Campfire Grilled Trout (Montana Style) | Arteflame

Introduction

Imagine the sun setting over the river as the scent of pine mixes with the mouthwatering aroma of smoky bacon and searing fresh fish. This Montana Campfire Grilled Trout captures that exact moment of rustic bliss. The skin crisps up beautifully against the hot steel, while the bacon fat bastes the delicate meat, keeping it incredibly moist and flaky. It is the kind of meal that tastes like adventure, whether you are deep in the Rockies or just in your own backyard.

Why This Recipe is a Keeper

I adore this recipe because it solves the biggest headache of grilling fish: the fear of it falling apart. By using the Arteflame’s solid cooktop, you get a restaurant-quality sear without losing a single bite to the fire. Plus, the combination of salty bacon, bright lemon, and fresh thyme creates a flavor profile that feels fancy but is surprisingly effortless to pull off.

Chef's Tips for Perfection

• Dry it thoroughly: Moisture is the enemy of a good sear. Pat the trout completely dry with paper towels before seasoning to prevent sticking.
• Patience is key: Let the fish cook undisturbed. If it sticks when you try to lift it, it isn't ready. Give it another minute to release naturally from the steel.

Make It Your Own

If you aren't a fan of trout, this method works wonderfully with whole branzino or snapper. For a lighter version, swap the bacon for thin slices of prosciutto or simply use a high-quality olive oil rub.

Ingredients

• 4 Whole Trout (cleaned and gutted, heads on or off based on preference)
• 8 Slices of thick-cut smoked bacon
• 2 Lemons (one sliced into rounds, one cut into wedges for serving)
• 1 Bunch fresh thyme sprigs
• 1 Bunch fresh parsley
• 4 Cloves of garlic, smashed
• 4 Tablespoons unsalted butter, cubed
• 2 Tablespoons olive oil or canola oil (for coating the cooktop)
• Kosher salt and freshly cracked black pepper to taste
• Butcher’s twine (optional, for securing the bacon)

Instructions

Step 1: Prepare the Arteflame Grill

1. Start a fire in the center of your Arteflame grill using hardwood logs. Allow the fire to burn down until you have a solid bed of coals and the steel cooktop is hot.
2. Aim for a medium-high heat zone on the flat cooktop (usually the area midway between the center opening and the outer edge).
3. Scrape the cooktop clean and apply a thin layer of olive oil or canola oil to season the steel and prevent sticking.

Step 2: Season and Stuff the Trout

1. Rinse the trout under cold water and pat them completely dry with paper towels inside and out. Dry skin is crucial for a non-stick grilling experience.
2. Generously season the inside cavity of each fish with kosher salt and black pepper.
3. Stuff the cavity with lemon slices, smashed garlic cloves, a few cubes of butter, and generous sprigs of thyme and parsley. Do not overstuff, or the fish may not cook evenly.

Step 3: Wrap and Secure

1. Wrap two slices of bacon around the center of each trout. The bacon fat will render out, basting the fish as it cooks and adding a smoky, savory crust.
2. If you are worried about the bacon unraveling, you can tie it gently with a piece of butcher's twine, though the heat of the plancha usually seals it quickly.
3. Lightly oil the exterior of the fish and skin that is exposed (not covered by bacon) and season with a pinch more salt.

Step 4: Grill the Trout

1. Place the trout directly onto the hot, oiled steel cooktop. You should hear an immediate sizzle.
2. Let the trout cook undisturbed for about 5 to 7 minutes per side. Do not try to move it too early, or the skin might tear. Wait for it to release naturally from the steel.
3. Flip carefully using a wide metal spatula. Cook the other side for another 5 to 7 minutes, depending on the thickness of the fish.
4. The bacon should be crispy and the fish flesh should separate easily with a fork and appear opaque.

Tips

Grilling whole fish can be intimidating, but the Arteflame cooktop makes it significantly easier than open grates. The most critical tip for success is managing your moisture. Ensure the trout is thoroughly patted dry before it hits the grill; moisture creates steam, which prevents that delicious crispy skin from forming and causes the fish to stick. Additionally, patience is a virtue here. When you place the fish on the hot steel, let the Maillard reaction happen. If you try to flip the fish and it feels stuck, it simply isn't ready yet—give it another minute, and it will release on its own. Finally, utilize the heat zones of your Arteflame. If the bacon is browning too fast before the fish is cooked through, slide the trout toward the outer edge of the grill where the temperature is lower to finish cooking gently.

Variations

While the classic Montana style relies on the holy trinity of bacon, lemon, and thyme, this recipe is incredibly versatile. You can adapt the flavors to suit your palate or whatever fresh ingredients you have on hand. If you prefer a lighter dish, you can skip the bacon and focus on a crispy skin sear using high-quality olive oil. For those who enjoy a bit of heat, a Cajun rub works wonders against the char of the wood fire. Here are a few distinct variations to try on your next cookout:

• Rocky Mountain Almondine: Omit bacon; finish the grilled trout with toasted almond slivers and brown butter.
• Spicy Kick: Rub the skin with Cajun seasoning and stuff with lime slices and cilantro instead of lemon and thyme.
• Garlic Lover’s: Create a paste of minced garlic and oil to rub inside the cavity, omitting the bacon for a pure garlic-butter flavor profile.
• Cedar Plank Style: Place the trout on a soaked cedar plank right on the flat top for a slower, smokier cook without direct searing.
• Prosciutto Wrap: Swap thick-cut bacon for thin slices of prosciutto for a crispier, saltier, and more refined exterior.

Best pairings

A rustic main course deserves sides that can stand up to the bold flavors of wood smoke and bacon. Since you already have the Arteflame fired up, it makes sense to utilize the remaining surface area of the cooktop for your side dishes. Root vegetables are particularly good companions for trout, as their earthiness complements the delicate fish. You also want something with a bit of acidity or crunch to cut through the richness of the bacon fat and butter. Keep the drinks simple and refreshing; a cold beverage helps cleanse the palate between bites of savory fish. Consider these pairings to round out your meal:

• Cast Iron Potatoes: Sliced potatoes fried in duck fat or butter on the flat top with rosemary.
• Blistered Green Beans: Tossed with garlic and lemon zest right on the grill.
• Grilled Asparagus: Simple, charred spears with a drizzle of balsamic glaze.
• Beverage: A crisp local Pale Ale or a chilled glass of Pinot Gris.

Conclusion

Mastering this Montana Campfire Grilled Trout on the Arteflame is more than just learning a recipe; it is about connecting with a tradition of outdoor cooking that values freshness and simplicity. The combination of the smoky fire, the savory crunch of the bacon, and the tender, citrus-infused meat creates a dining experience that is both rustic and luxurious. It turns a simple catch into a celebration of nature's bounty. Whether you are cooking on a riverbank or in your suburban backyard, the result is a dish that speaks to the soul of the adventurer. Fire up your grill, gather your friends, and enjoy the unparalleled taste of the wild, perfectly executed on the flat top.