Smoked Idaho Rainbow Trout with Lemon Butter Sauce

Introduction

Smoked Idaho Rainbow Trout is a delicious, light, and flavorful dish that is perfect for a backyard grilling session. This recipe brings out the natural taste of trout, enhanced with a touch of smoke and topped with a silky lemon butter sauce. Utilizing the versatile Arteflame grill ensures even cooking without burning the delicate fish.

Ingredients

• 2 butterflied Idaho rainbow trout
• 2 tbsp unsalted butter, melted
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1 lemon, sliced
• Fresh herbs (thyme or dill)
• 1/4 cup butter (for the sauce)
• 2 tbsp fresh lemon juice
• 1 garlic clove, minced
• 1 tsp capers (optional)

Instructions

Step 1: Prepare the Arteflame grill

1. Pour some vegetable oil on three paper napkins and place them in the grill.
2. Stack firewood over the napkins and ignite the paper.
3. Allow the grill to heat up for about 20 minutes until it's ready for cooking.

Step 2: Prepare the trout

1. Pat the trout dry with paper towels and brush with melted butter.
2. Season generously with sea salt, black pepper, and smoked paprika.
3. Place lemon slices and fresh herbs inside the cavity for extra flavor.

Step 3: Grill the trout

1. Place the trout skin-side down on the flat cooktop near the hot center.
2. Let it grill undisturbed for 3-4 minutes until the skin is crispy.
3. Flip the trout carefully and cook for another 3-4 minutes.
4. Move the trout to a slightly cooler section of the cooktop to finish cooking.

Step 4: Make the lemon butter sauce

1. Melt the butter on the flat cooktop (away from direct heat).
2. Add garlic and sauté for 30 seconds.
3. Stir in lemon juice and capers, and let the flavors blend for a minute.

Step 5: Serve the smoked trout

1. Remove the trout when it reaches 130°F internal temperature.
2. Drizzle the lemon butter sauce over the fillets.
3. Garnish with fresh herbs and serve immediately.

Tips

• For extra smokiness, add a small piece of hardwood to the fire.
• Use fresh trout for the best flavor and texture.
• Keep the skin intact for a crispy texture and to prevent the fish from falling apart.
• Move the trout to the outer edge of the cooktop if it needs more gentle heat.
• Remove the fish from the grill at 130°F as it will continue cooking off the heat.

Variations

• Cedar Plank Trout: Cook the trout on a soaked cedar plank on the flat cooktop for a smoky flavor.
• Spicy Cajun Trout: Swap paprika for Cajun seasoning and add a pinch of cayenne.
• Garlic Herb Trout: Add minced garlic and chopped parsley to the butter before grilling.
• Maple Glazed Trout: Brush with a mix of maple syrup and Dijon mustard before grilling.
• Asian Style Trout: Glaze with soy sauce, ginger, and sesame oil before serving.

Best Pairings

• Grilled asparagus with lemon zest
• Roasted baby potatoes with garlic butter
• Crisp white wine such as Sauvignon Blanc
• Fresh arugula salad with balsamic vinaigrette

Conclusion

Smoked Idaho Rainbow Trout on the Arteflame grill is a delightful way to enjoy fresh fish. With its crispy skin, juicy flesh, and flavorful lemon butter sauce, this dish is sure to impress. The unique heat control of the grill ensures a perfect outcome every time while minimizing clean-up.