Wood-Grilled Trout with Mission Fig Compound Butter

The Stone World Bistro & Gardens 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 stores as well as some supermarkets. CEO Greg Koch suggests pairing the trout with a pint of Stone IPA or an amber ale.

10 dried mission figs, stems removed and coarsely chopped
1 stick (1⁄2 cup) butter
Pinch ground cardamom
1⁄2- inch piece ginger root, minced
1 teaspoon sea salt
1⁄2 teaspoon grated lemon zest
2 tablespoons extra virgin olive oil
Coarse salt and black pepper
4 trout, cleaned, skin on, 6 to 8 ounces each
Fresh herbs, such as parsley and chives, for garnish

2 large wood planks

1. 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.

2. 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.

3. 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.

Makes 4 servings