Seared Irish Trout with Herb Butter

Introduction

This Seared Irish Trout with Herb Butter is packed with fresh, vibrant flavors. Using the Arteflame grill, you'll achieve a perfect sear while keeping the fish tender and juicy. The herb butter enhances the natural sweetness of the trout, making this dish an irresistible delight. Fire up your grill and let’s get cooking!

Ingredients

• 2 fresh Irish trout fillets
• 4 tbsp unsalted butter, softened
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh dill, chopped
• 1 clove garlic, minced
• 1 tsp lemon zest
• Juice of 1/2 lemon
• Salt and freshly ground black pepper, to taste
• Vegetable oil (for lighting the grill)
• Firewood

Instructions

Step 1: Prepare the Arteflame grill

1. Pour some vegetable oil on three paper napkins and place them in the center of the grill.
2. Stack firewood over the soaked napkins.
3. Light the napkins and let the fire build up for about 20 minutes until the grill is hot and ready for cooking.

Step 2: Make the herb butter

1. In a small bowl, combine the softened butter, parsley, dill, garlic, lemon zest, and lemon juice.
2. Mix well and set aside.

Step 3: Sear the trout on the grill grate

1. Season the Irish trout fillets with salt and pepper to taste.
2. Place the fillets skin-side down on the center grill grate where the heat is highest (around 1,000°F).
3. Sear the skin for about 1-2 minutes to lock in the juices and create a crispy texture.

Step 4: Finish cooking on the flat top griddle

1. Once the trout has a perfect sear, move it to the flat cooktop griddle to finish cooking.
2. Cook for another 3-4 minutes, flipping once, until the trout reaches an internal temperature of 125°F (it will continue cooking after removal).

Step 5: Add the herb butter

1. Remove the trout from the grill when it’s 15°F below the desired doneness.
2. Immediately top each fillet with a generous amount of herb butter and let it melt over the hot fish.

Tips

• Always use high-quality fresh trout for the best flavor.
• For extra smokiness, use hardwood like oak or hickory in your Arteflame grill.
• Pair with grilled vegetables cooked on the Arteflame flat top griddle for a complete meal.
• Adjust the seasoning in the herb butter to fit your taste preferences.
• Monitor the internal temperature closely, as fish cooks quickly.

Variations

1. Spicy Cajun Trout: Add 1 tsp Cajun seasoning to the herb butter for a bold, spicy twist.
2. Garlic Butter Trout: Increase the garlic to 2 cloves for a stronger garlic profile.
3. Lemon Pepper Trout: Add 1 tsp lemon pepper seasoning to boost the citrusy taste.
4. Dijon Herb Trout: Blend 1 tsp Dijon mustard into the herb butter for a tangy flavor.
5. Parmesan Crusted Trout: Sprinkle grated Parmesan over the fillets just before removing them from the grill.

Best pairings

• Grilled asparagus with lemon zest
• Butter-glazed baby potatoes
• Chilled Irish white wine (Sauvignon Blanc)
• Grilled sourdough bread with garlic butter
• Fresh garden salad with a lemon vinaigrette

Conclusion

With the Arteflame grill, making Seared Irish Trout with Herb Butter is simple, flavorful, and restaurant-worthy. The high heat locks in all the juices while delivering the perfect crispy skin. Try this recipe for your next grilling session, and enjoy an incredibly fresh dish!