Nevada Grilled Trout on Arteflame

Introduction

Trout might just be the perfect fish for the grill, and with fresh Sierra Nevada trout, you're already off to a great start. The Arteflame’s blazing hot center grate gives you the power to instantly sear the skin to perfection while the steel flat-top lets you bring everything to the perfect doneness. In this recipe, we’ll show you how easy and delicious it is to make lemon-herb stuffed grilled trout entirely on the Arteflame grill—crispy skin, juicy interior, and pure flavor.

Ingredients

• 2 whole fresh-caught trout, gutted and cleaned
• 1 lemon, thinly sliced
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh thyme leaves
• 2 tablespoons butter, softened
• Salt, to taste
• Freshly ground black pepper, to taste
• Optional: 1 garlic clove, thinly sliced

Instructions

Step 1: Fire up the Arteflame Grill

1. Place 3 paper napkins in the center of the Arteflame grill and pour a little vegetable oil on them.
2. Stack firewood over the soaked napkins.
3. Light the paper and let the fire establish—ready to grill in about 20 minutes.

Step 2: Prepare the Trout

1. Rinse and pat dry the trout.
2. Season the inside with salt and pepper.
3. Stuff each trout with lemon slices, parsley, dill, thyme, and optional garlic slices.
4. Rub the outside of the trout with softened butter for that rich golden sear.

Step 3: Sear the Trout

1. Place the trout skin-side down on the center grill grate over 1,000°F heat.
2. Sear for about 1-2 minutes until the skin crisps and chars slightly—this locks in their juices.

Step 4: Finish Cooking on the Flat Cooktop

1. Gently move the fish onto the hot area of the steel griddle cooktop.
2. Let cook for another 4-6 minutes per side, depending on size.
3. Use a thermometer and remove the fish from the grill when it reaches 130°F (target is 145°F).
4. Rest the fish for 5 minutes while carryover heat brings it up to perfect doneness.

Tips

• Always sear skin-side down first for best texture.
• Use butter instead of olive oil—richer flavor and better browning.
• Place fish near the center of the griddle for higher heat; edge for gentler finishing.
• No need to flip frequently; golden skin comes from undisturbed searing.
• Use herbs with high oil content (like thyme and dill) for best grilled aroma.

Variations

1. Garlic Butter Trout: Add minced garlic to the butter before rubbing on the fish for rich, aromatic flavor.
2. Spicy Southwest Trout: Sprinkle inside with chili flakes, cilantro, and a squeeze of lime before grilling.
3. Citrus Herb Medley: Use orange and lime slices along with lemon and add rosemary for a citrus-forward twist.
4. Asian Trout: Stuff with ginger slices, lemongrass, and splash of soy sauce right before grilling.
5. Smoky Paprika Trout: Rub fish with smoked paprika and fill with charred scallions and lemon.

Best pairings

• Grilled asparagus or broccolini cooked on the flat top in butter
• Roasted baby potatoes with rosemary and garlic on the outer edge
• Charred lemon halves for an extra squeeze of acidity
• White wine like Sauvignon Blanc or chilled Rosé
• Fresh sourdough grilled directly on the Arteflame for a crispy edge

Conclusion

With the Arteflame grill and fresh Nevada trout, you can unlock flavor like never before. The combination of direct searing and temperature-controlled griddling ensures every bite is tender, juicy, and crisped to perfection. Plus, grilling with minimal tools and no cleanup makes this a win-win barbecue favorite.