Trout Poached in Beer
Like this recipe? Please rate it.
You won't believe the wonderful aroma when you open the foil
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...
What you will need...
- 1 pound trout fillet
- 1 bottle white (wheat) beer
- 2 cloves garlic, chopped
- 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.
- 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.
- Toss the chopped garlic into a large bowl or shallow roasting pan. Place the trout flesh-side down on the garlic.
- 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.
For more trout recipes...
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
|Serving size: 1/2 pound|
|Calories from Fat||135|
|% Daily Value *|
|Fat 15 g||23%|
|Protein 47 g||94%|
|* 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.|