Herb-Grilled Trout Recipe on Arteflame | New Hampshire Style

Introduction

Get ready for a rustic and flavorful outdoor feast with this Herb-Crusted Grilled Trout recipe. Featuring fresh local New Hampshire trout, herbs, and creamy butter, this dish is grilled entirely on the Arteflame grill for unmatched flavor and aroma. Using the Arteflame’s unique center grill grate that reaches over 1,000°F, we sear the trout to lock in juices and finish it to flaky perfection on the flat top griddle. With no lids, no pots, and virtually no cleanup, this recipe embraces the art of fire-cooked simplicity at its finest.

Ingredients

• 2 whole New Hampshire-caught trout, cleaned and gutted (about 1 lb each)
• 4 tbsp unsalted butter, softened
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh dill, chopped
• 1 tbsp lemon zest
• 1 garlic clove, minced
• Salt and freshly ground black pepper to taste
• 1 lemon, sliced for stuffing and garnish
• Optional: 2 sprigs rosemary or thyme for inside the cavity

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Fire up the Arteflame Grill

1. Soak three paper napkins with vegetable oil.
2. Place the soaked napkins inside the center of your Arteflame grill.
3. Stack firewood on top of the napkins and light them using a match.
4. Allow the fire to build and heat the flat cooktop and center grate for about 20 minutes until it's ready for searing (center grate reaches over 1,000°F).

Step 2: Prepare the Herb Butter

1. In a bowl, combine softened butter, parsley, thyme, dill, lemon zest, garlic, salt, and pepper.
2. Mix until well blended.

Step 3: Season and Stuff the Trout

1. Pat the trout dry with paper towels.
2. Apply a generous amount of the herb butter mixture inside the cavity and on the outside of the trout.
3. Insert lemon slices and optional herb sprigs inside the fish cavity.

Step 4: Sear the Trout on the Center Grill Grate

1. Place each trout directly on the center grill grate for 1½ - 2 minutes per side to sear at high heat. This locks in the juices.
2. Flip carefully using a large spatula or grill tongs.

Step 5: Finish Cooking on the Flat Top Cooktop

1. After searing, move the trout to the flat cooktop griddle (closer to the outer edge for lower heat).
2. Cook for another 8-10 minutes, flipping once, until the internal temperature reaches 130°F (for a final target of 145°F).
3. Remove from the grill and let rest for 5 minutes before serving. The residual heat will finish cooking the fish perfectly.

Tips

• Use butter for grilling instead of oil—it enhances flavor and contributes to a golden crust.
• Always sear protein first on the center grill grate to seal in moisture, then move to the flat top to gently finish cooking.
• Add lemon slices to the griddle beside the fish for grilled citrus aromatics.
• Clean up is a breeze—just scrape down the flat surface after cooking and you’re done.
• Always finish cooking your meat or fish when the internal temp is 10–15°F below the target—carryover heat will handle the rest.

Variations

1. Citrus-Chili Trout: Add orange zest and a pinch of chili flakes to the herb butter for a zesty kick.
2. Garlic-Parmesan Trout: Mix grated parmesan and roasted garlic into the butter for a rich, savory crust.
3. Smoky Maple Trout: Incorporate a touch of smoked paprika and New Hampshire maple syrup into the butter blend.
4. Asian Inspired Trout: Replace herbs with minced ginger, scallion, and soy sauce butter for an umami twist.
5. Wine-Herb Trout: Add a splash of white wine and fennel seed to the butter blend for aromatic depth.

Best pairings

• Grilled asparagus or zucchini slices cooked on the flat top beside the trout
• Charred lemon wedges for squeezing over the fish
• Crispy Arteflame-grilled garlic potatoes or sweet corn
• Chilled Sauvignon Blanc or a citrus-forward craft beer

Conclusion

With just a few ingredients and a beautifully hot Arteflame grill, you can turn local New Hampshire trout into a gourmet campfire favorite. The herb-butter combination sears in flavor while the unique blend of open-flame grilling and the Arteflame’s flat top cooktop delivers perfectly cooked fish every time—flaky inside, crisp outside.