Brown Butter Trout with White Beans and Caper Vinaigrette

Brown Butter Trout with White Beans and Caper Vinaigrette
ingredients
all
1/4 cup unsalted butter
1/2 stick
1 tbsp olive oil
1/4 cup shallots
minced
2 tbsp white balsamic vinegar
1 tbsp capers
drained
1 tsp rosemary
fresh, chopped
salt and pepper
1 can white beans
15 ounces, rinsed and drained
1 tsp lemon zest
2 tbsp vinaigrette
1 cup arugula
coarsely sliced
1 tbsp vinaigrette
2 pieces trout
could also use steelhead
vinaigrette
cookware
This is such a great way to enjoy fish. This single skillet meal is satisfying; the flavors are rich and complex. This dish always comes to mind whenever we have leftover rosemary. Recipe adapted from Epicurious.
1
Preheat the oven to 180°F. Chop up the rosemary, shallots, and arugula. Drain and rinse the beans.
2
In the skillet, cook butter over medium heat until brown, stirring often, about 4 minutes. Remove from heat.
3
Mix in the olive oil with the browned butter, then add the shallots, vinegar, capers, and rosemary. Season vinaigrette to taste with salt and pepper. Transfer vinaigrette to an oven-friendly bowl or glass measuring cup and reserve.
4
In the now-empty skillet, mix beans, lemon zest, and 2 tablespoons of the warm vinaigrette. Season to taste with salt and pepper. Place the container with the remaining vinaigrette in the warm oven. Heat the beans until warm.
5
Off heat, mix arugula into the beans. Transfer bean mixture to shallow serving bowls. Place the bowls in the oven to keep them warm. Increase the heat on the skillet to medium-high.
6
Spoon and spread some of the vinaigrette over the skin side of the trout; sprinkle with salt and pepper. In the emptied skillet, cook the trout skin side down, until brown, about 2 minutes. Turn trout over; cook for about 2 more minutes. Transfer trout to the warm serving bowls with the bean mixture.
7
Spoon remaining vinaigrette over trout and beans. Serve immediately.
notes
We have rewritten the preparation steps from the original recipe in order to minimize amount of cookware that needs to be cleaned. We used a cast iron skillet for this dish, but it would also work in a stainless skillet or saute pan.

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