Tipsy Fish with Beer Butter
This super easy, yet impressive, fish dish fully encompasses what great grilling is all about
Prep time: 35 mins
Cook Time: 30 mins
- 2 whole fresh rainbow trout (cleaned)
- 1 small bunch of fresh dill weed
- 2 lemons (one sliced thinly, one juiced)
- 2 bottles of beer (I use a local IPA)
- 1/2 teaspoon salt
- 4 strips of bacon
- 1/4 stick of butter
- 2 tablespoons garlic (chopped)
- 1 teaspoon black pepper (freshly ground)
Place each fish into a freezer sized zip top bag.
Add 1/2 bottle of beer to each bag and place in refrigerator (or cooler) for 30 minutes.
Once chilled, remove from refrigerator (or cooler).
Meanwhile, preheat grill to medium-high heat.
Wipe grill grates with a bit of canola oil so your fish does not stick!
Remove fish from bags, season the inside and outside of the fish with salt. Stuff the fish with fresh dill and lemon slices.
Place fish on grill and grill for 8-10 minutes. Carefully flip fish over and grill for an additional 8-10 minutes.
As soon as you flip the fish, add a cast iron pan to your grill top. In the pan, add 4 strips of bacon and render until crispy. Remove bacon from pan and wipe out most of the fat.
Remove fish from grill and set onto serving platters.
Add 1/4 stick of butter to the hot pan. Then quickly add 1/2 bottle of beer, and then the garlic. Stir to incorporate, and then add the juice of one lemon and 1 teaspoon of black pepper. Remove from heat and pour over fish. Add 2 strips of bacon onto the tops of each fish and serve!