French Grilled Whole Trout with Almond Butter

Ingredients

• 2 whole fresh trout, cleaned and gutted
• 4 tbsp unsalted butter, melted
• 1/2 cup sliced almonds
• 2 cloves garlic, minced
• Juice of 1 lemon
• 2 tbsp chopped fresh parsley
• Salt and pepper to taste
• 1 tbsp vegetable oil (for lighting the grill)
• 3 paper napkins
• Firewood for grill

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil onto three paper napkins.
2. Place the napkins in the grill and stack firewood on top.
3. Light the napkins and allow the fire to build up for about 20 minutes until the grill is hot.

Step 2: Prepare the Trout

1. Pat the trout dry with a paper towel.
2. Season the inside and outside with salt and pepper.
3. Brush the outside of the fish with melted butter.

Step 3: Grill the Trout

1. Place the trout on the flat cooktop, positioning it near the hotter center for an initial sear.
2. Grill for about 5 minutes on one side until golden brown.
3. Flip carefully and grill for another 5 minutes.
4. Move the trout towards the cooler zone to finish cooking for another 5 minutes.
5. Remove the trout when its internal temperature reaches 125°F; it will continue cooking after removal.

Step 4: Prepare the Almond Butter Sauce

1. On the flat cooktop, melt the remaining butter in the cooler zone.
2. Add sliced almonds and toast them until golden brown.
3. Add minced garlic and sauté until fragrant.
4. Stir in the lemon juice and chopped parsley, mixing well.
5. Spoon the sauce over the grilled trout before serving.

Tips

• For a richer flavor, baste the trout with more butter while cooking.
• Always position the fish at varying temperatures on the grill to achieve the perfect cook.
• Use a fish spatula for easier flipping.

Variations

• Herb-Infused Trout: Add fresh thyme or rosemary inside the fish cavity for an aromatic twist.
• Spicy Cajun Trout: Season the trout with a Cajun spice mix before grilling.
• Garlic-Lemon Butter Trout: Add extra minced garlic and a pinch of red pepper flakes to the butter sauce for a bold flavor.
• Nutty Hazelnut Trout: Replace almonds with hazelnuts for a unique flavor variation.
• Creamy Dijon Trout: Mix Dijon mustard into the butter sauce for a tangy, creamy finish.

Conclusion

Grilling whole trout on an Arteflame grill brings out an incredible depth of flavor while achieving a perfectly cooked fish every time. The buttery almond sauce adds a finishing touch, making this a dish that’s both elegant and easy to prepare. Enjoy this meal with a side of grilled vegetables or a fresh salad for a complete gourmet experience.

Best Pairings

• Wine: A crisp French Chardonnay or Sauvignon Blanc.
• Side: Grilled asparagus, roasted potatoes, or a fresh green salad.
• Bread: A warm baguette with butter.