Smoked Idaho Red Trout on the Arteflame Grill

Introduction

Experience the deep, woodsy flavor of Smoked Idaho Red Trout grilled to perfection on the Arteflame. This recipe uses the unique high-heat searing capability of the Arteflame center grill grate to lock in juices before finishing the trout on the flat cooktop for the perfect texture and taste.

Ingredients

• 2 fresh Idaho red trout, cleaned and butterflied
• 2 tbsp unsalted butter, melted
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tsp sea salt
• 1 tsp black pepper
• 1 tbsp fresh lemon juice
• 1 tbsp fresh dill, chopped
• 2 sprigs fresh rosemary
• Wood chips (apple or hickory) for smoking

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins.
2. Place the oiled napkins in the center of the Arteflame grill.
3. Stack firewood over the napkins.
4. Light the napkins and let the fire build up for about 20 minutes until the cooktop reaches temperature.

Step 2: Prepare the Trout

1. Pat the trout dry with a paper towel.
2. Brush both sides with melted butter.
3. Season evenly with smoked paprika, garlic powder, onion powder, sea salt, and black pepper.
4. Drizzle with lemon juice and sprinkle fresh dill on top.

Step 3: Smoke the Trout

1. Once the Arteflame is at temperature, place pre-soaked wood chips directly on the firewood.
2. Place the trout skin side down on the outer edge of the cooktop.
3. Close the optional Arteflame Pizza Oven to trap smoke around the trout.
4. Let the trout smoke for about 15 minutes.

Step 4: Sear and Finish Cooking

1. Move the trout to the center grill grate for 1 minute per side to create a beautiful sear.
2. Move the trout back to the flat cooktop to gently finish cooking until the internal temperature reaches 135°F.
3. Remove the trout from the grill when the internal temperature reaches 120°F (it will continue to cook off the grill).

Step 5: Serve

1. Top the trout with fresh rosemary.
2. Serve immediately with lemon wedges.

Tips

• Use apple wood chips for a sweeter smoke flavor or hickory for a stronger smoky taste.
• Always let your fish rest for a few minutes before serving to allow the juices to redistribute.
• Pair with grilled asparagus and buttered corn for an excellent meal.

Variations

• Cajun Spiced Trout: Replace paprika with Cajun seasoning and add a pinch of cayenne pepper.
• Garlic Herb Trout: Increase the garlic powder and add fresh thyme and parsley.
• Lemon Pepper Trout: Replace black pepper with lemon pepper seasoning for a citrusy kick.
• Maple Glazed Trout: Brush with a mix of maple syrup and Dijon mustard before grilling.
• Asian Infused Trout: Marinate in soy sauce, ginger, and sesame oil before smoking.

Conclusion

Grilling Idaho Red Trout on the Arteflame brings out its incredible flavors while keeping it juicy and smoky. Try different variations and find your favorite way to prepare this delicious fish.

Best Pairings

• Grilled asparagus with butter
• Buttered corn on the cob
• Grilled potatoes with smoked paprika
• A crisp white wine like Sauvignon Blanc
• Rustic artisan bread