Grilled Wyoming Trout on the Arteflame Grill: A Rustic River-to-Table Classic

Introduction

There is something primal and deeply satisfying about cooking fresh fish over an open wood fire, especially when it is a classic catch like Wyoming Trout. Whether you have just returned from a fly-fishing trip in the Rockies or picked up fresh whole trout from your local fishmonger, this recipe captures the essence of outdoor cooking. The challenge with grilling fish is often its delicate texture, which can stick to traditional grates or flake apart before it reaches the plate. This is where the Arteflame grill shines.

By utilizing the Arteflame’s solid carbon steel flat cooktop, you can sear the trout to perfection without the fear of meat falling into the fire. The high heat creates a mouth-watering, crispy skin while keeping the inside tender, moist, and flaky. Infused with the brightness of fresh lemon, the richness of butter, and aromatic herbs, this Grilled Wyoming Trout recipe transforms a simple ingredient into a gourmet rustic feast that honors the spirit of the wild.

Ingredients

The Fresh Catch

• 2 Whole Wyoming Trout (approx. 10-12 oz each), cleaned, gutted, and rinsed
• 2 tbsp Olive Oil (or Grapeseed oil for higher heat tolerance)

The Stuffing & Seasoning

• 1 Lemon, thinly sliced into rounds
• 4 Sprigs of fresh dill
• 4 Sprigs of fresh parsley
• 2 Cloves of garlic, smashed
• Sea salt, to taste
• Freshly cracked black pepper, to taste

The Basting Butter

• 4 tbsp Unsalted butter
• 1 tsp Lemon zest
• 1 Clove garlic, minced

Instructions

Step 1: Prepare the Arteflame Grill

1. Build a medium-sized wood fire in the center of your Arteflame grill.
2. Allow the fire to burn down slightly so the cooktop reaches a searing temperature. You want the flat griddle surface to be hot, ranging between 400°F and 450°F.
3. While the grill heats, lightly oil the surface with vegetable or grapeseed oil to season the steel and prevent sticking.

Step 2: Season the Trout

1. Pat the trout completely dry with paper towels inside and out. Moisture is the enemy of crispy skin.
2. Rub the exterior of the fish generously with olive oil.
3. Season the inside cavity and the outside skin liberally with sea salt and freshly cracked black pepper.
4. Stuff the cavity with the lemon slices, smashed garlic cloves, fresh dill, and parsley.

Step 3: Sear the Fish

1. Place a small dollop of butter on the cooktop where you plan to place the fish.
2. Lay the trout directly onto the flat steel cooktop. Position it so the back is facing the hotter center of the grill if you want a faster sear, or keep it in the middle zone for even cooking.
3. Let the trout cook undisturbed for about 4–5 minutes. Do not try to move it too early; the skin needs to crisp up to release naturally from the steel.

Step 4: Flip and Baste

1. Once the skin is golden brown and crispy, carefully slide a metal spatula under the fish and flip it over.
2. Add the remaining butter, minced garlic, and lemon zest to the cooktop right next to the fish. As it melts, use a spoon or a rosemary sprig to brush the foaming garlic butter over the crispy skin.
3. Cook on the second side for another 4–5 minutes, or until the flesh is opaque and flakes easily with a fork.

Step 5: Rest and Serve

1. Remove the trout from the grill and let it rest on a warm platter for 2–3 minutes. This allows the juices to redistribute.
2. Serve whole, garnished with extra fresh lemon wedges and herbs.

Tips

Grilling fish can be intimidating, but a few professional tricks ensure success every time. The most critical step is ensuring your trout is absolutely dry before it hits the grill. Any residual water on the skin will steam the fish rather than sear it, leading to soggy skin that sticks to the metal. Use high-quality paper towels and pat it down multiple times. Furthermore, patience is a virtue when grilling on the Arteflame flat top. If the fish resists when you try to slide your spatula under it, it isn't ready. Wait another 30 seconds; once the protein structure sets and the skin crisps, it will release naturally.

Temperature management is also key. Since the Arteflame has different heat zones, start the fish closer to the center to get that initial hard sear, then slide it toward the cooler outer edge if the skin is browning too fast but the interior is still raw. This "sear and slide" technique gives you total control over the cooking process without overcooking the delicate meat.

Variations

While the classic lemon and herb preparation is timeless, Wyoming Trout is a versatile canvas that pairs well with various flavor profiles. You can easily adapt this recipe to suit your palate or whatever ingredients you have on hand. Here are a few delicious ways to mix things up using the same cooking method on your Arteflame:

• Rocky Mountain Cajun: Rub the skin with a spicy Cajun seasoning blend instead of salt and pepper for a smoky kick.
• Almondine Style: Toast sliced almonds in brown butter on the flat cooktop while the fish cooks, then pour over the trout before serving.
• Bacon-Wrapped: Wrap the center of the trout with a slice of thin bacon before grilling. The bacon fat bastes the fish as it renders.
• Asian Fusion: Stuff the cavity with ginger, scallions, and lemongrass, and glaze the skin with a soy-honey mixture in the final minute of cooking.
• Citrus Explosion: Mix orange and lime slices with the lemon stuffing for a sweeter, more complex citrus profile.

Best pairings

A beautifully grilled trout deserves sides that complement its delicate flavor without overpowering it. Since you already have the Arteflame fired up, it makes sense to cook your side dishes right alongside the fish. The flat top allows you to sauté vegetables while the trout sears, creating a seamless cooking experience. Think fresh, earthy, and light flavors that cut through the richness of the butter and the natural oils of the fish.

• Blistered Asparagus: Tossed in olive oil and lemon zest, grilled until charred but crisp-tender.
• Smashed Fingerling Potatoes: Pre-boiled, then smashed and fried in duck fat or butter on the griddle until crispy.
• Wild Rice Pilaf: A classic nutty side that pairs perfectly with freshwater fish.
• Beverage Pairing: A crisp, dry white wine like a Sauvignon Blanc or a light Pinot Grigio. For beer lovers, a cold Pale Ale or a Wheat Beer cuts through the buttery richness perfectly.

Conclusion

Cooking Grilled Wyoming Trout on the Arteflame is more than just preparing a meal; it is about connecting with the outdoors and enjoying food in its most natural state. The combination of the wood fire's subtle smokiness, the intense heat of the steel cooktop, and the freshness of the trout creates a dish that is rustic yet elegant. It creates a centerpiece that brings people together around the fire.

Whether you caught the fish yourself in a mountain stream or picked it up at the market, this recipe guarantees a result that is crispy on the outside and meltingly tender on the inside. Fire up your grill, gather your friends, and enjoy the simple luxury of fresh fish done right. Once you try trout this way, you may never go back to a traditional grate again.