butterfly trout

1 cup coarsely sliced arugula

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, shallots, vinegar, capers and rosemary. Season vinaigrette to taste with salt and pepper.

Mix beans, lemon peel and 2 tbl. 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.

Serves 2

Notes: If you are avoiding butter, substitute olive oil.

Barbecue not handy? Preheat broiler and broil the trout 4-6 inches from the heat, turning once. It is done when the skin blisters and inside looks pale (about 5 minutes). Warm the beans on the stovetop.