Georgia Peach Wood Smoked Trout on Arteflame Grill

Introduction

Experience the delicate and flavorful taste of peach wood smoked trout, grilled to perfection on the Arteflame. This Georgia-inspired dish brings out the best of fresh trout fillets, infused with rich smoky flavors and seared to lock in the juices. Cooking on the Arteflame flat cooktop ensures an even sear, letting the natural juices of the fish create an incredibly moist and delicious texture.

Ingredients

• 2 fresh trout fillets
• 2 tbsp unsalted butter
• 1 tsp sea salt
• ½ tsp black pepper
• 1 tsp smoked paprika
• ½ tsp garlic powder
• 1 small peach wood chunk for smoking
• 1 lemon, sliced
• Fresh dill for garnish

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour vegetable oil on three paper napkins and place them in the grill.
2. Stack firewood over the napkins and light the paper.
3. Allow the grill to heat up for about 20 minutes until the cooktop is ready.

Step 2: Season the Trout

1. Pat the trout fillets dry with a paper towel.
2. Rub each fillet with melted butter.
3. Season with sea salt, black pepper, smoked paprika, and garlic powder.

Step 3: Add Peach Wood for Smoking

1. Place a small chunk of peach wood onto the fire to generate smoke.

Step 4: Grill the Trout

1. Place the trout fillets skin-side down on the outer edge of the flat top griddle.
2. Let them smoke and cook gently for about 10-15 minutes, depending on thickness.
3. Flip the fillets carefully halfway through for even cooking.
4. Grill until the internal temperature reaches 130°F (remove at 115°F as it will continue cooking).

Step 5: Serve

1. Transfer the smoked trout to a plate.
2. Garnish with fresh dill and serve with lemon slices.
3. Enjoy immediately.

Tips

• For optimal flavor, use a fresh and high-quality trout fillet.
• Keep the fillets near the outer griddle to prevent overcooking.
• Use a meat thermometer to ensure doneness.
• Adding butter enhances the richness of the fish.
• Let the trout rest for 5 minutes before serving.

Variations

1. Spicy Cajun Trout: Replace black pepper with cayenne and add Cajun seasoning for a spicy kick.
2. Garlic Herb Butter Trout: Mix minced garlic and fresh herbs into the melted butter before brushing fillets.
3. Asian-Inspired Trout: Use soy sauce, ginger, and sesame oil for a flavorful twist.
4. Maple Glazed Trout: Brush fillets with maple syrup before grilling for a sweet, smoky glaze.
5. Smoky BBQ Trout: Apply a light layer of BBQ sauce for a Southern-style smoked fish.

Conclusion

Peach wood smoked trout on the Arteflame grill is a simple yet elegant dish that enhances natural flavors with a subtle smokiness. The flat top griddle ensures an even sear, and the high heat locks in moisture. Whether served with fresh lemon and herbs or dressed up with a variation, this Georgia-inspired recipe is sure to impress.

Best Pairings

• Sautéed asparagus or grilled zucchini.
• Buttery mashed potatoes or wild rice.
• A crisp Chardonnay or a light Pinot Gris.
• Fresh garden salad with citrus vinaigrette.