Wyoming Open Fire Grilled Trout

Introduction

There’s something timeless and soul-satisfying about cooking fresh trout over an open fire, especially in the great outdoors of Wyoming. With the Arteflame Grill, we take this rustic classic to the next level. By grilling whole trout stuffed with fresh herbs in foil right on the flat steel cooktop, you preserve moisture, lock in bold flavors, and create a golden, even sear without charring the fish. Grilled low and slow after a center grate sear, this dish is smoky, buttery, and filled with clean, herbal notes—ready to impress even the most seasoned campers and grill enthusiasts.

Ingredients

• 2 whole rainbow trout (cleaned, gutted, and scaled)
• 4 tbsp unsalted butter, softened
• 2 cloves garlic, minced
• 1 lemon, sliced
• 1 bunch fresh dill
• 1 bunch flat-leaf parsley
• Salt and black pepper to taste
• Aluminum foil (enough to make tight pouches)
• Vegetable oil for igniting the grill
• 3 paper napkins
• Firewood

Instructions

Step 1: Fire up the Arteflame Grill

1. Soak 3 paper napkins in vegetable oil.
2. Place them in the center of your Arteflame Grill.
3. Stack firewood on top.
4. Light the paper napkins and allow the fire to build for about 20 minutes until the cooktop is hot and the center grill grate reaches over 1,000°F.

Step 2: Prepare the Trout

1. Rinse and pat dry both trout.
2. Season inside and out with salt and black pepper.
3. Fill each fish cavity with lemon slices, minced garlic, fresh dill, and parsley.
4. Place 2 tbsp of softened butter inside each fish, spreading it evenly among the herbs.

Step 3: Wrap and Grill

1. Wrap each trout tightly in foil to make sealed pouches that trap juices and steam.
2. Place foil-wrapped trout on the flat cooktop near the center but not directly on the hottest area.
3. Cook for 6-7 minutes per side, rotating for even cooking until internal temp reaches 130°F (remember to remove at 130°F so it carries over to 145°F).

Step 4: Sear (Optional for Crispy Skin)

1. If you like crisp skin, carefully remove the foil for the last minute and give trout a quick flash sear directly on the flat top near the hotter zone.

Step 5: Serve

1. Let fish rest for 5 minutes before serving.
2. Garnish with more fresh herbs and lemon wedges.

Tips

• Always preheat your Arteflame Grill to ensure the surface is hot before placing food on it.
• To avoid overcooking, use an instant-read thermometer and remove the trout at 130°F.
• The foil packets help retain moisture and prevent sticking to the grill.
• Using butter gives the fish a richer taste than olive oil and enhances browning.
• Cook sides like vegetables or potatoes directly on the cooler zones of the flat cooktop while the trout simmers—everything cooks together!

Variations

1. Garlic-Lime Trout: Swap out the lemon for lime and add a pinch of chili flakes for a zesty, spicy kick.
2. Maple-Smoked Trout: Mix 1 tbsp maple syrup with the butter and herbs for subtle sweetness and smokiness.
3. Italian Herb Trout: Use basil, oregano, and thyme instead of dill and parsley. Add sun-dried tomatoes to the stuffing too.
4. Asian-Inspired Trout: Replace butter with miso-butter, stuff with scallions, ginger, and sesame oil for an umami-packed version.
5. Cajun Trout: Add a Cajun spice rub to the inside of the fish and leave out the herbs to achieve a bold Southern heat.

Best pairings

• Grilled asparagus with lemon butter
• Wood-fired sweet potatoes with rosemary
• Crusty grilled bread with garlic butter grilled on the flat top
• Smoky grilled corn with cayenne-lime butter
• A crisp dry white wine such as Sauvignon Blanc or a chilled Wyoming craft beer

Conclusion

With the Arteflame Grill, whole grilled trout takes on a level of flavor that’s unmatched by other cooking methods. Whether you’re on the back porch in Wyoming or camping under the stars, this recipe will deliver beautifully cooked, juicy fish that’s infused with fresh herbs and kissed by open flame. The simplicity, flavor, and visual appeal make grilled trout a go-to favorite for fire cooking.