Utah Provo River Smoked Trout on Arteflame

Introduction

Bring the taste of Utah's wilderness to your backyard with this Provo River Smoked Trout recipe. This dish uses fresh, locally caught trout that’s smoked, seared, and finished to perfection using the Arteflame Grill. By reverse searing the trout—starting with a 1,000°F sear on the center grill grate and finishing it gently on the flat top—you lock in the juices while infusing it with incredible flavor from citrus, fresh herbs, and natural wood smoke. This recipe is a perfect balance of simplicity and gourmet results, all without the need for pots, pans, or an oven—just pure grilling.

Ingredients

• 2 whole trout, cleaned and deboned (about 12 oz each)
• 1 lemon, thinly sliced
• 1 orange, thinly sliced
• 4 sprigs fresh thyme
• 4 sprigs fresh rosemary
• 4 tablespoons butter, softened
• Salt and cracked black pepper to taste
• 1 garlic clove, minced
• Vegetable oil (for lighting the grill)
• Hardwood chunks for smoking (apple or cherry recommended)

Instructions

Step 1: Fire Up the Arteflame Grill

1. Soak 3 paper napkins with vegetable oil and place them in the center of your Arteflame grill.
2. Stack firewood over the napkins in a tepee formation.
3. Light the napkins and allow the fire to build. Wait about 20 minutes for the grill to heat—ideal grilling temperature will range from 500°F at the griddle edge to over 1,000°F at the center grate.
4. Add hardwood chunks for smoking to infuse trout with rich, smoky flavor.

Step 2: Prep the Trout

1. In a small bowl, blend softened butter with minced garlic, salt, and pepper.
2. Rub the trout inside and out with the garlic butter mixture.
3. Stuff each trout with lemon slices, orange slices, rosemary, and thyme.

Step 3: Sear the Trout

1. Place the trout on the center grill grate for a quick high-heat sear—about 1 minute per side. This locks in juices and creates a firm skin.

Step 4: Smoke and Finish the Trout

1. Move the seared trout to the hotter inner zone of the flat cooktop griddle.
2. Let the trout cook gently, absorbing flavorful smoke for 10–12 minutes, turning halfway through. Trout is done when it reaches an internal temperature of 135°F (remove at 120°F as it will continue to cook off-grill).

Step 5: Serve

1. Let rest for 5 minutes, then serve with additional grilled citrus on the side.
2. Garnish with fresh herbs and a drizzle of browned butter from the griddle.

Tips

• Use hardwood like apple or cherry for a sweeter smoke flavor.
• Grill some extra citrus slices on the Arteflame cooktop for garnish and added flavor.
• Pat the trout skin dry before searing to maximize crispiness.
• Never leave the trout too long on direct heat—use those cool zones to your advantage!
• Always pull fish off the grill about 15°F before final target temp to avoid overcooking.

Variations

1. Maple Glazed Trout: Brush maple syrup over the skin before smoking for a sweet caramelized finish.
2. Garlic Dill Trout: Swap rosemary and thyme for fresh dill and minced garlic for a Scandinavian twist.
3. Spicy Cajun Trout: Replace citrus and herbs with Cajun seasoning and crushed red pepper for a fiery bite.
4. Asian-Inspired Trout: Fill trout with lemongrass, ginger, and lime; drizzle with soy sauce before serving.
5. Herby Mustard Trout: Mix Dijon mustard into the butter rub and stuff with tarragon and parsley.

Best pairings

• Grilled asparagus with lemon zest
• Charred sweet corn with chili-lime butter
• Wild rice pilaf cooked on the Arteflame griddle
• Dry Reisling or crisp Utah craft pilsner
• Fresh berry salad with mint

Conclusion

Utah’s Provo River trout never tasted better than when it’s cooked over open flame on the Arteflame grill using the reverse sear method. With juicy smoked flavor and golden crisp skin infused with butter and herbs, this is a dish that wins both in simplicity and in taste. Once you try trout this way, you'll never cook it any other way.