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

1. 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.
2. Mix beans, lemon peel, and 2 tablespoons vinaigrette in medium skillet. Season to taste with salt and pepper.
3. 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.

butter, olive oil, shallots, white balsamic vinegar, capers, rosemary, white beans, lemon peel, trout, arugula

Taken from www.epicurious.com/recipes/food/views/grilled-trout-with-white-beans-and-caper-vinaigrette-353809 (may not work)