Wood-Grilled Trout with Mission Fig Compound Butter

151

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.

Yield

4

servings

Prep

25

min

Cook

10

min

Ready

35

min

Trans-fat Free, Low Carb, Sugar-Free

 

Metric

Ingredients

10	each	figs, dried mission, stems removed and coarsely chopped	*
½	cup	butter
1	pinch	cinnamon	*
½	each	ginger root 1/2-inch piece, minced	*
1	teaspoon	sea salt
½	teaspoon	lemon zest
2	tablespoons	olive oil, extra-virgin
1	x	kosher salt to taste	*
1	x	black pepper to taste	*
4	each	trout 6- to 8-ounce, cleaned, skin on	*
2	each	herbs fresh, such as parsley and chives, for garnish	*
2 large untreated wood planks

Directions

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.