Wood-Grilled TroutAn India pale ale or amber ale will perfectly complement this wood-grilled trout. All photography by Souders Studio, as seen in The Best of American Beer & Food.





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December 2008

Product Reviews / Main Nibbles / Fish, Seafood & Caviar

A Delicious Dinner Pairing Beer With Each Course

Page 3: Wood-Grilled Trout with Mission Fig Compound Butter



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Wood-Grilled Trout with Mission Fig Compound Butter

Beer pairing suggestion: American India pale ale or amber ale.

The Stone World Bistro & Gardens, in Escondido, California, serves wood-grilled trout with black mission fig butter to make it taste even milder and sweeter. Mission figs are available in the dried fruit section of most large supermarkets. Untreated wood planks for grilling are available in grilling and barbecue sections of hardware store s as well as some supermarkets.

Yields 4 servings.

Beer Pairing: Stone Brewing Company CEO Greg Koch suggests pairing the trout with an India Pale Ale (he prefers his, naturally!) or an amber ale.


  • 10 dried mission figs, stems removed and coarsely chopped
  • 1 stick (1⁄2 cup) butter
  • Pinch ground cardamom
  • 1⁄2-inch piece ginger root, minced
  • 1 teaspoon sea salt
  • 1⁄2 teaspoon grated lemon zest
  • 2 tablespoons extra virgin olive oil
  • Coarse salt and black pepper
  • Four 6- to 8-ounce trout, cleaned, skin on
  • Fresh herbs, such as parsley and chives, for garnish
  • 2 large untreated wood planks


  1. Place figs in food processor and pulse on high until pasty.
  2. Melt butter in large skillet. Add cardamom, ginger root, salt and zest. Sauté over low heat until ginger is tender. Add chopped figs and stir well. Simmer 1 minute and remove from heat. Set aside.
  3. Prepare grill for medium heat. Soak wood planks in water for 15 minutes.
  4. Rinse trout fillets and rub with oil and salt and pepper to taste. Place 2 trout on each plank and arrange on grill. Cover and cook 5 minutes until the wood begins to char. Turn fillets over, and cook 2 to 3 minutes more, depending on thickness of fish and planks. Do not overcook.
  5. Remove trout and planks from grill. Arrange trout on a serving platter with fresh herbs to garnish. Spoon 2 tablespoons of fig compound butter onto each fillet and serve immediately.


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Recipe courtesy The Brewers Association. All other materials

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