Rainbow Trout with Cannellini Beans and Arugula


Cooking spray

4 Tbsp Flying Olive Hojiblanca EVOO or any other Flying Olive mild-medium Single Varietal EVOO of choice, divided

2 cloves minced garlic

2 Tbsp Flying Olive Sicilian Lemon White Balsamic Vinegar or any other Flying Olive White Blasamic Vinegar of choice

1 Tbsp drained capers

1 ½-2 tsp chopped fresh rosemary

2 10-oz cleaned, boned, and butter flied trout or 2 fresh-caught trout

1 15-ounce can white cannellini beans, drained and rinsed

2 tsp finely grated lemon peel

2 cups coarsely chopped arugula

Salt and pepper to taste

Preparation: Spray the grill well with cooking spray.  Turn the grill to medium-high heat.

For vinaigrette: Cook 2 Tbsp of Flying Olive EVOO in a skillet over medium heat.  Add the garlic and stir until it becomes fragrant, about 3-4 minutes.  Remove from heat.  Mix in Flying Olive Balsamic Vinegar, capers, and rosemary.

Brush a little vinaigrette over the trout, sprinkle with salt and pepper if desired.

In the skillet with remaining garlic/ vinegar mixture, add remaining 2 Tbsp EVOO, beans, lemon peel, and arugula.  Turn heat on low-medium.  In the meantime, place trout fillets on grill and cook 2 minutes per side.  Transfer trout to plates.  Cover to keep warm.  The beans should be just warmed through and the arugula wilted about this same time.  Spoon on top of each trout fillet or serve as a side dish.

Submitted by Barb L.