West Virginia Bacon-Wrapped Trout on Arteflame

Introduction

Few dishes celebrate flavor and fire like Bacon-Wrapped Trout Fillets grilled the West Virginia way. Using the Arteflame grill, we're locking in flavor with a steakhouse-quality sear on the center grate and then finishing low and slow on the flat top cooktop for perfectly moist, smoky trout fillets. With no lid, no pots or pans, and virtually no cleanup, this is ultimate outdoor cooking made easy.

Ingredients

• 4 fresh trout fillets, skin on
• 8 strips of thick-cut bacon
• 2 tablespoons butter, melted
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste
• Lemon wedges for serving

Instructions

Step 1: Fire up the Arteflame grill

1. Pour vegetable oil on three paper napkins and place them in the center of the Arteflame grill.
2. Stack quality firewood over the napkins.
3. Light the napkins and let the grill heat up for about 20 minutes.
4. Ensure the center grill grate reaches over 1,000°F for optimal searing and the surrounding flat cooktop has established heat zones.

Step 2: Prepare the trout fillets

1. Season the trout fillets with salt, pepper, garlic powder, and smoked paprika.
2. Wrap each trout fillet with two strips of bacon, overlapping slightly to secure. Use toothpicks if necessary.
3. Brush the exterior lightly with melted butter for crispier bacon and deeper flavor.

Step 3: Sear the trout fillets

1. Place the wrapped trout fillets on the center grill grate for a high-temp sear—about 45 seconds per side—until the bacon starts to crisp and sear marks form.

Step 4: Finish cooking on the flat cooktop

1. Move the seared trout fillets to the flat griddle cooktop, near the inner ring for medium-high heat.
2. Continue cooking for about 6–8 minutes, flipping occasionally, until the internal temperature reaches 130°F.
3. Remove from heat when fillets are at 130°F. They will continue to cook to the desired 145°F off the grill.

Step 5: Serve and garnish

1. Let the trout fillets rest for 5 minutes.
2. Sprinkle with fresh parsley and serve with lemon wedges.

Tips

• Wrap the bacon tightly to ensure it stays in place during grilling.
• Use hardwood like oak or hickory for the best smoky flavor.
• Place thinner veggies or sides toward the outer edge of the griddle to cook at a lower temp simultaneously.
• Always adjust placement on the griddle to hit the ideal zone for each ingredient.
• Remove fish at 15°F below serving temperature to avoid overcooking.

Variations

1. Lemon-Herb Trout: Add lemon zest and fresh thyme inside the fillets before wrapping with bacon.
2. Spicy Cajun Trout: Replace paprika with Cajun seasoning and add a dash of cayenne for kick.
3. Garlic-Parmesan Trout: Dust the fillets with garlic powder and grated parmesan before wrapping in bacon.
4. Maple-Glazed Trout: Brush the bacon with a light maple syrup glaze before grilling for a sweet-smoky finish.
5. Smoked Applewood Trout: Use applewood chunks for the firewood and incorporate apple slices under the bacon for a hint of fruitiness.

Best pairings

• Grilled asparagus or green beans on the griddle
• Charred lemon and herb potatoes (on the outer edge of griddle)
• A chilled West Virginia Riesling or light craft IPA
• Grilled peach halves with cinnamon for dessert

Conclusion

With the Arteflame Grill and a simple bacon wrap, trout becomes a showstopper West Virginia-style dish. The high-heat sear locks in flavorful juices while the griddle finish ensures even cooking. There’s no mess, no pans, just pure wood-fired perfection. Serve it up hot and crispy, and enjoy the delicious blend of smoke, butter, and trout in every bite.