Wood-Fired Portuguese Smoked Trout Fillets with Crispy Bacon

Transport your taste buds straight to the sun-drenched coast of the Iberian Peninsula with this authentic recipe for Portuguese Smoked Trout Fillets. In Portugal, the combination of freshwater fish and cured pork is a culinary staple, offering a delightful contrast between the delicate, flaky trout and the savory, salty crunch of bacon. Cooking this dish on the Arteflame grill elevates the experience entirely; the center grill grate provides the high heat needed to crisp the bacon skin, while the flat cooktop allows the trout to sear gently in the rendered fat. As the wood fire burns, it infuses the fish with a subtle, smoky nuance that mimics the traditional rustic hearths of Portuguese villages. This recipe is simple enough for a weeknight dinner yet sophisticated enough to impress guests at your next backyard gathering.

Ingredients

The Main Event

• 4 fresh Trout fillets (skin-on is best for grilling)
• 6 slices of thick-cut smoked bacon, diced
• 1/2 cup all-purpose flour (for dusting)

The Aromatics & Seasoning

• 3 cloves garlic, thinly sliced
• 1 lemon (zest and juice needed)
• 2 tbsp extra virgin olive oil
• 1 tsp smoked paprika (optional, for extra depth)
• Salt and freshly cracked black pepper, to taste
• 1/4 cup fresh parsley, chopped

Instructions

Step 1: Prep the Trout and Bacon

1. Begin by rinsing your trout fillets under cold water and patting them completely dry with paper towels. Moisture is the enemy of a good sear.
2. Season both sides of the fillets generously with salt, freshly cracked black pepper, and a dusting of smoked paprika.
3. Lightly dredge the fillets in the flour, shaking off any excess. This thin coating protects the fish and helps create a golden crust.
4. Dice your thick-cut bacon into small lardons.

Step 2: Fire Up the Arteflame

1. Build a medium-sized fire in the center of your Arteflame grill. You want the flat cooktop (plancha) to reach a medium-high temperature.
2. Allow the fire to burn down slightly so you have a consistent heat radiating across the griddle surface.
3. Scrape the cooktop clean to ensure a smooth cooking surface.

Step 3: Render the Bacon

1. Place the diced bacon directly onto the flat cooktop. Move it around with your spatula until the fat renders out and the bacon becomes golden and crispy.
2. Push the crispy bacon bits toward the cooler outer edge of the grill to keep warm without burning.
3. Leave the rendered bacon fat on the hot zone of the cooktop; this is the flavorful oil you will use to cook the fish.

Step 4: Grill the Trout

1. Add the sliced garlic to the hot bacon fat and sauté for 30 seconds until fragrant, being careful not to burn it. Push the garlic to the side with the bacon.
2. Place the trout fillets, skin-side down, directly into the hot bacon-infused oil.
3. Sear for about 3 to 4 minutes. You will see the edges turn opaque and the skin crisp up.
4. Carefully flip the fillets. Squeeze half of the lemon juice over the fish as it finishes cooking (about 2 more minutes).

Step 5: Assembly and Serving

1. Once the fish is flaky and cooked through, remove it from the grill and place it on a serving platter.
2. Top the fillets with the reserved crispy bacon and toasted garlic.
3. Garnish generously with fresh chopped parsley and lemon zest. Serve immediately while sizzling hot.

Tips

To master this Portuguese classic on the Arteflame, temperature management is key. The beauty of the plancha design is the heat zones; always sear your fish closer to the center where the heat is highest to get that initial crust, then slide it outward if it needs to cook through without burning the skin. If you find the bacon fat isn't enough to coat the surface, supplement it with a splash of olive oil to prevent sticking. Furthermore, do not skip the flour dusting step. While it might seem unnecessary, that light coating reacts with the bacon fat to create a savory, roux-like crust that holds the juices inside the trout. Finally, ensure your trout is room temperature before grilling; cold fish hitting hot steel can cause the muscle fibers to seize and curl.

Variations

While the traditional bacon and trout pairing is divine, you can easily tweak this recipe to suit different palates or dietary needs. The versatility of the Arteflame allows for rapid experimentation with flavors without dirtying extra pans. Here are a few ways to mix it up:

• Spicy Piri-Piri Style: Add a teaspoon of crushed red pepper flakes or Piri-Piri sauce to the bacon fat for a fiery kick.
• Almond Trout (Truta com Amêndoas): Swap the bacon for sliced almonds, toasting them in butter on the plancha until golden brown.
• Caper Butter Sauce: Add capers and a knob of butter to the grill right before taking the fish off for a brinier, piccata-style finish.
• Whole Fish: If you prefer a rustic presentation, grill the trout whole. Stuff the cavity with lemon slices and herbs before cooking.
• Chorizo Swap: Replace the standard bacon with diced Spanish or Portuguese Chorizo for a paprika-heavy, smoky flavor profile.

Best pairings

Portuguese Smoked Trout is a robust dish that pairs beautifully with sides that can cut through the richness of the bacon fat and the smokiness of the fish. Traditionally, boiled or roasted potatoes are the go-to starch; you can par-boil baby potatoes and finish them on the Arteflame alongside the fish for a crispy exterior. For a vegetable side, try grilled asparagus or blistered Padrón peppers seasoned with coarse sea salt. Beverage-wise, this dish screams for a crisp, acidic white wine. A chilled bottle of Portuguese Vinho Verde is the absolute perfect match, as its slight effervescence and high acidity cleanse the palate between bites. Alternatively, a light lager or a mineral-heavy Sauvignon Blanc also works wonders.

Conclusion

There is something deeply satisfying about cooking Portuguese Smoked Trout Fillets on an open wood fire. The Arteflame grill not only simplifies the process by allowing you to cook the side dishes and the main course simultaneously, but it also imparts an authenticity that electric or gas grills simply cannot replicate. The combination of salty bacon, aromatic garlic, and fresh trout creates a melody of flavors that celebrates the best of land and sea. Whether you are hosting a summer barbecue or enjoying a quiet evening meal, this recipe brings the rustic charm of Portugal right to your backyard. Light the fire, pour the wine, and enjoy the art of outdoor cooking.