Rustic Oregon Campfire Grilled Trout

Introduction

There's something undeniably special about grilling freshly caught trout over an open flame in the great Oregon outdoors. This rustic campfire grilled trout recipe is ideal for the Arteflame grill, where trout wrapped in foil with herbs slow cooks to perfection on the versatile flat top, capturing the natural flavors of the fish while keeping it deliciously juicy. You'll experience not only flavor, but a method that uses heat zones and butter to create a balanced, smoky, herbal masterpiece.

Ingredients

• 2 whole trout (gutted and cleaned, about 1 lb each)
• 4 tbsp unsalted butter, softened
• 2 cloves garlic, minced
• 1 lemon, thinly sliced
• 4 sprigs fresh rosemary
• 4 sprigs fresh thyme
• Salt and freshly cracked black pepper
• Heavy-duty aluminum foil
• Vegetable oil (for lighting grill)
• 3 paper napkins (for lighting grill)
• Firewood (for fueling the grill)

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour vegetable oil on three paper napkins.
2. Place the oiled napkins in the center of the Arteflame grill basin.
3. Stack firewood over the napkins and light the paper.
4. Let the fire burn for about 20 minutes, until the flat top cooktop reaches optimal grilling temperature.

Step 2: Prepare the Trout

1. Rinse and pat dry each trout.
2. Season the inside and outside of each trout generously with salt and pepper.
3. Rub butter generously inside the cavity of the trout and on the outside skin.
4. Stuff each cavity with minced garlic, 2 lemon slices, 2 sprigs of rosemary, and 2 sprigs of thyme.

Step 3: Wrap the Trout

1. Place each trout on a large sheet of heavy-duty foil.
2. Fold the foil tightly around the fish, creating a sealed packet.
3. Double wrap if needed to prevent leaks or tears during cooking.

Step 4: Grill the Trout

1. Place the foil-wrapped trout on the Arteflame's flat griddle cooktop, positioning them closer to the center for more heat.
2. Grill for 7–10 minutes per side, flipping once, depending on the thickness of your trout.
3. The fish is done when it flakes easily with a fork and reaches an internal temperature of 130°F (remove it from the grill at 130°F; it will rise to 145°F as it rests).

Tips

• Always remove fish from the grill 15°F below the target doneness to prevent overcooking.
• Use the griddle's heat zones to slow-cook or keep warm other dishes simultaneously.
• Use butter instead of oil for a richer, more indulgent flavor.
• Foil should be tightly sealed to lock in the infused herbal steam.
• Let fish rest in the foil for 5 minutes after grilling to allow flavors to settle.

Variations

1. Smoky Chipotle Trout: Add chipotle peppers in adobo sauce and smoked paprika to the butter before stuffing the fish.
2. Citrus Dill Trout: Replace rosemary and thyme with fresh dill and thin slices of orange and grapefruit.
3. Asian-Inspired Trout: Use minced ginger, scallions, and tamari inside the fish instead of garlic and herbs.
4. Northwest Pinot Trout: Add a splash of Oregon Pinot Noir inside the cavity and use grilled grapes on the side.
5. Almond Crusted Trout: Coat the outer skin with crushed almonds mixed in butter before wrapping in foil.

Conclusion

This rustic Oregon-inspired grilled trout is a celebration of simplicity, technique, and flavor, made effortless on the Arteflame grill’s wide, high-heat surface. There’s no need for pans or ovens—just let nature and steel work together to create tender, herbaceous trout with minimal cleanup and maximum reward.

Best pairings

• Grilled asparagus with lemon zest on the perimeter of the Arteflame cooktop
• Roasted baby potatoes with rosemary and butter, grilled to golden brown perfection
• A crisp Oregon Pinot Gris or a dry rosé
• Fresh sourdough bread lightly toasted on the flat cooktop
• Charred corn with smoked paprika butter