Yum another grilled trout recipe!!! This time I used my grill basket, which I forgot I had until someone mentioned grill baskets on the Cooking Light boards. It's non-stick so cleanup was a lot easier. I didn't have to scrape fish skin off the grill anyway.
The trout was good, as it always is, but the best part were the beans! You could make these as a side for just about any meal. I was a little wary about the amount of butter but when it's browned it does have a nice nutty flavor. I would also like to cook some dried Rancho Gordo Runner Cannelini's for this next time. Canned worked fine but dried would be better.
I did make a couple of changes. I used white wine vinegar in place of balsamic because that's what I have. And I used a whole trout with the bones. I also put a few sprigs of rosemary in the cavity of the fish.
The recipe is from the July 2009 issue of Bon Appetit and can be found HERE.
In No Particular Order by Ree
12 hours ago