Grilled Albanian Trout with Aromatic Herbs

Introduction

Grilled trout with Albanian spices is a flavorful and aromatic dish that captures the essence of Mediterranean cuisine. Using the Arteflame grill, we achieve a perfect sear on the center grill grate while locking in all the delicious juices. Then, we finish cooking the trout on the flat top cooktop for an even, crispy skin and a juicy, flaky interior. This method ensures a smoky, irresistible dish with minimal cleanup. Let’s dive into the best way to grill Albanian-style trout to perfection!

Ingredients

• 2 whole fresh trout, cleaned and gutted
• 2 tbsp unsalted butter, melted
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 tsp sweet paprika
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tbsp fresh parsley, chopped
• 2 cloves garlic, minced
• 1 lemon, sliced
• 1 tbsp vegetable oil (for lighting the grill)
• 3 paper napkins (for lighting the grill)

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: Prepare the Arteflame grill

1. Pour vegetable oil on three paper napkins and place them in the center of the Arteflame grill.
2. Stack firewood over the oil-soaked napkins.
3. Light the paper napkins and let the fire burn until the grill is ready for cooking, about 20 minutes.

Step 2: Season the trout

1. Pat the trout dry with a paper towel.
2. Brush the inside and outside with melted butter.
3. Season with salt, black pepper, paprika, oregano, thyme, and minced garlic.
4. Stuff the trout cavity with fresh parsley and lemon slices.

Step 3: Sear the trout

1. Place the trout on the center grill grate for a high-temperature sear.
2. Sear for about 2 minutes on each side to lock in the juices.

Step 4: Finish on the flat cooktop

1. Move the seared trout to the flat cooktop, positioning them closer to the outer edge where the heat is lower.
2. Cook for about 6-8 minutes per side until the skin is crisp and the internal temperature reaches 135°F.
3. Remove the trout from the grill when it reaches 120°F, as it will continue cooking off the heat.

Step 5: Serve

1. Let the trout rest for 5 minutes before serving.
2. Garnish with additional parsley and fresh lemon slices.

Tips

• For extra crispy skin, pat the trout dry before grilling.
• Use butter instead of olive oil for richer flavor.
• Adjust the cook time depending on the size of your trout.
• Move the trout between heat zones for optimal cooking control.

Variations

• Spicy Albanian Trout: Add 1 tsp red pepper flakes for extra heat.
• Herb-Infused Trout: Use rosemary and sage for a deeper herbal flavor.
• Garlic-Lemon Trout: Double the amount of garlic and add lemon zest for a citrusy kick.
• Smoky Paprika Trout: Use smoked paprika instead of regular for a deeper aroma.
• Nutty Trout: Stuff the cavity with crushed walnuts for a unique texture and flavor.

Conclusion

Cooking Albanian-style trout on the Arteflame grill ensures bold flavors, a perfect sear, and a juicy, tender texture. Using the combination of high-heat searing and slow finishing on the cooktop results in the perfect grilled trout every time. Enjoy this dish with your favorite sides and savor the depth of flavors that come from using natural fire grilling.

Best pairings

• Grilled vegetables such as zucchini, bell peppers, and eggplant.
• A fresh Mediterranean salad with tomatoes, cucumbers, and feta cheese.
• Grilled flatbread with olive oil and herbs.
• White wine such as Sauvignon Blanc or Pinot Grigio.