Brown Sugar Glazed Trout on Arteflame | West Virginia BBQ

Introduction

This Brown Sugar Glazed Trout recipe celebrates traditional West Virginia outdoor cooking with a modern twist by using the state-of-the-art Arteflame grill. Sweet brown sugar, smoky grilled trout, and the grill’s unique searing capacity come together to create a dish that’s both mouthwatering and picturesque. Perfect for a backyard dinner or weekend gathering, this recipe offers an easy way to elevate your trout game — Arteflame-style.

Ingredients

• 4 fresh trout fillets, skin-on
• 1/4 cup dark brown sugar
• 2 tablespoons melted butter (plus more for griddle)
• 1 tablespoon Dijon mustard
• 1 tablespoon soy sauce
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon freshly ground black pepper
• Lemon wedges (for serving)
• Fresh parsley, chopped (for garnish)

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour a bit of vegetable oil on three paper napkins, place them in the center of your Arteflame grill.
2. Stack small pieces of firewood over the napkins.
3. Ignite the paper and allow the fire to establish; you're ready to cook in around 20 minutes.
4. The flat cooktop will heat gradually from the center out, giving you multiple cooking zones.

Step 2: Prepare the Glaze

1. In a small bowl, whisk together the brown sugar, melted butter, Dijon mustard, soy sauce, smoked paprika, garlic powder, and black pepper until fully combined.

Step 3: Sear the Trout

1. Brush trout fillets lightly with butter and season with salt and pepper.
2. Place the fillets skin-side down on the flat top near the hot inner ring for initial crisping and to lock in moisture.
3. After 2 minutes, brush generously with the brown sugar glaze.

Step 4: Finish on the Griddle

1. Move the trout towards the outer flat griddle cooktop where heat is slightly lower.
2. Continue cooking for 4-6 minutes, brushing with more glaze every 2 minutes.
3. Remove the trout when the internal temperature reaches 125°F (for a final target of 140°F after carryover cooking).

Step 5: Garnish and Serve

1. Remove from the grill and allow to rest for 5 minutes.
2. Garnish with chopped parsley and serve with lemon wedges.

Tips

• Use butter on the flat cooktop for richer flavor instead of olive oil.
• Always grill trout skin-side down first to crisp the skin and protect the fish.
• Use a digital thermometer to monitor internal temperatures.
• Don’t overcook! Remove the fish 15°F before your ideal doneness.
• Use the hotter inner cooktop for initial searing and the outer ring for gentle finishing.

Variations

1. Maple Bourbon Trout: Replace brown sugar with maple syrup and add a splash of bourbon to the glaze for a deeper, caramelized flavor.
2. Spicy Honey Trout: Substitute brown sugar with honey and add 1 tsp of chili flakes for a sweet and spicy kick.
3. Herb Dijon Trout: Add minced thyme and rosemary to the glaze and increase Dijon mustard for a fresh herbal twist.
4. Lemon Pepper Trout: Use lemon zest and cracked black pepper with a hint of sugar instead of the glaze for a lighter, zestier flavor.
5. Ginger Soy Trout: Infuse glaze with freshly grated ginger and a touch of sesame oil to give it an Asian-inspired taste.

Best pairings

• Grilled sweet corn with butter and paprika (using the outer edge of the flat top griddle)
• Roasted baby potatoes cooked directly on the Arteflame griddle
• Charred asparagus with sea salt and lemon
• Bubbly West Virginia cider or chilled Sauvignon Blanc
• S'mores or grilled peaches for dessert on the cooler outer edge

Conclusion

Grilling trout on the Arteflame brings out both the delicate texture of the fish and the depth of the glaze’s sweetness. Thanks to the high-heat center grate and the even, hot flat cooktop, this Brown Sugar Glazed Trout turns out perfect every single time. With no need for pots, pans, or even an oven, this recipe is grilling in its purest, tastiest form. Try it your way with creative glaze variations, and enjoy the simple pleasure of wood-fired West Virginia cooking.