Canadian Steelhead Trout with Smoky Maple Rub

Introduction

Delicate steelhead trout fillets infused with the rich flavors of smoky maple rub, grilled to perfection on the Arteflame. The high-heat sear locks in the juices, while the flat cooktop ensures an even finish. This technique gives you beautifully caramelized fillets with a crispy crust and tender, flaky interior. Ideal for outdoor cooking enthusiasts looking for a flavor-packed meal!

Ingredients

• 2 steelhead trout fillets, skin-on
• 2 tbsp maple syrup
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1/2 tsp sea salt
• 1 tbsp butter, melted
• 1/2 tsp cayenne pepper (optional for heat)
• Fresh lemon wedges for serving

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins and place them inside the grill.
2. Stack firewood over the oil-soaked napkins.
3. Light the paper napkins and let the fire establish.
4. Wait approximately 20 minutes until the grill reaches optimal temperature, with the center grate reaching 1,000°F.

Step 2: Prepare the rub

1. In a small bowl, mix smoked paprika, garlic powder, onion powder, black pepper, sea salt, and cayenne pepper.
2. Drizzle the fillets with maple syrup, ensuring even coverage.
3. Sprinkle the spice rub over the fillets and gently press it into the flesh.
4. Brush melted butter over the skin side for rich flavor and crispness.

Step 3: Sear the trout on the grill grate

1. Place the fillets skin-side down on the center grill grate for 30-45 seconds to achieve a high-heat sear.
2. Carefully flip and sear the flesh side for another 30 seconds.

Step 4: Finish cooking on the flat cooktop

1. Move the seared trout to the flat griddle cooktop, positioning it closer to the center for higher heat.
2. Cook for about 4-6 minutes, depending on thickness, until the internal temperature reaches 130°F.
3. Remove the fillets when they are 15°F below the desired doneness (about 125°F internal temp), as they will continue cooking off the grill.

Step 5: Serve and enjoy

1. Transfer trout fillets to a serving platter.
2. Squeeze fresh lemon juice over the fillets.
3. Serve immediately with complementary sides.

Tips

• Always preheat the Arteflame grill properly to ensure perfect searing.
• Use butter instead of oil for better flavor and crispiness.
• For extra smokiness, add a small wood chunk near the burning logs.
• Don't overflip the fillets; let the grill do the work.
• Let the trout rest for a couple of minutes before serving.

Variations

• Honey Dijon Trout: Swap maple syrup for honey and add Dijon mustard to the rub for a tangy twist.
• Cajun Spice Trout: Use a Cajun seasoning blend instead of smoked paprika for a bold, spicy kick.
• Lemon Herb Trout: Replace maple syrup with lemon juice and add chopped rosemary and thyme.
• Garlic Parmesan Trout: Add grated Parmesan and minced garlic to the rub for a savory, cheesy flavor.
• Asian Glazed Trout: Replace maple syrup with soy sauce and add ginger and sesame seeds for an umami-rich dish.

Best pairings

• Grilled asparagus with melted butter
• Roasted sweet potatoes
• Light, crisp white wine like Sauvignon Blanc
• Garden salad with a citrus vinaigrette
• Warm, crusty bread with garlic butter

Conclusion

Grilling steelhead trout on the Arteflame ensures a flavorful, juicy fish with a perfect crispy crust. The smoky maple rub enhances the natural flavors, creating a dish that’s simple yet impressively delicious. By mastering the searing and finishing process using the flat cooktop, you achieve restaurant-quality results every time. Give it a try and enjoy a true Canadian grilling experience!