Perfectly Seared Irish Trout with Garlic Herb Butter on the Arteflame

There is something truly magical about the sound of fresh fish hitting a searing hot griddle, especially when you are cooking outdoors on an Arteflame. This Seared Irish Trout recipe captures the essence of rustic, gourmet cooking, combining the delicate, flaky texture of fresh trout with the richness of a homemade garlic herb butter. Unlike traditional grilling grates where fish often flakes apart or sticks, the solid steel cooktop of the Arteflame provides the perfect surface to achieve that coveted, restaurant-quality crispy skin while keeping the meat tender and juicy. The heat distribution allows you to sear the skin hard near the center and finish the cooking gently toward the cooler edges, ensuring the fish is never overcooked.

This dish is inspired by the clean, crisp waters of the Emerald Isle, bringing a touch of Irish gastronomic elegance to your backyard. The compound butter, melting slowly over the hot fish, infuses every bite with zesty lemon, aromatic dill, and savory garlic. Whether you are hosting a summer dinner party or enjoying a quiet evening by the fire, this recipe delivers high-impact flavor with surprisingly minimal effort. It is a celebration of fresh ingredients and fire cooking at its finest.

Ingredients

• 4 fresh Irish Trout fillets (or Steelhead trout), skin-on
• 2 tablespoons olive oil or grapeseed oil (for coating the cooktop)
• Salt and freshly ground black pepper, to taste

For the Garlic Herb Butter

• 1/2 cup (1 stick) unsalted butter, softened to room temperature
• 2 cloves garlic, finely minced
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• 1 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon sea salt

Instructions

Step 1: Prepare the Arteflame Grill

1. Start your fire in the Arteflame grill about 20-30 minutes before you plan to cook. You want a bed of hot coals with the cooktop reaching searing temperatures.
2. Scrape the cooktop clean and apply a thin layer of olive oil or grapeseed oil to season the steel and prevent sticking.
3. Identify the heat zones: the center is for searing, and the outer edges are for gentle cooking or keeping food warm.

Step 2: Make the Herb Butter

1. While the grill heats up, prepare your compound butter. In a small bowl, combine the softened butter, minced garlic, parsley, dill, lemon zest, lemon juice, and sea salt.
2. Mash the ingredients together with a fork until they are thoroughly combined.
3. Set the butter aside at room temperature so it is ready to melt over the fish immediately after cooking.

Step 3: Season the Trout

1. Pat the trout fillets completely dry with paper towels. Removing excess moisture is the secret to achieving crispy skin.
2. Generously season both sides of the fillets with salt and freshly ground black pepper.
3. lightly coat the skin side with a little more oil to ensure a perfect sear.

Step 4: Sear the Fish

1. Place the trout fillets directly onto the hot steel cooktop, skin-side down. Place them closer to the center fire opening to get a high-heat sear.
2. Press down gently on the flesh of the fish with a spatula for a few seconds to prevent the skin from curling up.
3. Let the fish cook undisturbed for about 3 to 4 minutes. You will see the flesh turning opaque from the bottom up. Do not try to move it until the skin releases naturally from the steel.

Step 5: Finish and Serve

1. Once the skin is crispy and golden brown, carefully flip the fillets over to the flesh side. Move them slightly away from the center to a cooler zone of the cooktop.
2. Cook for another 1 to 2 minutes, or until the fish is just cooked through and flakes easily with a fork.
3. Remove the trout from the grill and immediately top each hot fillet with a generous dollop of the garlic herb butter. Let it melt over the fish before serving.

Tips for Success

Cooking fish on a flat-top grill can be intimidating, but a few simple tricks guarantee success every time. First, the importance of dry skin cannot be overstated; moisture creates steam, which leads to soggy skin, so use plenty of paper towels. Secondly, patience is a virtue when searing. If you try to lift the fish and it sticks, it isn't ready. The proteins will release from the steel naturally once the crust has formed. Furthermore, utilize the Arteflame's heat zones effectively. If your fire is roaring, the center might be too hot for the entire cooking duration. Sear the skin hard, then slide the fillets to the outer edge to finish cooking gently. This ensures the skin stays crisp without burning, while the delicate meat remains moist. Finally, always use room-temperature butter for the topping; cold butter won't melt fast enough to coat the fish properly.

Variations

While the classic garlic herb butter is a crowd-pleaser, this trout recipe is incredibly versatile and can be adapted to suit various flavor profiles. You can easily switch up the herbs or adding a kick of spice to transform the dish entirely. Experimenting with the compound butter is the easiest way to change the theme of the meal without complicating the cooking process. Here are a few delicious variations to try on your grill:

• Citrus Explosion: Add orange and lime zest to the butter instead of just lemon for a sweeter, more complex citrus profile.
• Spicy Cajun: Mix a teaspoon of Cajun seasoning or smoked paprika and a pinch of cayenne into the butter for a smoky kick.
• Trout Almondine Style: Toast sliced almonds on the flat top grill while the fish cooks and sprinkle them over the buttered fish for added crunch.
• Asian Fusion: Swap the herbs for cilantro and mix in a teaspoon of soy sauce and grated ginger into the butter.
• Caper Butter: Add a tablespoon of drained capers to the lemon butter mix for a briny, savory punch that cuts through the richness.

Best Pairings

To create a balanced meal, pair this rich, buttery trout with sides that offer texture and acidity. Since you are already cooking on the Arteflame, it makes sense to utilize the rest of the cooktop for your side dishes. The high heat is perfect for vegetables that benefit from a bit of char. A crisp, dry white wine is the traditional beverage choice, as it cleanses the palate between bites of the oily fish. Here are some excellent pairing ideas:

• Grilled Asparagus: Toss with olive oil and lemon, then grill on the flat top until tender-crisp.
• Smashed Baby Potatoes: Par-boil potatoes, smash them flat, and crisp them up in the trout juices or oil on the grill surface.
• Sauvignon Blanc: A chilled glass of this acidic white wine pairs perfectly with the lemon and herbs.
• Charred Lemon Halves: Grill lemon halves cut-side down and squeeze the warm, caramelized juice over the fish.

Conclusion

Mastering this Seared Irish Trout recipe on the Arteflame grill opens up a new world of seafood possibilities. The combination of the smoky atmosphere, the sizzling steel, and the fresh flavors of the herb butter creates a dining experience that is far superior to cooking in a kitchen. It is a dish that looks impressive but is deceptively simple to execute, making it perfect for both novice grillers and seasoned pitmasters.

We hope this recipe inspires you to gather friends and family around the fire. There is no better way to enjoy a fresh catch than with the communal warmth of the grill and the satisfaction of a perfectly cooked meal. Try it out this weekend, and don't forget to experiment with the heat zones to get that skin perfectly crisp. Happy grilling!