Name: Grilled Trout with White Beans and Caper Vinaigrette
Cook time: 30 minutes
Total time: 30 minutes
Yield: Makes 2 servings
Ingredients: 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

Image may contain Plant Food Produce Vegetable Bean and Lentil

Grilled Trout with White Beans and Caper VinaigretteLisa Hubbard

If you've got some fresh-caught trout, we know just what to do with it. This incredible main-plus-side requires very few ingredients and is easy enough to make at your campsite or cabin. (And you can use store-bought, too: In that case, you should ask your fishmonger to bone and butterfly the whole trout for you.)