Smoked Swiss Alpine Trout on the Arteflame Grill

Introduction

Enjoy the rich flavors of Swiss-seasoned Alpine trout, delicately smoked and grilled to perfection on the Arteflame. This method locks in the juices, delivering a mouthwatering experience.

Ingredients

• 2 fresh Alpine trout, cleaned
• 1 tbsp Swiss seasoning blend
• 2 tbsp unsalted butter, melted
• 1 tsp sea salt
• 1 tsp freshly ground black pepper
• 1 small bunch fresh thyme
• 1 lemon, sliced
• Wood chips for light smoking

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins.
2. Place the napkins in the grill and stack firewood over them.
3. Light the napkins and allow the fire to establish.
4. Let the grill heat up for about 20 minutes until the center grate is at 1,000°F.

Step 2: Prepare the trout

1. Pat the trout dry with paper towels.
2. Rub them inside and out with melted butter.
3. Season generously with the Swiss spice blend, sea salt, and black pepper.
4. Stuff each trout cavity with fresh thyme and lemon slices.

Step 3: Smoke and sear the trout

1. Place wood chips near the fire to generate smoke.
2. Sear the trout on the center grill grate for about 1-2 minutes per side.
3. Move the trout to the flat griddle cooktop, positioning them in a medium-heat zone.

Step 4: Grill the trout to perfection

1. Grill the trout for approximately 8-12 minutes, turning carefully halfway through.
2. Remove from the grill when the internal temperature reaches 15°F below desired doneness.
3. Let the trout rest for a few minutes before serving.

Tips

• Use fresh Swiss spices for an authentic taste.
• Keep moving the trout to the right heat zone to avoid overcooking.
• Baste the trout occasionally with butter for extra flavor.

Variations

1. Garlic Herb Trout: Add minced garlic and rosemary for a robust, aromatic flavor.
2. Spicy Swiss Trout: Mix in a pinch of smoked paprika and cayenne for a hint of spice.
3. Citrus Dill Trout: Use fresh dill and orange zest for a bright, refreshing taste.
4. Wine-Infused Trout: Marinate in white wine and shallots before grilling.
5. Maple-Glazed Trout: Brush with maple syrup before searing for a sweet-savory balance.

Best Pairings

• Grilled asparagus with butter
• Rosemary-roasted potatoes
• Chilled Riesling or Sauvignon Blanc

Conclusion

This smoked Swiss Alpine trout showcases incredible flavors while keeping the meat tender and juicy. With the Arteflame grill, you get a perfect sear and control over the cooking process for outstanding results.