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.
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|Serving Size: 1 Serving (597g)|
|Recipe Makes: 2|
|Calories from Fat: 452 (32%)|
|Amt Per Serving||% DV|
|Total Fat 50.2g||67 %|
|Saturated Fat 19.2g||96 %|
|Monounsaturated Fat 20.2g|
|Polyunsanturated Fat 6.6g|
|Cholesterol 223.4mg||69 %|
|Sodium 321.2mg||11 %|
|Potassium 4981.3mg||131 %|
|Total Carbohydrate 136.8g||40 %|
|Dietary Fiber 32.4g||129 %|
|Sugars, other 104.5g|
|Protein 108.9g||156 %|
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Calories per serving: 1424
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