Montana Grilled Steelhead Trout with Lemon & Herbs

Introduction

Experience the ultimate grilled steelhead trout on the Arteflame grill. With a perfect sear and fresh lemon-herb flavors, this Montana-inspired dish is light, flaky, and full of taste. Grilled to perfection using the reverse sear method, it’s easy, delicious, and stunning on the plate.

Ingredients

• 2 fresh steelhead trout fillets (skin-on)
• 2 tbsp unsalted butter (melted)
• 2 cloves garlic (minced)
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh parsley (chopped)
• 1 tbsp fresh dill (chopped)
• 1 lemon (sliced)
• 1/2 tsp smoked paprika
• 1 tbsp capers (optional)

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 soaked napkins.
3. Light the paper and let the grill heat up for about 20 minutes.

Step 2: Prepare the trout fillets

1. Pat dry steelhead trout fillets with a paper towel.
2. Brush both sides with melted butter.
3. Season with salt, black pepper, smoked paprika, garlic, and chopped herbs.
4. Place thin slices of lemon directly on the fillets.

Step 3: Sear the trout on the center grill grate

1. Place the trout fillets skin-side down on the center Arteflame grill grate at over 1,000F.
2. Let them sear for about 1 minute to lock in juices.
3. Carefully flip and sear the other side for another minute.

Step 4: Move trout to the flat cooktop

1. Slide the seared fillets onto the flat griddle cooktop, closer to the outer edges.
2. Cook for 4-6 minutes until the trout reaches an internal temperature of 130F.
3. Remove from the grill when the internal temperature is about 115F, as it will continue to cook.

Step 5: Serve and enjoy

1. Garnish with additional chopped parsley, dill, and capers.
2. Serve hot with a squeeze of fresh lemon juice.

Tips

• Always let your fish rest for a couple of minutes before serving.
• Use a grill thermometer to accurately measure the trout’s internal temperature.
• The hotter center of the cooktop is great for quick searing, while the outer edges are perfect for gentle finishing.

Variations

• Garlic Butter Trout: Replace fresh herbs with garlic butter and a splash of lemon juice.
• Spicy Montana Trout: Add a teaspoon of cayenne pepper and smoked paprika for a bolder kick.
• Citrus Herb Trout: Use orange and lime slices instead of lemon, adding a different citrus profile.
• Maple Glazed Trout: Brush fillets with a mixture of maple syrup and Dijon mustard before grilling.
• Peppercorn Crusted Trout: Coat fillets with crushed black and pink peppercorns for a bold, peppery crust.

Best pairings

• Grilled asparagus or zucchini
• Rosemary roasted potatoes
• Fresh garden salad with balsamic vinaigrette
• Chilled Sauvignon Blanc or a crisp Pinot Grigio

Conclusion

Grilling steelhead trout the Montana way on the Arteflame grill enhances its natural flavor while giving it a crispy, flavorful crust. Simple, fresh ingredients and the perfect sear make this a winning dish every time.