GRILLED TROUT WITH WHITE BEANS AND CAPER VINAIGRETTE
Provided by Bon Appétit Test Kitchen
Categories Bean Quick & Easy High Fiber Backyard BBQ Dinner Summer Grill Grill/Barbecue Capers Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 servings
Number Of Ingredients 10
Steps:
- 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 arugula into warm beans; spoon alongside trout. Rewarm remaining vinaigrette; spoon over trout and beans.
BUTTERY TROUT WITH CAPERS
Don't turn straight to salmon, trout is a wonderful classic fish with a great flavour, especially in this recipe. Or, make it veggie with halloumi
Provided by Good Food team
Categories Buffet, Dinner, Main course, Supper
Time 15m
Number Of Ingredients 5
Steps:
- Heat oven to 200C/fan 180C/gas 6. Rinse the fish, then pat dry with kitchen paper. Put in a roasting tray, season, then dot with a third of the butter. Roast for 10-12 mins.
- When the fish is almost ready, melt the remaining butter in a frying pan. Turn up the heat until it turns brown. Take off the heat, then add lemon juice, parsley and capers. Pour over the fish, then serve with green beans.
Nutrition Facts : Calories 345 calories, Fat 26 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 28 grams protein, Sodium 1.04 milligram of sodium
SPECKLED TROUT IN CAPERS AND WHITE WINE
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking dish with aluminum foil.
- Place trout in the middle of the aluminum foil; top with butter, lemon pepper, capers, and paprika. Pour cooking wine over trout. Close foil around the trout.
- Bake in the preheated oven until fish flakes easily with a fork, about 30 minutes. Garnish trout with parsley.
Nutrition Facts : Calories 398.6 calories, Carbohydrate 1.8 g, Cholesterol 152.7 mg, Fat 21.9 g, Fiber 0.4 g, Protein 40.9 g, SaturatedFat 10.2 g, Sodium 918.1 mg, Sugar 0.7 g
WHITEFISH WITH LEMON VINAIGRETTE
Provided by Giada De Laurentiis
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons of oil in a heavy large skillet over medium heat. Add the shallots and saute until tender, about 2 minutes. Add the radicchio and saute until wilted, about 5 minutes. Add the beans and broth, and cook until the beans are heated through, stirring often, about 5 minutes. Season the radicchio mixture, to taste, with salt and pepper.
- Meanwhile, heat 3 tablespoons of oil in a 14-inch (or 2 smaller) nonstick frying pan over medium-high heat. Sprinkle the fillets with salt and pepper. Dredge the fillets in flour to coat completely. Shake of the excess flour and fry 3 fillets in each pan until they are golden brown and just cooked through, about 3 minutes per side.
- Spoon the radicchio mixture over the center of the plates. Top with the fillets. Drizzle the vinaigrette over and serve immediately.
- Blend the lemon juice, parsley, garlic, lemon zest, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper.
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TROUT WITH BROWN BUTTER, CAPERS AND GARLIC RECIPE ...
From gourmettraveller.com.au
Servings 4Estimated Reading Time 2 minsAuthor Lisa FeatherbyTotal Time 1 hr
- Preheat oven to lowest setting. Blanch beans in a saucepan of boiling water (3-4 minutes), then drain.
- Heat 20gm butter in a non-stick frying pan over medium-high heat until starting to foam. Add trout one at a time, skin-side down, and fry until skin is golden and crisp (2-3 minutes). Shake pan to loosen fish, then tilt pan and spoon hot butter over flesh to cook until pink (1 minute). Place fish in a low oven on a warm plate and covered loosely with foil to keep warm, then wipe pan clean with paper towels and repeat with remaining trout and 20gm butter each.
- Wipe pan with paper towels, then add remaining butter and cook, swirling pan occasionally, until foaming and nut brown (2-3 minutes). Remove from heat, add capers, garlic and parsley, and swirl until capers are crisp (1-2 minutes). Add beans and toss to coat, then serve with trout and lemon cheeks.
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- Grilled Mackerel, Mediterranean Style. via Rice and Bread. Instead of just grilling its meat, this recipe uses the entire fish. Before grilling, gut and clean the fish and stuff with Mediterranean spices, such as mint and rosemary.
- Fish Burger with Wasabi and Lemon Sauce. via The Little Things. This burger can be made out of any type of white fish, such as cod or tilapia. Stay healthy by using whole wheat buns or making it an open-faced sandwich.
- Zesty Swordfish Kabobs. via My Recipes. In this recipe, the swordfish is marinated with ingredients like olive oil, ginger, and orange juice for 30 minutes prior to grilling.
- Thai Grilled Fish. via The Stay at Home Chef. Cilantro, soy sauce, fresh lime, and fish sauce create a Thai marinade that can coat either red snapper or tilapia.
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- Grilled Ahi Tuna and Arugula Salad with Ginger-Soy Dressing. via Pasta Princess and More. Sushi fans will love this recipe, as the ahi tuna is lightly seared on the outside to keep the fish raw on the inside.
- Summer Grilled Coconut-Lime White Fish Packets. via The Scrumptious Pumpkin. First, use aluminum foil to make bowls for cooking the vegetables and fish.
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GRILLED TROUT WITH LEMON-CAPER MAYONNAISE RECIPE - DELISH
From delish.com
Cuisine FrenchEstimated Reading Time 1 minServings 4Total Time 25 mins
- In a mini food processor, pulse the scallions, capers, parsley, lemon juice, lemon zest, and mayonnaise until the scallions are finely chopped.
- Spread 1/2 tablespoon of the lemon-caper mayonnaise on each side of each trout; season with salt and pepper.
GRILLED TROUT WITH LEMON-CAPER MAYONNAISE - FOOD & WINE
From foodandwine.com
4/5 Total Time 25 minsServings 4
- In a mini food processor, pulse the scallions, capers, parsley, lemon juice, lemon zest and mayonnaise until the scallions are finely chopped. Season with salt and pepper.
- Light a grill or preheat a grill pan. Spread 1/2 tablespoon of the lemon-caper mayonnaise on each side of each trout; season with salt and pepper. Grill the fish over high heat, turning once, until lightly charred and cooked through, 6 minutes. Serve the trout with the remaining mayonnaise.
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- Sweet and Salty Fish Collars. The collar, the part between the head and the body, can be one of the most delicious parts of a fish. Try this sweet and salty sauce with the collar of grilled cod, or another white fish like tilapia, sole, snapper, or even catfish.
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CRISPY TROUT WITH WARM PARSLEY-CAPER VINAIGRETTE RECIPE ...
From myrecipes.com
4.5/5 (3)Calories 306 per servingServings 4
- Heat a large cast-iron skillet over medium-high heat. Sprinkle fish evenly with salt and pepper. Add remaining 1 tablespoon oil to pan; swirl to coat. Arrange fish, skin side down, in pan; cook 5 minutes. Turn; cook 1 minute or until fish flakes easily when tested with a fork. Remove fish from pan. Add parsley mixture to pan; cook 30 seconds, stirring constantly. Spoon parsley mixture over fish. Serve with lemon wedges, if desired.
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