Grilled Trout Fillets (Montana Glacier Park Style) | Arteflame

Introduction

Imagine the scent of hickory smoke mingling with sizzling bacon as the sun sets over the mountains; that is the essence of this dish. This Montana-style grilled trout is the ultimate outdoor comfort food, capturing the rugged spirit of the West in every bite. The skin gets impossibly crisp, while the lemon-infused butter keeps the meat tender and flaky. It is a meal that transports you straight to a campfire in Glacier National Park, even if you are just grilling in your own backyard on a Tuesday evening.

Why I Love This Dish

What makes this recipe a guaranteed winner is the genius self-basting method. Wrapping delicate trout in thick-cut bacon protects the fish from the intense heat of the Arteflame while rendering savory fat directly into the fillets. It creates a perfect balance of salty, smoky, and zesty flavors without requiring a complicated marinade. It is a rustic, elegant meal that looks impressive for guests but is simple enough for a quick weeknight dinner.

Quick Tips for Perfection

• Dry the Trout: Always pat the fish completely dry with paper towels before seasoning; this ensures the skin crisps up rather than steaming inside the bacon wrap.
• Heat Management: Utilize the Arteflame’s heat zones; sear near the center to crisp the bacon, then move to the outer edge if it browns too fast before the fish is cooked.

Ingredient Substitutions

If you want a lighter touch, swap the bacon for thinly sliced prosciutto, which crisps up in seconds and offers a more delicate saltiness. Not a fan of thyme? Fresh dill or rosemary works beautifully with the citrus notes and pairs perfectly with the trout.

Ingredients

• 4 fresh Trout fillets (or 2 whole trout, cleaned and butterflied)
• 8 slices of thick-cut bacon
• 2 lemons, thinly sliced
• 1 bunch of fresh thyme sprigs
• 1/4 cup unsalted butter, melted
• Sea salt, to taste
• Freshly cracked black pepper, to taste
• Canola or grapeseed oil (for seasoning the grill surface)

Instructions

Step 1: Fire Up the Arteflame

1. Begin by building a fire in the center of your Arteflame grill. Use untreated hardwoods like oak or hickory for the best flavor profile.
2. Allow the fire to burn down until the center cooktop reaches searing temperature (over 400°F) and the outer edges are cooler. This temperature gradient is crucial for managing the cooking speed of the delicate fish.
3. Wipe down the cooktop with a little oil to ensure a non-stick surface.

Step 2: Prepare the Trout

1. Rinse the trout fillets under cold water and pat them thoroughly dry with paper towels. Removing excess moisture helps achieve a better sear.
2. Brush both sides of the trout with the melted butter.
3. Season generously with sea salt and freshly cracked black pepper.
4. Place two to three slices of lemon and a few sprigs of fresh thyme on top of the flesh side of each fillet.

Step 3: Wrap and Secure

1. Wrap two slices of bacon around each fillet, securing the lemon and herbs against the fish.
2. If the bacon is loose, you can use a soaked toothpick to hold it in place, though the weight of the fish on the flat top usually keeps it secure.
3. Ensure the bacon is wrapped spirally so it cooks evenly along with the fish.

Step 4: Grill the Trout

1. Place the bacon-wrapped trout directly onto the flat steel cooktop. Position it near the hotter center initially to sear the bacon.
2. Cook for about 3-4 minutes per side. The bacon should render its fat, crisping up and self-basting the fish inside.
3. Flip carefully using a wide metal spatula. If the fire is too hot and the bacon is burning before the fish is done, slide the fillets toward the cooler outer edge of the cooktop to finish cooking gently.
4. The fish is done when the flesh is opaque and flakes easily with a fork, usually reaching an internal temperature of 145°F.

Tips for Success

Grilling delicate fish can be intimidating, but the Arteflame cooktop makes it significantly easier than using open grates. The most critical tip is temperature management. Because trout is a thin fillet, it cooks rapidly. You want the bacon to crisp up at the same moment the fish finishes cooking. If your grill is blazing hot, start the fish further back from the center fire pit to prevent scorching the bacon before the fish cooks through. Conversely, if the fish is cooking too fast, move it to the outer rim to keep warm without overcooking. Always let your protein rest for a minute or two after pulling it off the grill; this allows the juices to redistribute, ensuring every bite is succulent. Finally, don't skimp on the fresh herbs; dried herbs simply won't provide the same aromatic punch against the smoke.

• Ensure the cooktop is well-seasoned with oil to prevent sticking.
• Use thick-cut bacon; thin bacon may burn before the fish is ready.
• Check for doneness by gently twisting a fork in the thickest part of the fillet.

Variations

While the classic Montana style relies on the holy trinity of bacon, lemon, and thyme, there are plenty of ways to adapt this recipe to suit your palate. You can lean into different regional flavor profiles by swapping out the herbs or the fat source. If you prefer a lighter dish, you can omit the bacon and use a cedar plank on the Arteflame surface for a woodier infusion. Alternatively, for those who enjoy a bit of heat, a spicy Cajun rub can transform the dish entirely. Here are a few variations to try once you have mastered the original:

• Rocky Mountain Garlic: Replace the thyme with fresh minced garlic and dill for a punchy, savory flavor profile.
• Spicy Kick: Dust the trout with cayenne pepper and smoked paprika before wrapping in bacon.
• Citrus Burst: Swap lemons for blood orange slices for a sweeter, more complex citrus note.
• Prosciutto Wrap: Use prosciutto instead of bacon for a thinner, crispier, and saltier exterior.
• Almondine Style: Skip the bacon wrap and top the grilled trout with toasted slivered almonds and brown butter.

Best Pairings

A rustic main course deserves sides that match its hearty, outdoor character. Since you are already cooking on the Arteflame, it makes sense to utilize the remaining surface area for your side dishes. Root vegetables are a natural companion to trout, as their earthiness grounds the brightness of the lemon and the richness of the bacon. You also want a beverage that can cut through the fat of the bacon without overpowering the delicate flavor of the trout. A crisp, acidic white wine or a light lager is usually the best bet.

• Grilled Asparagus: Tossed in olive oil and garlic, charred right next to the fish.
• Smashed Potatoes: Par-boiled potatoes smashed flat and crisped up in the rendered bacon fat on the cooktop.
• Wild Rice Pilaf: A nutty side dish that complements the mountain theme.
• Beverage: A chilled Sauvignon Blanc or a local pale ale.

Conclusion

This Montana-style grilled trout recipe is more than just a meal; it is an homage to the tradition of outdoor cooking. The combination of smoky bacon, tart lemon, and fresh trout creates a symphony of textures and flavors that is hard to beat. Using the Arteflame grill elevates the process, giving you that perfect sear and wood-fired flavor that a standard gas grill simply cannot replicate. Whether you are feeding a hungry group of campers or hosting a sophisticated backyard dinner party, this dish delivers on both presentation and taste. It is simple enough for a weeknight but impressive enough for a special occasion, proving that the best food is often the most elemental.