Grilled Michigan Lake Trout with Garlic Butter

Introduction

Few things rival the delicate, buttery taste of fresh Michigan lake trout seared to perfection. Using the Arteflame grill, we achieve a steakhouse-quality sear on the center grill grate before finishing the fish on the flat-top cooktop for even cooking. Infused with garlic butter and fresh dill, this grilled lake trout is plump, flaky, and bursting with flavor.

Ingredients

• 2 fresh Michigan lake trout fillets
• 4 tbsp unsalted butter, melted
• 3 cloves garlic, minced
• 2 tbsp fresh dill, chopped
• 1 tbsp fresh lemon juice
• 1/2 tsp salt
• 1/2 tsp black pepper
• Lemon wedges, for serving

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins.
2. Place the soaked napkins inside the grill and stack firewood over them.
3. Light the paper napkins and let the fire burn until the grill is ready (about 20 minutes).

Step 2: Prepare the garlic butter

1. Melt the butter in a small dish.
2. Add minced garlic, fresh dill, lemon juice, salt, and pepper.
3. Mix well and set aside.

Step 3: Sear the trout on the center grill grate

1. Once the grill is hot, place the lake trout fillets skin-side down on the center grill grate.
2. Sear for about 1-2 minutes per side until you get a golden, crisp exterior.

Step 4: Finish cooking on the flat-top griddle

1. Move the seared fillets to the slightly cooler flat-top cooktop.
2. Baste generously with the prepared garlic butter.
3. Allow the fillets to cook for 5-7 more minutes until they reach an internal temperature of 130°F.

Step 5: Remove and rest

1. Remove the fillets from the grill when they reach 115°F (as they continue cooking after removal).
2. Let them rest for 5 minutes before serving.

Tips

• Use high-quality, fresh Michigan lake trout for the best flavor.
• Always preheat your Arteflame grill properly for optimal searing.
• Basting the fish with garlic butter towards the end enhances its flavor.
• Cook the fish to temperature rather than time for perfect doneness.

Variations

1. Spicy Cajun: Swap out the garlic butter for a mixture of Cajun seasoning and melted butter for a Southern kick.
2. Lemon Herb: Add extra lemon zest and thyme for a refreshing, citrusy burst.
3. Smoky Maple: Brush with a mix of maple syrup and smoked paprika before grilling.
4. Asian Soy Ginger: Marinate in soy sauce, ginger, and garlic for an umami-packed twist.
5. Parmesan Crusted: Sprinkle grated Parmesan onto the fillets in the final minutes for a crispy, cheesy crust.

Best Pairings

• Grilled asparagus or zucchini cooked on the flat-top griddle.
• Herbed roasted potatoes seared on the Arteflame cooktop.
• Fresh summer salad with balsamic dressing.
• A crisp white wine like Sauvignon Blanc.

Conclusion

Grilling Michigan lake trout on the Arteflame grill creates an unbeatable flavor and texture. The reverse-searing method locks in moisture while the garlic butter enhances every bite. Serve this dish hot with lemon wedges for extra zest.