Utah Grilled Trout Fillets on the Arteflame

Introduction

Fresh Utah trout fillets come alive on the Arteflame grill, kissed with lemon, garlic, and fresh herbs. This dish is about simplicity, bold flavor, and using the unique capabilities of the Arteflame grill to create beautifully seared fillets that stay tender and juicy inside. Reverse seared with buttery herb goodness, the trout fillets get that perfect edge-to-edge sear only obtainable with precision grilling on the Arteflame. No lids, no pans – just flames, iron, and flavor.

Ingredients

• 4 fresh Utah trout fillets, skin-on
• 2 lemons (1 sliced, 1 juiced)
• 4 garlic cloves, minced
• 1/4 cup fresh parsley, chopped
• 1 tbsp fresh thyme leaves
• 1 tsp sea salt
• 1/2 tsp black pepper
• 4 tbsp unsalted butter, melted
• 1 tbsp vegetable oil (for lighting the grill)
• 3 paper napkins (for lighting)
• Hardwood firewood (for fuel)

Instructions

Step 1: Light the Arteflame Grill

1. Pour a small amount of vegetable oil onto three paper napkins.
2. Place the oil-soaked napkins in the center fire bowl of your Arteflame grill.
3. Stack hardwood firewood over the napkins and light the paper.
4. Allow the grill to heat for about 20 minutes until the center grate reaches searing temperature.

Step 2: Prep the Trout Fillets

1. Drizzle the trout fillets with lemon juice.
2. Sprinkle with sea salt and black pepper.
3. Rub minced garlic, chopped parsley, and thyme leaves over the fillets.
4. Brush both sides with melted butter for rich flavor and searing.

Step 3: Sear the Fillets

1. Place the trout fillets skin-side down on the center grill grate for a steakhouse-quality sear at over 1,000°F.
2. Sear for 1–2 minutes until a crispy crust forms. Do not overcook; keep an eye on the fillets.

Step 4: Finish Cooking on the Flat Top

1. Move the seared fillets from the center grate to the flat cooktop griddle surrounding it.
2. Cook the fillets on the hot-zone portion of the griddle (closer to the center) until the internal temperature reaches 15°F below your target doneness.
3. Let the fillets rest 5–10 minutes off the grill to finish cooking internally and retain juices.

Step 5: Add Final Touches

1. Place lemon slices on the griddle for 1–2 minutes to char.
2. Serve the trout with charred lemon slices and additional fresh herbs on top.

Tips

• Use the reverse searing method to get that perfect golden crisp and a juicy inner fillet.
• Butter gives a richer flavor and better sear than olive oil on the Arteflame cooktop.
• Use the areas of varying heat zones on the Arteflame to finish your fish gently and evenly.
• Always allow the fish to rest after grilling to avoid overcooking.
• Clean-up is easy on the Arteflame – just scrape off any food residue with a spatula after it cools.

Variations

1. Cajun Spiced Trout: Replace the herbs with Cajun seasoning and add a pinch of smoked paprika for a Southern twist.
2. Lemon-Dill Trout: Swap parsley and thyme for 3 tbsp chopped fresh dill and finish with a drizzle of lemon butter.
3. Asian-Inspired Trout: Rub fillets with grated ginger, soy sauce, and sesame oil. Serve with grilled scallions on the flat top.
4. Garlic-Parmesan Crusted Trout: Add grated parmesan to the butter crust and grill until lightly crispy on the edges.
5. Maple Mustard Trout: Glaze trout with a mixture of Dijon mustard and maple syrup before searing for a sweet and tangy flavor.

Conclusion

There’s no better way to enjoy Utah trout than seared over real fire using the Arteflame grill. The combination of open flame and solid steel griddle locks in flavor, giving you beautifully moist, herb-infused fillets. Whether you're cooking for two or a crowd, the Arteflame makes it easy, delicious, and fun.

Best pairings

• Grilled seasonal vegetables (bell peppers, zucchini, asparagus) on the flat top
• Herb-roasted baby potatoes or fingerling potatoes
• Fresh garden salad with a vinaigrette
• Chardonnay or dry Riesling for wine lovers
• Grilled corn on the cob with garlic butter