West Virginia Grilled Trout with Lemon Ramp Butter

Introduction

Few things are as mouthwatering as freshly caught trout sizzling to perfection over an open flame. This West Virginia Grilled Trout with Lemon Ramp Butter is a celebration of Appalachian flavors, enhanced by the buttery richness of ramps and the brightness of lemon. Using the Arteflame Grill, you’ll lock in juices with a high-heat sear and finish to flaky perfection on the even-heated cooktop. It’s simple, incredibly flavorful, and a perfect way to showcase locally caught fish outdoors.

Ingredients

• 2 whole trout, cleaned and butterflied
• 4 tbsp unsalted butter, softened
• 1/2 cup chopped fresh ramps (white and green parts)
• Zest and juice of 1 lemon
• Salt and freshly ground black pepper to taste
• Lemon slices, for garnish
• Fresh herbs (parsley or dill), for garnish
• Optional: extra ramps for grilling whole

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a little vegetable oil on three paper napkins and place them in the center of the grill.
2. Stack firewood over the napkins, light them on fire, and let the grill heat for 20 minutes.
3. Once the center grate reaches 1,000°F, and the cooktop is evenly heated, you're ready to grill.

Step 2: Prepare Lemon Ramp Butter

1. In a bowl, combine the softened butter, chopped ramps, lemon zest, lemon juice, salt, and pepper.
2. Mix thoroughly until smooth and well combined. Set aside.

Step 3: Season the Trout

1. Pat the trout dry and lightly season the inside with salt and pepper.
2. Spread a generous spoonful of your lemon ramp butter inside each fish.
3. Gently press the fish closed, keeping the butter mixture inside.

Step 4: Sear the Trout

1. Place the trout on the center grill grate and sear each side for 30–45 seconds to lock in the juices.
2. Using tongs, carefully move the trout to the hotter inner section of the flat cooktop to continue cooking evenly without direct flame.

Step 5: Finish Cooking on the Cooktop

1. Cook the trout for 6–8 minutes per side on the flat cooktop, depending on thickness.
2. Use a thermometer: remove the trout when the internal temperature reaches 130°F (for a final temp of 145°F).

Step 6: Garnish and Serve

1. Add a dab of lemon ramp butter on top of each trout while resting.
2. Garnish with lemon slices and fresh herbs. Grill additional whole ramps on the griddle as a flavorful side!

Tips

• Always sear meats on the center grate at high heat (1,000°F) to lock in the flavor and juices before finishing on the griddle.
• The Arteflame’s flat cooktop allows you to cook fish without it falling apart through the grates.
• Let the grilled trout rest for 5 minutes to finish cooking while juices redistribute internally.
• Butter gives grilled fish a deeper flavor balance than olive oil—don’t skip it!
• Use the heat zones of the cooktop wisely—cook delicate ramps on the outer edges and finish trout nearer the center for best results.

Variations

1. Garlic Herb Butter Trout: Swap ramps for minced garlic and chopped parsley in the butter for a more traditional herbal flavor.
2. Spicy Smoky Trout: Add a pinch of smoked paprika and red pepper flakes to the butter for a kick of heat and smoke.
3. Citrus Dill Trout: Replace ramps with fresh dill and use orange zest along with lemon for a bright, citrus-forward profile.
4. Maple Glazed Trout: Mix 1 tbsp maple syrup into the lemon ramp butter for a sweet-savory twist, perfect for breakfast or brunch grilling.
5. Bacon & Ramp Stuffed Trout: Add chopped bacon to the lemon ramp butter mixture for a rich and smoky Appalachian upgrade.

Best pairings

• Grilled asparagus or wild mushrooms cooked on the flat griddle beside the trout
• Charred lemon potatoes with ramp butter glaze
• Crisp West Virginia cider or a light Pinot Grigio
• Cornbread grilled directly on the Arteflame griddle for a smoky crust
• Berry cobbler grilled in a cast iron skillet if available

Conclusion

This West Virginia Grilled Trout with Lemon Ramp Butter recipe is as Appalachian as it gets—fresh-caught fish, wild ramps, and charcoal kissed perfection. With the Arteflame Grill, there’s no need for pots, pans or ovens. Just fire, steel, and pure flavor. It’s proof that amazing food doesn’t need to be complicated. Impress your guests, eat fresh, and grill like you mean it.