Smoked Alaska Hooligan Trout on Arteflame Grill

Introduction

Experience the rich flavors of smoked Alaska hooligan trout, hot-smoked and grilled on the Arteflame grill for a deep, smoky essence. By using the reverse searing method, this recipe locks in juices and delivers a perfect texture. The flat griddle cooktop ensures that every bite is seared to perfection while maintaining the delicate flavor of the fish.

Ingredients

• 2 whole Alaska hooligan trout, gutted and cleaned
• 2 tbsp unsalted butter, melted
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 lemon, sliced
• Fresh dill for garnish
• Wood chunks for smoking

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins and place them in the center of the grill.
2. Stack firewood over the oiled napkins and light the paper.
3. Let the fire burn for about 20 minutes until the grill is hot and ready.

Step 2: Prepare the trout

1. Pat the hooligan trout dry with paper towels.
2. Brush the fish with melted butter.
3. Season with sea salt, black pepper, smoked paprika, garlic powder, and onion powder.
4. Stuff the trout with lemon slices and fresh dill.

Step 3: Start smoking the trout

1. Place wood chunks near the fire to start smoking.
2. Position the trout on the outer edge of the flat griddle cooktop, where heat is lower, so it absorbs the smoke.
3. Smoke for about 15 minutes, flipping once.

Step 4: Sear the trout

1. Move the trout closer to the center of the griddle to increase heat exposure.
2. Sear each side for 2-3 minutes until the skin is crisp and golden.
3. Check for an internal temperature of 130°F, then remove when it reaches 115°F.

Step 5: Rest and serve

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

Tips

• Use hardwood like alder or hickory for a richer smoky flavor.
• Keep an eye on the heat zones for better temperature control.
• Always rest the fish before serving to enhance juiciness.

Variations

1. Herb Butter Trout: Mix softened butter with fresh thyme, parsley, and chives before basting the fish.
2. Spicy Cajun Trout: Swap smoked paprika for Cajun seasoning and add red pepper flakes for heat.
3. Citrus Infused Trout: Stuff the trout with orange and lime slices for a vibrant twist.
4. Garlic Parmesan Trout: Add grated parmesan and minced garlic to the seasoning for a savory crust.
5. Asian-Inspired Trout: Marinate the trout in soy sauce, ginger, and sesame oil for an umami-packed taste.

Conclusion

Grilling smoked Alaska hooligan trout on the Arteflame grill brings out deep, smoky flavors while keeping the fish moist and tender. Enjoy the ease of cooking on the flat griddle cooktop and experiment with different seasonings to make this dish your own.

Best Pairings

• Grilled asparagus with butter and sea salt
• Charred lemon-garlic Brussels sprouts
• Warm potato salad with mustard dressing
• Crispy grilled sourdough bread
• Fresh cucumber-dill salad