Arkansas Ozark-Style Grilled Trout

Introduction

Fresh-caught Ozark trout, infused with herbs and lemon, grilled to perfection on the Arteflame grill. This recipe brings out the rich, smoky flavor of the fish while leaving the skin irresistibly crispy.

Ingredients

• 2 whole fresh-caught trout, gutted and cleaned
• 1 lemon, sliced
• 3 tablespoons unsalted butter, melted
• 2 cloves garlic, minced
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 teaspoon fresh thyme leaves
• 1 teaspoon fresh rosemary, chopped
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon smoked paprika
• 1 tablespoon capers (optional)
• Firewood for grilling

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour some vegetable oil onto three paper napkins.
2. Place the napkins in the grill and stack firewood over them.
3. Light the napkins and allow the fire to build up for about 20 minutes.

Step 2: Prepare the Trout

1. Rinse the trout under cold water and pat dry.
2. Rub the inside and outside of the fish with melted butter.
3. Season the fish with salt, pepper, smoked paprika, and garlic.
4. Stuff the cavity of the trout with lemon slices, thyme, rosemary, parsley, and capers if using.

Step 3: Sear the Trout

1. Place the trout on the center grill grate of the Arteflame.
2. Sear each side for 1-2 minutes at high heat (around 1,000F) to lock in the juices.

Step 4: Cook to Perfection

1. Move the seared trout to the flat griddle cooktop surrounding the center grate.
2. Cook the trout for another 6-8 minutes, flipping halfway through, until the internal temperature reaches 130F.
3. Remove the trout from the grill when it reaches 115F to allow for carryover cooking.

Step 5: Serve and Enjoy

1. Let the trout rest for 5 minutes.
2. Garnish with fresh parsley and a drizzle of butter.
3. Serve with grilled vegetables or a fresh salad.

Tips

• Always preheat the grill properly to ensure even cooking.
• Use firewood that burns clean for the best smoky flavor.
• Grill some asparagus or zucchini alongside for a complete meal.
• Butter enhances the trout’s flavor better than olive oil.
• Use a fish spatula to prevent breaking the skin while turning the trout.

Variations

• Garlic Butter Trout: Substitute regular butter with garlic-infused butter for extra richness.
• Spicy Cajun Trout: Add 1 teaspoon of Cajun seasoning for a Southern kick.
• Asian-Inspired Trout: Use soy sauce, ginger, and sesame seeds for a tasty twist.
• Herb-Crusted Trout: Coat the trout with a mix of crushed pistachios and herbs for added texture.
• Lemon Pepper Trout: Increase the black pepper and add extra lemon zest for a zesty touch.

Conclusion

Grilling trout on the Arteflame brings out the natural flavors of the fish while keeping it tender and juicy. Whether you prefer a traditional approach or one of the variations, this method guarantees a delicious meal every time.

Best Pairings

• Grilled asparagus and bell peppers
• Roasted sweet potatoes
• Fresh garden salad with citrus vinaigrette
• White wine such as Sauvignon Blanc or Chardonnay
• Crusty artisan bread with herb butter