Grilled Steelhead Trout (Montana Style) | Arteflame

Introduction

There is nothing quite like the scent of wood smoke mingling with fresh mountain air—except, perhaps, the aroma of this Montana Grilled Steelhead Trout sizzling on the fire. This dish captures the essence of a rugged riverside cookout, delivering a sensory experience where the crackle of the fire meets the zest of charred lemon and earthy dill. It’s the kind of meal that feels right at home on a crisp evening, bringing the wild spirit of the Rockies straight to your backyard.

Why You'll Love This Catch

Steelhead is a true gem of the West; it offers the richness of salmon but with a milder, cleaner finish. What truly elevates this recipe is the Arteflame grill. The solid steel cooktop transforms the often-tricky task of grilling fish into a joy, guaranteeing that restaurant-quality crispy skin every time. It’s a rustic, fuss-free preparation that honors the ingredient without burying it in heavy sauces.

Chef's Notes for Perfection

• Patience is Key: When grilling skin-on fish, let it sit undisturbed. The skin will naturally release from the steel once it is perfectly crisp—if it sticks, it needs another minute.
• Dry it Well: Moisture is the enemy of a good sear. Use paper towels to pat the fillets completely dry before seasoning to ensure a golden crust rather than steamed fish.

Easy Swaps

If you can't source Steelhead, fresh Atlantic Salmon or Arctic Char are excellent alternatives that handle high heat well. Additionally, if fresh herbs aren't available, high-quality dried dill mixed with a splash of lemon zest works wonders in a pinch.

Ingredients

• 2 lbs Steelhead Trout fillets (skin-on, pin bones removed)
• 3 tbsp Olive Oil (divided)
• 1 Lemon (half juiced, half sliced into rounds)
• 2 cloves Garlic (finely minced)
• 1 tbsp Fresh Dill (chopped)
• 1 tbsp Fresh Parsley (chopped)
• 1 tsp Sea Salt
• 1/2 tsp Freshly Ground Black Pepper
• Fresh herbs for garnish

Instructions

Step 1: Prepare the Trout

1. Rinse the steelhead trout fillets under cold water and pat them completely dry with paper towels. Removing excess moisture is crucial for getting crispy skin.
2. Check for any remaining pin bones by running your finger along the center of the fillet and remove them with tweezers if necessary.
3. Place the fillets on a baking sheet or large plate, skin-side down.

Step 2: Create the Seasoning Mix

1. In a small mixing bowl, whisk together 2 tablespoons of olive oil, the fresh lemon juice, minced garlic, chopped dill, parsley, salt, and black pepper.
2. Brush the flesh side of the trout generously with this mixture. Let it sit for about 15 minutes to allow the flavors to penetrate the meat slightly.
3. Rub the remaining 1 tablespoon of olive oil specifically on the skin side of the fish to prevent sticking and encourage crisping.

Step 3: Fire Up the Arteflame

1. Build a medium-sized fire in the center of your Arteflame grill. You want the cooktop to be hot, but not scorching, aiming for a medium-high heat zone.
2. Allow the cooktop to heat up for about 15-20 minutes.
3. Lightly oil the surface of the cooktop where you plan to place the fish.

Step 4: The Sear

1. Place the lemon slices on the grill cooktop near the center fire to char slightly, then move them to a cooler zone.
2. Place the trout fillets on the hot cooktop, skin-side down. Press down gently with a spatula for a few seconds to ensure the skin makes full contact with the steel.
3. Let the fish cook undisturbed for about 4-6 minutes. Do not try to move it too early; the skin will naturally release from the metal once it is crisp.

Step 5: Finish and Serve

1. Watch the side of the fillet; when the color has changed two-thirds of the way up and the skin is crispy, carefully flip the fish to the flesh side.
2. Cook for an additional 1-2 minutes just to sear the top and finish cooking through. The internal temperature should reach 145°F (63°C).
3. Remove from the grill immediately. Top with the charred lemon slices and extra fresh herbs before serving.

Tips

Grilling fish can be intimidating for some, but the flat-top surface of the Arteflame makes it incredibly forgiving. The most critical tip for this Montana-style trout is patience with the skin. If you try to lift the fish and it sticks, it simply isn't ready yet—wait another minute, and it should release effortlessly. Additionally, always ensure your grill surface is well-seasoned and oiled before the fish touches the metal.

Temperature control is also key. Steelhead trout is leaner than some salmon, meaning it can dry out if overcooked. Aim for medium doneness where the flesh is opaque but still moist in the center. If your fire is roaring too hot, utilize the outer edges of the grill cooktop, which are cooler, to finish cooking the fish gently without burning the delicate skin. Resting the fish for a few minutes after grilling allows the juices to redistribute for a perfect bite.

Variations

While the classic lemon-dill profile is a staple of Montana cuisine, Steelhead trout is a versatile canvas for various flavor profiles. You can easily adapt this recipe to suit different palates or to utilize whatever ingredients you have on hand. Here are a few ways to switch things up while keeping the method the same:

• Maple Glazed: Brush the trout with a mixture of maple syrup and grainy mustard during the last minute of cooking for a sweet and savory finish.
• Cajun Kick: Swap the herbs for a Cajun spice rub and serve with a remoulade sauce for a Southern twist.
• Garlic Butter Bomb: Instead of olive oil, baste the fish with melted garlic butter continuously while it cooks on the flesh side.
• Citrus Explosion: Use a mix of orange, lime, and lemon zest in the marinade for a brighter, more complex citrus flavor.
• Montana Smokehouse: Add a small handful of wet alder wood chips to the fire right before grilling to infuse a deeper smoky flavor into the meat.

Best pairings

To round out this Montana-inspired meal, look for sides that complement the richness of the trout without competing with it. Earthy grains, roasted vegetables, and crisp wines are excellent choices. Since you already have the grill fired up, it makes sense to cook your side dishes right alongside the fish for a cohesive flavor profile and easy cleanup.

• Grilled Asparagus: Toss spears in olive oil and lemon zest, then grill until tender-crisp. The char pairs perfectly with the fish.
• Wild Rice Pilaf: A nutty wild rice mix with cranberries and pecans echoes the mountain vibes of the dish.
• Roasted Root Vegetables: Baby potatoes or carrots cooked on the flat top until golden brown provide a hearty starch.
• Drink Pairing: A crisp Pinot Gris or a light Pinot Noir pairs beautifully with the oils in the Steelhead. For beer lovers, a local amber ale is a great match.

Conclusion

Mastering this Montana Grilled Steelhead Trout recipe adds a sophisticated yet rugged dish to your outdoor cooking repertoire. The combination of the crispy, salty skin and the buttery, herb-infused meat is a testament to the quality of simple ingredients cooked with fire. It is a meal that invites you to slow down, enjoy the outdoors, and savor the process of wood-fired cooking.

Whether you are hosting a summer dinner party or enjoying a quiet evening by the fire, this recipe delivers consistent, delicious results. The Arteflame grill makes the process seamless, turning a delicate piece of fish into a robust meal. Gather your friends, pour a drink, and enjoy the authentic taste of the Rockies.