New Mexico Pinon Crusted Trout on Arteflame

Introduction

Bring a taste of the Southwest to your backyard with this New Mexico-inspired pinon crusted trout recipe. The toasted flavor of local pine nuts blends perfectly with fresh trout fillets and sears beautifully on the Arteflame Grill. This dish not only delivers big on New Mexican flavors, but also looks stunning with its golden pinon crust. Utilizing the reverse sear method on the Arteflame creates perfectly cooked trout with crisp skin and juicy, flaky meat.

Ingredients

• 2 whole rainbow trout, cleaned and butterflied
• 1 cup raw New Mexico pinon nuts (pine nuts)
• 1/2 cup panko breadcrumbs
• 2 tablespoons melted butter (plus more for griddle)
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• Fresh lemon wedges (for serving)
• Fresh parsley, chopped (for garnish)

Instructions

Step 1: Fire Up the Arteflame Grill

1. Place three paper napkins in the center of the Arteflame grill bowl.
2. Pour a tablespoon of vegetable oil on each napkin.
3. Stack firewood neatly over the napkins.
4. Carefully light the napkins and let the fire develop. Your grill will be ready to cook in about 20 minutes.

Step 2: Prepare the Pinon Crust

1. Pulse the pinon nuts in a food processor until finely chopped (not a paste).
2. In a bowl, mix the chopped nuts with panko breadcrumbs, garlic powder, smoked paprika, salt and pepper.
3. Stir in 2 tablespoons of melted butter until combined. Set aside.

Step 3: Coat the Trout

1. Pat each trout dry and open it up, skin side down.
2. Generously press the pinon mixture onto the inner flesh of each trout.
3. Close each trout, sandwich-style, gently pressing to help the crust adhere.

Step 4: Sear the Trout

1. Place the stuffed trout onto the center grill grate directly over the flame (over 1,000°F) and sear for 1-2 minutes per side to lock in juices and crisp up the skin.

Step 5: Move to Griddle for Finishing

1. Slide the seared trout to the flat griddle cooktop, near the edge for medium heat.
2. Add a little butter under each trout and grill until the internal temperature reaches 130°F (remove at this temp, it will rise to 145°F while resting).

Step 6: Serve

1. Remove from the grill and rest for 5 minutes before serving.
2. Garnish with chopped parsley and fresh lemon wedges.

Tips

• If you can’t find New Mexico pinon nuts, substitute with Italian pine nuts and lightly toast them before grinding.
• Always remove fish from the grill when it’s 15°F below desired internal temperature.
• Sear over the center grate, finish over the griddle—this reverse sear method gives you steakhouse-level results.
• Add a little butter to the griddle under the trout for more flavor and a golden crust.
• Cook sides like veggies or corn right on the flat griddle at the same time.

Variations

1. Cilantro Lime Trout: Add chopped cilantro and lime zest to the crust mix for a zesty twist.
2. Smoky Chile Trout: Mix ground New Mexico red chile and cumin into the crust for extra depth.
3. Herb Crusted Trout: Use crushed rosemary, thyme, and sage instead of paprika and garlic powder.
4. Southwest Cheese Trout: Add 1/4 cup grated cotija cheese to the crust for a salty, savory layer.
5. Pepita Crusted Trout: Use ground roasted pumpkin seeds in place of pine nuts for a nutty alternative.

Best Pairings

• Grilled corn with lime butter
• Charred zucchini with cotija cheese
• Black bean and avocado salad
• Cold local lager or crisp white wine like Sauvignon Blanc
• Grilled peaches with honey and mint for dessert

Conclusion

This New Mexico pinon crusted trout is a celebration of local flavors and incredible grilling technique right on your Arteflame. The fish cooks to flaky perfection, the crust develops a golden crunch, and you’ll impress every guest with a dish that looks restaurant-worthy but is easy to cook right in your backyard.