Grilled Idaho Trout with Herbs, Butter & Lemon

Introduction

Grilled Idaho Trout is a simple yet delicious recipe that brings out the rich, natural flavors of fresh-caught trout. On the Arteflame grill, you’ll get a perfect smoky sear while keeping the fish moist and flaky. Cooking over an open fire enhances the taste with a subtle smokiness, and the butter and herbs make it irresistibly delicious. This meal is easy to prepare, quick to cook, and perfect for any outdoor gathering.

Ingredients

• 2 whole Idaho trout, cleaned and gutted
• 4 tbsp unsalted butter, softened
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• 1 lemon, sliced
• Salt and freshly ground black pepper to taste
• 2 cloves garlic, minced
• 1 tbsp vegetable oil (for lighting the grill)
• 3 paper napkins (for lighting the grill)

Instructions

Step 1: Prepare the Arteflame grill

1. Pour some vegetable oil onto three paper napkins and place them in the Arteflame grill.
2. Stack firewood over the oiled napkins and light the paper.
3. Allow the fire to burn for about 20 minutes until the grill reaches cooking temperature.

Step 2: Prepare the trout

1. Pat the trout dry with a paper towel.
2. Spread softened butter inside and outside each fish.
3. Season with salt and freshly ground black pepper.
4. Stuff each trout with lemon slices, garlic, thyme, and rosemary.

Step 3: Sear the trout

1. Once the grill is hot, place the trout on the center grill grate at high heat.
2. Sear each side for about 1-2 minutes to lock in juices.

Step 4: Cook to perfection

1. Move the fish to the outer flat-top cooktop to finish cooking through gently.
2. Cook until the internal temperature is 130°F (for medium) and remove from the grill at 115°F as it will continue to cook off the heat.

Step 5: Serve and enjoy

1. Let the trout rest for about 5 minutes.
2. Serve with additional lemon slices and your favorite side dishes.

Tips

• Use fresh-caught Idaho trout for the best flavor.
• Make sure the grill is properly heated before placing the fish.
• Sear the fish first to lock in its natural juices.
• Remove the fish when it's 15°F below the desired temperature.
• Rest the fish before serving for the juiciest results.

Variations

• Garlic Butter Trout: Replace the fresh herbs with an extra tablespoon of garlic butter.
• Spicy Cajun Trout: Season the trout with Cajun seasoning for a bold, smoky kick.
• Asian-Style Trout: Marinate the fish in soy sauce, ginger, and sesame oil for an umami-rich dish.
• Herb-Crusted Trout: Coat the fish in finely chopped parsley, basil, and dill before grilling.
• Smoky Paprika Trout: Add smoked paprika and a hint of cayenne for a vibrant, smoky flavor.

Best pairings

• Grilled asparagus with butter
• Charred lemon garlic potatoes
• Smoky grilled corn on the cob
• A crisp white wine like Sauvignon Blanc
• Grilled garlic bread

Conclusion

Grilling Idaho Trout on the Arteflame grill brings out the best flavors of this fresh-caught delicacy. With a perfect balance of smokiness, herbs, and butter, this dish is simple yet gourmet-level delicious. Try different variations and pairings to make it your own!