Grilled Rainbow Trout (Michigan BBQ Style) | Arteflame

Introduction

There is nothing quite like the smell of wood smoke drifting off the lake at sunset, signaling that dinner is almost ready. This Michigan Rainbow Trout recipe captures that outdoor magic in every bite. When cooked on the Arteflame, the skin transforms into a salty, golden cracker-like crust, while the meat inside remains impossibly moist and delicate. It is a rustic yet refined meal that tastes like fresh air and accomplishment.

Why This Method Works

I love grilling fish, but I used to dread the moment of the flip—when half the filet would inevitably stick to the grates. The solid steel cooktop of the Arteflame changes the game entirely. It acts like a giant cast-iron skillet, giving you a restaurant-quality sear without the anxiety. Plus, the mild, nutty flavor of the trout is the perfect canvas for simple aromatics like lemon and dill, making this a healthy dinner that feels indulgent yet is effortless to prepare.

Tips for the Perfect Sear

• Dry it thoroughly: Moisture is the enemy of crispy skin. Pat the fish down with paper towels until it is bone-dry before seasoning or oiling.
• Trust the release: If the fish resists when you try to lift it with your spatula, it isn't ready. Wait another minute; the proteins will naturally release from the steel once the skin is perfectly caramelized.

Easy Substitutions

If you cannot find Rainbow Trout, whole Branzino or Red Snapper work beautifully with this method and look stunning on the plate. You can also swap the butter for Duck Fat or Ghee for a higher smoke point and a richer, savory depth.

Ingredients

• 2 Whole Michigan Rainbow Trout (cleaned and gutted, heads on or off based on preference)
• 4 tbsp Unsalted Butter, melted
• 1 whole Lemon (half sliced into rounds, half for juice)
• 1 bunch Fresh Parsley, rough chopped
• 1 bunch Fresh Dill (optional for aromatics)
• 2 cloves Garlic, minced
• Sea Salt, to taste
• Freshly Ground Black Pepper, to taste
• High-heat Cooking Oil (such as Grapeseed or Canola) for the grill surface

Instructions

Step 1: Prepare the Grill and Fish

1. Start your Arteflame grill by building a wood fire in the center. Allow it to burn down until the heavy steel cooktop reaches sear temperature (about 400°F-450°F).
2. While the grill heats, rinse the trout under cold water and pat them completely dry with paper towels. Dry skin is essential for getting that perfect crisp.
3. Score the skin of the trout lightly on both sides with a sharp knife. This helps the heat penetrate evenly and prevents the fish from curling.
4. Brush the inside and outside of the trout generously with melted butter. Season inside and out with sea salt, black pepper, and minced garlic. Stuff the cavity with lemon slices, parsley, and dill.

Step 2: Sear the Trout

1. Apply a thin layer of cooking oil to the flat cooktop surface where you intend to place the fish.
2. Place the trout directly onto the hot steel cooktop. You should hear an immediate, aggressive sizzle.
3. Let the fish cook undisturbed for about 3 to 4 minutes. Do not try to move it early; the skin will naturally release from the steel once it is crisp and caramelized.

Step 3: Flip and Finish

1. Once the skin is golden brown and crispy, carefully flip the trout using a long metal spatula.
2. Cook the other side for another 3 to 4 minutes. The fish is done when the meat is opaque and flakes easily with a fork, or when the internal temperature reaches 145°F.
3. Squeeze the remaining fresh lemon juice over the crispy skin just before removing it from the grill to sizzle and set the flavor.
4. Remove from heat and let rest for 2 minutes before serving.

Tips

Mastering trout on the Arteflame is all about heat management and patience. Because the Arteflame has different heat zones, start cooking closer to the center to get a hard sear on the skin, then slide the fish toward the cooler outer edge if the skin is browning too fast but the inside needs more time. Always ensure your fish is room temperature before grilling; cold fish on a hot grill can cause the meat to seize and cook unevenly. If you are worried about the fish sticking, you can test the heat by sprinkling a few drops of water on the cooktop—if they dance and evaporate instantly, you are ready to cook. Finally, don't over-season the fish before grilling; trout has a delicate flavor that shines best when not overpowered by heavy rubs.

Variations

While the classic lemon-herb preparation is a crowd-pleaser, the versatility of the Arteflame allows for delicious experimentation. You can easily adapt this recipe to suit different palate preferences or seasonal ingredients. Here are a few ways to switch up your grilled trout:

• Trout Amandine: In the last minute of cooking, toast sliced almonds in butter on the flat top right next to the fish and spoon them over the top.
• Cajun Style: Swap the salt and pepper for a spicy Cajun rub and serve with a remoulade sauce.
• Asian Fusion: Marinate the trout in soy sauce, ginger, and sesame oil, then garnish with green onions and sesame seeds.
• Garlic Lover’s: Roast whole cloves of garlic on the flat top while the fish cooks, then smash them into a paste to spread over the crispy skin.
• Cedar Plank Smoke: If you prefer a stronger smoke profile, place a soaked cedar plank directly on the flat cooktop and roast the fish on top of the wood.

Best pairings

A beautifully grilled Michigan Rainbow Trout deserves sides that complement its richness without stealing the show. Since you are already using the Arteflame, it makes sense to prepare your entire meal outside. The flat top is perfect for grilling vegetables alongside the fish, allowing flavors to mingle slightly for a cohesive meal. Keep the sides light and fresh to balance the buttery texture of the trout.

• Grilled Asparagus: Tossed in olive oil and lemon zest, charred directly on the cooktop.
• Smashed Baby Potatoes: Par-boiled and then crisped up on the grill with rosemary and sea salt.
• Wild Rice Pilaf: A classic Great Lakes pairing that adds a nutty texture.
• White Wine: A crisp Sauvignon Blanc or a dry Pinot Grigio cuts through the natural oils of the fish perfectly.

Conclusion

Grilling Michigan Rainbow Trout on the Arteflame is more than just a recipe; it is a celebration of fresh ingredients and wood-fired cooking. The solid steel cooktop eliminates the fear of ruining delicate fish, empowering you to create a dish that features professional-level crispy skin and succulent meat. Whether you stick to the classic lemon-butter version or experiment with bold spices, the result is always a meal that connects you to the culinary heritage of the outdoors. Fire up the grill, gather your friends, and enjoy the unparalleled taste of fresh trout done right.