Grilled New Mexico Trout with Red Chile Adobo

Introduction

Experience the bold flavors of New Mexico with this Grilled Trout with Red Chile Adobo. Using the Arteflame grill, we’ll lock in flavor and juices by searing the trout on the center grate and finish it to tender perfection on the flat top, all while building layers of smoky, spicy goodness. With no lid needed and no pans required, this method delivers a flavorful, mess-free outdoor cooking experience.

Ingredients

• 2 whole trout, cleaned and gutted (about 1 lb each)
• 3 tablespoons New Mexico red chile powder
• 3 cloves garlic, minced
• 1 tablespoon apple cider vinegar
• 1 tablespoon fresh lime juice
• 1 tablespoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon Mexican oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons melted butter (for grilling)
• Fresh cilantro and lime wedges for garnish

Instructions

Step 1: Light Up the Arteflame Grill

1. Pour a small amount of vegetable oil on three paper napkins.
2. Place them in the center of the Arteflame grill.
3. Stack dry firewood on top of the napkins.
4. Light the napkins and let the fire build. In about 20 minutes, you’re ready to cook.

Step 2: Make the Red Chile Adobo Marinade

1. In a bowl, combine red chile powder, garlic, vinegar, lime juice, smoked paprika, cumin, oregano, salt, and pepper to make a paste.
2. Rub adobo paste generously all over and inside the trout.
3. Allow fish to marinate for at least 30 minutes (or up to 4 hours refrigerator).

Step 3: Sear the Trout

1. Brush the center grate with melted butter.
2. Place each trout directly on the center grill grate for 2 minutes per side to sear and lock in moisture.
3. Use tongs to gently turn and avoid tearing the skin.

Step 4: Finish Cooking on the Flat Top

1. Move the seared trout to the Arteflame flat cooktop, closer to the outer ring for medium heat.
2. Cook for 6–8 minutes per side, depending on thickness, until the internal temperature is 130°F.
3. Remove the trout from the grill when it reaches 130°F for carryover cooking (target is 145°F).

Step 5: Garnish and Serve

1. Let the trout rest for 5 minutes.
2. Garnish with fresh cilantro and lime wedges.
3. Serve immediately.

Tips

• Always sear first on the center grill grate to trap in the juices and flavor.
• Use melted butter instead of oil on the flat top for richer flavor.
• Take advantage of the heat zones — grill your sides next to the fish on the flat cooktop.
• The Arteflame’s design means no flare-ups or burning, so you can multitask with confidence.
• Remove fish from the grill 15°F before target temperature to avoid overcooking.

Variations

1. Citrus Herb Trout: Swap red chile adobo for lemon zest, thyme, parsley, garlic, and olive oil for a bright and zesty flavor.
2. Smoky Chipotle Trout: Use chipotle peppers in adobo, honey, and lime for a spicy-sweet kick with a smoky finish.
3. Garlic Butter Trout: Skip the adobo and baste trout liberally with garlic-infused butter while grilling for a savory classic.
4. Poblano-Cilantro Trout: Blend roasted poblanos with cilantro, lime, and yogurt for a creamy, mild green marinade.
5. Zesty Tomatillo Trout: Use a tomatillo salsa marinade with jalapeño and avocado for a tangy, creamy twist.

Best Pairings

• Grilled street corn with cotija and lime (cook directly on flat top)
• New Mexico green chile mashed potatoes (roast chiles on cooktop, mash on side)
• Warm flour tortillas or grilled flatbread
• Roasted seasonal vegetables with butter and garlic
• Ice-cold cerveza or a prickly pear margarita

Conclusion

Grilling New Mexico-style trout on the Arteflame brings restaurant-quality flavor to your backyard. Red chile adobo infuses bold Southwestern flavor, while the reverse searing technique keeps the fish perfectly cooked and moist. With just your Arteflame grill, you can create a truly unforgettable, cleanup-free meal that everyone will love.