After a hearty Stout stew in March, we’re dialing down the density this month with trout bathed in crisp Summerfest lager. (Cue the thirsty fish jokes—yuk, yuk.)
When he cooked up this recipe, our Taproom chef was thinking versatility; this remarkably easy dish doesn’t bind you to the kitchen and is in and out of the oven in no time. Prep this and take it to a friend’s BBQ for an easy addition to the grill or woo your outdoor buddies at the campfire.
Inside foil, Summerfest simmers with the fish and veggies, creating a golden juice that highlights the brew’s faintly sweet malt flavors and spicy hop character. The skin releases its grip on the meat for effortless, beautiful flakes of trout. Looks and tastes fancy, but the recipe is designed for the most entry-level cooks. Hey, we’ve all been there.
Foil Wrapped Summerfest Trout
- 2 ounces Summerfest
- 1 boneless trout
- 1 teaspoon butter
- 1 cup spring or summer vegetables, cut small
- 1 lemon, sliced thin
- Salt and pepper to taste
- 1 piece of foil wrap
Preheat your oven to 350 degrees.
Spread the trout on the foil wrap. Sprinkle the inside of the trout with salt and pepper, add lemon slices and butter, and fold the trout closed. Top the folded trout with your favorite vegetables. Pour the Summerfest atop the medley, filling a glass with the remaining beer to enjoy on the side.
Enclose the trout and fixings in the foil wrap, being sure to crimp the foil well to ensure a good seal. Place on a baking sheet and bake for 10-15 minutes. Remove and carefully cut open the foil wrap to release the glorious, steamy aroma and dive in.
*If using a grill, move the coals to one side and cover the grill with a lid.
*If using a campfire, place the foil packet directly on a bed of coals. Note: double wrap the foil to avoid tears!
