Wood-Grilled Trout with Mission Fig Compound Butter

Name: Wood-Grilled Trout with Mission Fig Compound Butter
Yield: 4
Cuisine: Fusion
Ingredients: figs, dried; butter; cinnamon; ginger root; sea salt; lemon zest; olive oil, extra-virgin; kosher salt; black pepper; trout; herbs

Submitted by thenibble

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

Ingredients

EACH FIGS, DRIED
mission, stems removed and coarsely chopped *

CUP BUTTER

PINCH CINNAMON *

EACH GINGER ROOT
1/2-inch piece, minced *

TEASPOON SEA SALT

TEASPOON LEMON ZEST

TABLESPOONS OLIVE OIL, EXTRA-VIRGIN

X KOSHER SALT
to taste *

X BLACK PEPPER
to taste *

EACH TROUT
6- to 8-ounce, cleaned, skin on *

EACH HERBS
fresh, such as parsley and chives, for garnish *

2 large untreated wood planks

Directions

Place figs in food processor and pulse on high until pasty.
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.
Prepare grill for medium heat. Soak wood planks in water for 15 minutes.
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.
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.