Smoked Vermont Maple Trout on the Arteflame Grill

Introduction

There’s something incredibly special about grilling fresh Vermont trout on an open flame. When combined with a rich maple glaze and kissed with smoke from alder wood, the result is a beautifully smoky, sweet, and tender dish that captures the essence of outdoor grilling. Using the Arteflame Grill not only enhances the flavors but also transforms the entire experience into a work of culinary art. Let’s dive into how to make this unforgettable Smoked Vermont Maple Trout.

Ingredients

• 4 fresh Vermont trout fillets, skin-on
• 1/2 cup pure Vermont maple syrup
• 2 tbsp melted unsalted butter
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 clove garlic, finely minced
• 1/4 tsp smoked paprika
• Salt and freshly cracked black pepper, to taste
• Alder wood chunks or chips for smoke (optional but recommended)
• Chopped fresh parsley for garnish
• Lemon wedges for serving

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour vegetable oil on three paper napkins.
2. Place the soaked napkins in the center of the Arteflame grill.
3. Stack firewood over the napkins.
4. Light the napkins and allow the wood to fully ignite.
5. Wait 20 minutes for the grill to come to temperature. Add alder wood chunks for smoke right after ignition.

Step 2: Prepare the Maple Glaze

1. In a small bowl, whisk together maple syrup, melted butter, Dijon mustard, apple cider vinegar, minced garlic, smoked paprika, salt, and pepper.
2. Set glaze aside for basting.

Step 3: Sear the Trout Fillets

1. Once the grill grate at the center reaches 1,000°F, place the trout fillets skin-side down for a quick sear (about 1-2 minutes).
2. Use a flat spatula to gently flip each fillet and sear the flesh side just 30 seconds.
3. Immediately move the trout fillets to the flat griddle cooktop closer to the edge to continue cooking gently.

Step 4: Glaze & Slow Grill

1. Brush the tops of the trout fillets generously with the maple glaze.
2. Let the trout cook slow and low on the cooler zones of the flat cooktop for 6-8 minutes, basting with glaze occasionally.
3. Maintain a gentle sizzle—never let it reach smoking point. Add alder wood as needed to increase smoky aroma.

Step 5: Finish & Serve

1. Remove the trout from the grill when the internal temperature reaches 130°F (it will continue to rise to 145°F).
2. Let rest 5 minutes, then garnish with parsley and a squeeze of fresh lemon.

Tips

• Using butter instead of olive oil enhances the flavor dramatically when grilling trout.
• Maple syrup caramelizes beautifully on the cooktop without burning thanks to the design of the Arteflame.
• Don’t skip the quick sear on the center grate—it locks in those natural juices.
• Alder wood gives the trout a nuanced smoky aroma that pairs well with maple.
• Cook near the outer edge of the flat cooktop to maintain even, moderate temperatures for seafood.

Variations

1. Maple Bourbon Trout: Add 1 tbsp bourbon to the maple glaze for a richer, deeper flavor.
2. Citrus-Maple Trout: Mix in 1 tsp orange zest and 1 tsp lemon juice to the glaze for a bright, tangy kick.
3. Spicy Maple Trout: Add 1/4 tsp cayenne pepper and 1 tsp chili flakes to the glaze for heat.
4. Maple-Dijon Crusted Trout: Spread glaze, then top with crushed pecans mixed with panko breadcrumbs and press gently before grilling.
5. Herb Maple Trout: Incorporate 1 tsp each of fresh thyme and rosemary into the glaze for an herby twist.

Best pairings

• Side: Grilled asparagus or baby carrots on the Arteflame cooktop with a knob of butter and garlic.
• Drink: A crisp Vermont dry cider or a chilled glass of Sauvignon Blanc.
• Starch: Artisan grilled flatbreads or maple-butter glazed sweet potatoes.

Conclusion

This smoked Vermont maple trout recipe shows off everything the Arteflame Grill does best: bold heat, beautiful searing, and the ability to coax deep, mouthwatering flavor out of simple, fresh ingredients. Whether you're cooking for a family dinner or entertaining outdoors, you’ll be proud to bring this dish to the table. Remember—it's all about the fire, the flavor, and the Vermont maple magic.