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Barbecue Trout Poached in Beer

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.

Your mouth will be watering when you catch the wonderful aroma of this barbecue trout poached in beer.

Your mouth will be watering when you catch the wonderful aroma of this barbecue trout poached in beer.

Barbecue Trout

Trout is such a wonderful fish. No matter which species—whether it's rainbow, brown, or brook—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, as the flavor of these beers seems to complement the fish. There are several white beers on the market that have spice and even orange peel added to them during the brewing process, and these work very well, too. They impart a slightly different flavor to the fish during the marinating process, but the result is very tasty indeed. You can also experiment with flavors and try your own favorite brew in the recipe.

A minimum of 30 minutes of marinating time is recommended, though if you increased it to a couple of hours, the fish would taste even better.

Like this recipe? Please rate it.

Cook time

Prep timeCook timeReady inYields

10 min

10 min

20 min

Serves two people (1/2 pound of trout each)


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


  1. 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.
  2. 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.
  3. 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.
  4. Toss the chopped garlic into a large bowl or shallow roasting pan. Place the trout flesh-side down on the garlic.
  5. 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 to get out on the patio).
  6. 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.
  7. Set the trout skin side down on the foil. Be sure to collect the garlic bits from the beer marinade 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!
  8. Place the foil pouch on the barbecue. Poach the trout for about 10-12 minutes on medium heat. Cooking time may vary depending on your grill. and the thickness of the trout. Remove the pouch from the grill, and tear open. Move the fish to a serving platter using a spatula. Enjoy!

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, such as unoaked Chardonnay or a Sauvignon Blanc.

© 2012 Kaili Bisson


Kaili Bisson (author) from Canada on June 07, 2012:

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

Dianna Mendez on June 06, 2012:

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 (author) from Canada on June 06, 2012:

hi aviannovice...ty...it's a perfect summer bbq meal :-)

Deb Hirt from Stillwater, OK on June 06, 2012:

This sounds lovely, Kaili.

Kaili Bisson (author) from Canada on June 05, 2012:

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 (author) from Canada on June 05, 2012:

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 (author) from Canada on June 05, 2012:

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

Kaili Bisson (author) from Canada on June 05, 2012:

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

Audrey Hunt from Pahrump NV on June 05, 2012:

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!

Bill Holland from Olympia, WA on June 05, 2012:

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

Anne from Spain on June 05, 2012:

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 from Paris via California on June 05, 2012:

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 (author) from Canada on June 05, 2012:

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 (author) from Canada on June 05, 2012:

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 from America on June 05, 2012:

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

Susan Zutautas from Ontario, Canada on June 05, 2012:

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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