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Trout Poached in Beer

Updated on April 16, 2016
Kaili Bisson profile image

Kaili loves to cook—from comfort food to fine cuisine—and was the recipient of a silver medal in a food and wine matching competition.

Like this recipe? Please rate it.

5 stars from 3 ratings of Trout Poached in Beer

You won't believe the wonderful aroma when you open the foil


Barbecue Trout

Trout is such a wonderful fish. Be it Rainbow, brown or brook, no matter the species, all are readily available, versatile and great tasting freshwater fish. This recipe is so easy, and so quick to prepare. Who needs hours in the kitchen when the patio is calling?

A German or Belgian white (wheat) beer works very well with this recipe to marinate the trout, as the flavor of these beers seems to compliment the fish. There are several white beers that have spice and even orange peel added to them during the brewing process that really work well with this recipe. But any beer will work, so try it with your own favorite brew.

A minimum of 30 minutes of marinating time is recommended, and a couple of hours will really benefit the fish.

Ready? Let's get cooking...

Cook time

Prep time: 10 min
Cook time: 10 min
Ready in: 20 min
Yields: Serves two people 1/2 pound of trout each

What you will need...

  • 1 pound trout fillet
  • 1 bottle white (wheat) beer
  • 2 cloves garlic, chopped


  1. Depending on the size of the fillet, you might want to cut the trout in two pieces to make it easier to work with. This will really help you later when you are trying to get the cooked trout out of its foil pouch. Rinse the trout under cold running water and lay it on paper towel.
  2. Peel and chop the garlic. Try two cloves at first, but don’t be afraid to add more, especially if you are a garlic fan.
  3. Toss the chopped garlic into a large bowl or shallow roasting pan. Place the trout flesh-side down on the garlic.
  4. Pour in about one cup of beer, or enough to sufficiently cover the bulk of the trout (don't worry if the ends are peeking out a bit). The beer will probably foam up at first, but this is normal. Cover the bowl with plastic wrap and place in the fridge for a minimum of 30 minutes...longer is better but we understand if you are in a rush.

Time to get the barbecue ready!

If using a gas grill, preheat it to about 500°F and then turn it down to medium. If using charcoal, wait until the coals are gray.

Making a fish poacher from foil


5. If you have a fish poacher that is barbecue-safe, you can certainly use that to cook the trout in. If you don't happen to have a poacher, you can easily create a foil pouch out of heavy duty barbecue foil that will do the job very nicely and make cleanup a snap. This foil is available in a standard width of 18 inches.

Begin by creasing a good length - about 18 inches - of heavy duty foil into thirds. Lay it on a flat surface and turn up the sides of the middle third about an inch so the liquid doesn't run out while you are working.


6. Set the trout skin side down on the foil. Be sure to collect the garlic bits from the beer and sprinkle them on top of the trout. Pour in enough of the beer to cover the bottom of the foil; this will vary, but will probably be between 1/2 and 3/4 of a cup.

To create the pouch, begin by folding the two ends of the foil together, overlapping to seal securely. Now close the sides up by doing the same thing being careful not to allow any liquid to escape from the sides while you are folding. Try not to crease the foil so much that it springs a leak; you want to preserve the liquid in order to poach the fish.

Your foil pouch of trout is now bbq-ready!


7. Place the foil pouch on the barbecue. Poach the trout for about 10 minutes on medium heat. The foil pouch will puff up as the trout is cooking because of the steam created inside.

Remove the pouch from the grill, and tear open. Move the fish to a serving platter using a spatula.


Beer and wine pairings

This fish is especially good when accompanied by the same kind of beer you used to marinate it. A nice crisp summer wine also works very well; unoaked Chardonnay or a Sauvignon Blanc.

Nutrition information for trout

Nutrition Facts
Serving size: 1/2 pound
Calories 335
Calories from Fat135
% Daily Value *
Fat 15 g23%
Protein 47 g94%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.


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    • Kaili Bisson profile imageAUTHOR

      Kaili Bisson 

      6 years ago from Canada

      Exactly teaches! Grilling season is far too short. Please let me know what you think once you have given it a try.

    • teaches12345 profile image

      Dianna Mendez 

      6 years ago

      We love trout and will have to try this recipe next time we grill out. Your are right, who needs to spend more time in the kitchen these days... enjoy the outdoors.

    • Kaili Bisson profile imageAUTHOR

      Kaili Bisson 

      6 years ago from Canada

      hi's a perfect summer bbq meal :-)

    • aviannovice profile image

      Deb Hirt 

      6 years ago from Stillwater, OK

      This sounds lovely, Kaili.

    • Kaili Bisson profile imageAUTHOR

      Kaili Bisson 

      6 years ago from Canada

      Hi vocalcoach and thank you! Please let me know what you think once you have had a chance to try it yourself. I have also just put the fish in a fish basket and grilled it (when I discovered I was out of bbq foil). The taste is wonderful.

    • Kaili Bisson profile imageAUTHOR

      Kaili Bisson 

      6 years ago from Canada

      Hi billybuc...the liquid could even just be water, as it is about poaching the fish, and you wouldn't have to marinate it. Toss in some garlic and some lemon and you'll have a nice piece of trout :-)

    • Kaili Bisson profile imageAUTHOR

      Kaili Bisson 

      6 years ago from Canada

      Hi bac2basics. Somehow the beer really works on the grill :-)

    • Kaili Bisson profile imageAUTHOR

      Kaili Bisson 

      6 years ago from Canada

      Hi Letitia...I know what you mean :-) Please let me know what you think once you have had a chance to try the recipe.

    • vocalcoach profile image

      Audrey Hunt 

      6 years ago from Idyllwild Ca.

      This recipe for trout sound so delicious. The flavor must be wonderful and I can't wait to try it. Thanks for sharing this and gave 5 stars!

    • billybuc profile image

      Bill Holland 

      6 years ago from Olympia, WA

      I can't do the beer thing but I love trout and this has my mouth watering.

    • bac2basics profile image


      6 years ago from Spain

      Hi Kaili. Looks delicious. I would never have thought of poaching such a delicate fish in beer, but will give it a try. I usually do it in white wine and garlic with a pinch of Tarragon.

    • LetitiaFT profile image


      6 years ago from Paris via California

      Somehow the description of this dish evokes pine-scented memories of forest streams. I'm hoping to get a barbecue soon, and am filing away your recipes in the meantime!

    • Kaili Bisson profile imageAUTHOR

      Kaili Bisson 

      6 years ago from Canada

      Hi moonlake. Thank you for your feedback. I have also used Arctic Char in this recipe, and it turned out to be very tasty :-)

    • Kaili Bisson profile imageAUTHOR

      Kaili Bisson 

      6 years ago from Canada

      Hi Susan. Thank you for sharing and all :-) Please let me know how you like it. Try to find "Blanche de Chambly" at the LCBO if you can; it works very well with this recipe.

    • moonlake profile image


      6 years ago from America

      Sounds very good. Love trout. I guess it would work for just about any fish. Voted, pinned.

    • Just Ask Susan profile image

      Susan Zutautas 

      6 years ago from Ontario, Canada

      Sounds delicious. I'm always looking for new ways to prepare fish and will try your recipe this summer.

      Pinning, sharing and rated.


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