Grilled Wisconsin Trout with Herb Butter

Introduction

Fresh Wisconsin trout meets golden herb-infused butter in this perfectly grilled recipe. By using the powerful Arteflame grill, we lock in the trout’s delicate flavor with a flawless sear on the center grate and bring it to tender perfection on the flat griddle. The result? A dish that is juicy, flavorful, and infused with buttery herbs throughout.

Ingredients

• 2 whole Wisconsin trout, cleaned and gutted
• 4 tablespoons unsalted butter, softened
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh chives, chopped
• Zest of 1 lemon
• 1 teaspoon lemon juice
• Salt and pepper to taste
• Lemon slices (for stuffing and garnish)
• Vegetable oil-soaked napkins (for lighting the grill)
• Firewood

Instructions

Step 1: Fire up the Arteflame grill

1. Pour vegetable oil on three paper napkins and place them in the center of the Arteflame grill.
2. Stack firewood on top of the soaked napkins.
3. Ignite the napkins to get the grill going. Wait about 20 minutes for the grill to reach searing temperature.

Step 2: Prepare the herb butter

1. In a bowl, combine softened butter, parsley, dill, chives, lemon zest, lemon juice, salt, and pepper.
2. Mix until smooth and well combined. Set aside.

Step 3: Prep the trout

1. Rinse trout inside and out; pat dry with a paper towel.
2. Season both the interior and exterior of the trout with salt and pepper.
3. Stuff the cavity of each trout with a few lemon slices and a dollop of herb butter.

Step 4: Sear on the center grate

1. Place the trout directly on the center grill grate.
2. Sear each side for 2-3 minutes to create a flavorful crust and seal in juices.

Step 5: Cook to doneness on the flat cooktop

1. Move the seared trout to the flat cooktop area closer to the edge where the temperature is slightly lower.
2. Continue cooking trout until internal temperature reaches about 130°F.
3. Remove from grill when internal temperature hits 130°F. Trout will continue cooking off-heat to finish at 145°F.
4. Add a final pat of herb butter on top while resting.

Tips

• Always remove fish from grill when it’s 15°F below target doneness so it finishes perfectly after resting.
• Use metal fish spatulas for easy handling and flipping on the grill.
• Control heat by moving trout between hotter and cooler zones on the Arteflame surface.
• Brush the cooktop with butter before placing trout for extra flavor and anti-stick benefits.
• Clean up is simple—just scrape the cooktop with a metal scraper after cooking.

Variations

1. Garlic-Herb Butter Trout: Add 2 minced garlic cloves to the herb butter for a deeper, savory profile.
2. Spicy Citrus Trout: Add 1/2 tsp red pepper flakes to the butter and use lime zest instead of lemon for a bold twist.
3. Smoked Paprika Butter Trout: Blend in 1 tsp of smoked paprika to the herb butter for a warm, smoky flavor.
4. Maple Herb Trout: Add 1 tsp of maple syrup to butter and season the fish lightly with crushed black pepper.
5. Mustard Dill Trout: Replace chives with tarragon and add a teaspoon of stone-ground mustard to the butter mix.

Best pairings

• Grilled asparagus with a squeeze of lemon cooked on the flat top
• Butter-seared baby potatoes with fresh herbs
• Charred lemon wedges
• Light, crisp white wine like Sauvignon Blanc or Pinot Grigio
• Rustic grilled sourdough bread with melted herb butter

Conclusion

There’s nothing quite like fresh Wisconsin trout kissed by a herb butter glaze, seared to perfection on the Arteflame grill. With its even heat zones and high-temp searing grate, the Arteflame delivers a trout dish that rivals any fine restaurant cuisine—right in your own backyard.