Grilled Connecticut River Trout with Lemon Herb Butter

Introduction

Fresh trout from the Connecticut River, perfectly grilled on the Arteflame grill and finished with a rich lemon herb butter sauce. Searing on the center grill grate locks in the juices, while cooking on the flat griddle cooktop ensures an even, flavorful finish. This method guarantees a golden, crispy exterior while keeping the fish moist and delicious. Let’s fire up the grill and get started!

Ingredients

• 2 fresh Connecticut River trout, cleaned
• 4 tbsp unsalted butter, melted
• 2 tbsp fresh lemon juice
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh dill, chopped
• 2 cloves garlic, minced
• Salt and black pepper to taste
• 1 lemon, sliced
• 1 tbsp vegetable oil (for grill ignition)
• 3 paper napkins
• Firewood

Instructions

Step 1: Prepare the Arteflame grill

1. Pour some vegetable oil onto three paper napkins.
2. Place the soaked napkins in the grill.
3. Stack firewood over the napkins and ignite the paper.
4. Allow the grill to preheat for about 20 minutes until the center grill grate reaches 1,000°F.

Step 2: Prepare the trout

1. Pat the trout dry with paper towels.
2. Season both the exterior and interior with salt and black pepper.
3. Mix melted butter, lemon juice, parsley, dill, and minced garlic in a bowl.
4. Brush the mixture generously over and inside the trout.

Step 3: Sear the trout on the center grill grate

1. Place the trout directly on the center grill grate for 1-2 minutes per side.
2. Sear until a crisp, golden crust forms.

Step 4: Finish cooking on the flat cooktop

1. Move the trout to the Arteflame flat griddle cooktop.
2. Cook for 6-8 minutes, flipping occasionally, until the internal temperature reaches 130°F.
3. Remove from the grill when the temperature reaches 115°F as it will continue to cook after removal.

Step 5: Serve and enjoy

1. Garnish the trout with lemon slices.
2. Drizzle any remaining lemon herb butter over the top.
3. Serve immediately and enjoy!

Tips

• Always preheat the Arteflame grill properly to ensure a perfect sear.
• Use a meat thermometer to check the trout’s internal temperature for the best results.
• Cooking on the Arteflame flat griddle prevents burning and enhances flavor.
• Rest the fish for a couple of minutes after grilling to redistribute the juices.
• Use high-quality, fresh trout for the best taste.

Variations

1. Garlic Butter Trout: Replace parsley and dill with extra garlic and a touch of thyme for a stronger garlic flavor.
2. Spicy Cajun Trout: Add Cajun seasoning to the butter for a smoky, spicy kick.
3. Asian-Inspired Trout: Mix melted butter with soy sauce, ginger, and scallions for an umami-packed flavor.
4. Smoky Paprika Trout: Use smoked paprika in the butter mixture for a deep, smoky taste.
5. Herb-Crusted Trout: Coat the trout in a mix of chopped fresh herbs and breadcrumbs before grilling for a crispy crust.

Conclusion

Grilling Connecticut River trout on the Arteflame guarantees a crispy, flavorful dish with a beautifully cooked interior. The combination of searing on the center grill grate and finishing on the flat griddle results in fish that is both tender and packed with flavor. Try out the variations and enjoy the superior taste of perfectly grilled trout!

Best pairings

• Grilled asparagus
• Roasted baby potatoes
• Charred corn on the cob
• Fresh garden salad with vinaigrette
• A crisp white wine like Sauvignon Blanc