Grilled Idaho Steelhead Trout with Lemon and Dill

Introduction

Grilling Idaho steelhead trout brings out incredible flavors, and the Arteflame grill ensures a crispy, caramelized crust with juicy, tender fillets. With a high-heat sear followed by gentle cooking on the flat griddle, this method locks in moisture and enhances taste, making it the ideal way to prepare trout.

Ingredients

• 4 fresh Idaho steelhead trout fillets
• 2 tbsp unsalted butter, melted
• 1 tbsp fresh dill, chopped
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 lemon, sliced
• 1 garlic clove, minced

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour vegetable oil on three paper napkins.
2. Place them in the grill and stack firewood on top.
3. Light the paper and allow the grill to heat for about 20 minutes.

Step 2: Prepare the Trout Fillets

1. Pat the trout fillets dry with a paper towel.
2. Brush both sides with melted butter.
3. Season generously with salt, black pepper, and chopped dill.
4. Rub minced garlic over the fillets.

Step 3: Sear the Fillets on the Center Grill Grate

1. Place trout fillets skin-side down on the center grill grate.
2. Sear for about 1-2 minutes to get a golden crust.
3. Flip and sear for another 1-2 minutes.

Step 4: Finish Cooking on the Flat Cooktop

1. Move the seared fillets onto the flat cooktop.
2. Cook for another 4-6 minutes, depending on thickness.
3. Place lemon slices on top during the last 2 minutes.
4. Remove from the grill when internal temperature reaches 130°F.

Step 5: Let the Fillets Rest

1. Allow the trout to rest for 5 minutes so the juices redistribute.
2. Serve immediately and enjoy.

Tips

• Use a thermometer to check for doneness—trout should be removed at 130°F, as it will continue to cook off the grill.
• For crispier skin, lightly press the fillets onto the center grill grate when searing.
• Pile extra lemon slices on top while cooking to infuse more citrus flavor.
• Adjust the heat by placing fillets closer or further from the grill center.

Variations

1. Spicy Cajun Style: Replace dill with Cajun seasoning and paprika for a bold kick.
2. Garlic Herb Butter: Add chopped parsley and thyme to the melted butter before brushing.
3. Asian Inspired: Use soy sauce, ginger, and sesame oil for a deep umami flavor.
4. Honey Glazed: Mix honey with a touch of mustard and brush over the fillets before grilling.
5. Pesto Crusted: Top with fresh basil pesto before moving fillets to the flat griddle.

Best Pairings

• Grilled asparagus or zucchini for a fresh, smoky side.
• Buttery mashed potatoes or grilled fingerling potatoes.
• A light, citrusy white wine like Sauvignon Blanc.
• Fresh mixed greens with a lemon vinaigrette.
• Grilled bread with garlic butter.

Conclusion

Grilling Idaho steelhead trout on the Arteflame grill locks in flavors and moisture, delivering a perfect combination of crispy and tender textures. The high-heat sear and slow finish on the griddle enhance the fish's natural richness, making it an ideal dish for any occasion.