Grilled Trout with Lemon Butter (Colorado Style) | Arteflame

Introduction

There is something primal and deeply satisfying about the aroma of wood smoke mingling with fresh herbs. This Grilled Colorado Trout captures that essence perfectly—think crispy, golden skin that shatters under your fork, revealing tender, flaky meat bathed in a bright lemon-garlic butter. It evokes memories of high-mountain camping trips, yet feels elegant enough for a sophisticated backyard dinner party. The contrast between the smoky char of the fire and the zesty, bright citrus stuffing makes every bite a culinary adventure.

Rustic Elegance, Simplified

I adore this recipe because it bridges the gap between rugged outdoor cooking and sophisticated dining. Cooking whole fish can be intimidating, but the solid steel cooktop of the Arteflame removes the fear of delicate meat falling through the grates. It is an impressive centerpiece that requires minimal prep but delivers maximum flavor, thanks to the savory butter stuffing that bastes the fish from the inside out as it grills.

Kitchen Wisdom

• Dry it out: Moisture is the enemy of a good sear. Pat the trout completely dry with paper towels inside and out before seasoning to ensure that signature crunch.
• Trust the release: Resist the urge to move the fish too early. The skin will naturally release from the seasoned steel once it is perfectly crisped.
• Zone control: Utilize the different heat zones on your flat top. Sear near the center for a crisp finish, then move it toward the cooler edge to finish cooking gently.

Make It Your Own

If you cannot find whole trout, Branzino or Red Snapper are excellent alternatives that stand up well to high heat. For a dairy-free option, swap the butter for Ghee or coconut oil to maintain richness without the milk solids.

Ingredients

The Main Catch

• 4 Whole Colorado Trout, cleaned and gutted (about 10-12 oz each)
• 3 tbsp Olive oil or grapeseed oil (for coating)
• Sea salt, to taste
• Freshly cracked black pepper, to taste

The Lemon Butter Stuffing

• 1 stick (4 oz) Unsalted butter, cut into cubes
• 2 large Lemons (1 sliced into rounds, 1 reserved for juice)
• 4 sprigs Fresh dill
• 4 sprigs Fresh thyme
• 4 sprigs Fresh parsley
• 3 cloves Garlic, minced

Instructions

Step 1: Prepare the Fire

1. Start your Arteflame grill by building a wood fire in the center. Allow it to burn down for about 20 minutes until the center grate is extremely hot and the outer flat cooktop reaches a medium-high grilling temperature (approx. 400°F).
2. Scrape the cooktop clean and apply a thin layer of oil to season the surface before placing the fish.

Step 2: Prep the Trout

1. Rinse the trout under cold water and pat them completely dry with paper towels inside and out. Dry skin is the secret to a crispy finish.
2. Brush the exterior of each trout generously with olive oil.
3. Season the skin liberally with sea salt and black pepper.

Step 3: Stuff and Season

1. Open the cavity of each trout.
2. Sprinkle the inside with salt, pepper, and the minced garlic.
3. Stuff each cavity with a few cubes of butter, lemon slices, and a sprig each of dill, thyme, and parsley. Do not overstuff, or the fish won't close properly.

Step 4: The Sear

1. Place the trout directly onto the flat steel cooktop. Position them so the back is facing the hotter center to cook the thicker meat, while the belly is toward the cooler edge.
2. Let the fish cook undisturbed for about 4-5 minutes. Resist the urge to move it; the fish will release from the steel once the skin is perfectly crisp.

Step 5: Flip and Baste

1. Once the skin is golden and crispy, carefully flip the trout using a long metal spatula.
2. Cook on the other side for another 3-4 minutes.
3. While the second side cooks, squeeze the juice from the reserved lemon over the fish and the griddle, allowing the steam and zest to infuse the meat.

Step 6: Finish and Serve

1. The trout is done when the flesh is opaque and flakes easily with a fork (internal temperature should reach 145°F).
2. Remove from the grill immediately to prevent overcooking. Pour any accumulated butter juices from the cooktop over the fish before serving.

Tips

Grilling delicate fish like trout can be intimidation, but using a flat-top grill like the Arteflame makes it forgiving and fun. The most critical tip is ensuring your fish is bone-dry before applying oil; water creates steam, which leads to soggy skin. Furthermore, temperature control is key. You want the griddle hot enough to sear immediately, but not so hot that the skin burns before the interior is cooked. If you notice the fish browning too quickly, simply slide it further away from the center fire pit to a cooler zone. Finally, don't skimp on the butter inside the cavity. As it melts, it poaches the fish from the inside out, keeping the meat incredibly moist while the exterior crisps up.

Variations

While the classic lemon-herb profile is timeless, trout is a versatile canvas that welcomes various flavor profiles. You can easily adapt this recipe to suit your palate or the theme of your dinner. Here are a few ways to switch things up without complicating the process:

• Trout Almondine Style: Add toasted slivered almonds to the top of the fish during the last minute of grilling for a nutty crunch.
• Citrus Explosion: Swap the lemon for blood orange or lime slices for a sweeter or more tropical acidity.
• Cajun Kick: Replace the fresh herbs with a teaspoon of Cajun seasoning rub inside and out for a spicy, smoky flavor.
• Asian Fusion: Stuff the cavity with ginger slices, green onions, and a dash of soy sauce instead of the traditional herbs.
• Garlic Lover’s Dream: Roast whole garlic cloves on the grill alongside the fish and smash them into a paste to smear over the cooked meat.

Best pairings

A beautifully grilled trout deserves sides that complement its delicate flavor without overpowering it. Since you already have the grill fired up, it makes sense to cook your sides right alongside the main course. The smokiness of the fire ties the whole meal together. For a light summer meal, focus on fresh vegetables and acidic components that cut through the richness of the butter.

• Grilled Asparagus: Tossed in olive oil and lemon zest, grilled until tender-crisp.
• Smashed Potatoes: Par-boiled baby potatoes, smashed flat, and seared on the griddle until crispy.
• Wild Rice Pilaf: An earthy side that pairs traditionally well with freshwater fish.
• Crispy Brussels Sprouts: Halved and charred on the flat top with bacon bits.
• Drink Pairing: A crisp Sauvignon Blanc or a light local Pale Ale cuts through the buttery richness perfectly.

Conclusion

Mastering this Grilled Colorado Trout recipe adds an impressive yet easy dish to your outdoor cooking repertoire. The combination of crispy, salty skin and tender, lemon-infused meat is a texture and flavor profile that is hard to beat. By utilizing the unique heat zones of your grill, you achieve a restaurant-quality sear that traditional grates often fail to provide. This dish is more than just dinner; it is a celebration of fresh ingredients and the joy of wood-fired cooking. Gather your friends, pour a drink, and enjoy the authentic taste of the Rockies right in your own backyard.