Montana Campfire Grilled Trout with Herbs

Introduction

Experience the flavors of the great outdoors with this Montana-inspired campfire grilled trout. This recipe brings together fresh trout and aromatic wild herbs, seared to perfection on the Arteflame grill. By locking in the juices at high heat and finishing it off to perfect doneness on the flat cooktop, this technique delivers a wonderfully tender and flavorful trout. Whether you're in your backyard or out camping, this method gives you a perfectly grilled fish with a satisfying, crispy skin.

Ingredients

• 2 whole fresh trout, cleaned and gutted
• 2 tbsp unsalted butter, melted
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh dill, chopped
• 2 cloves garlic, minced
• 1 lemon, sliced
• Salt and freshly ground black pepper, to taste
• 1 tbsp vegetable oil (for lighting the grill)

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. Pour some vegetable oil onto three paper napkins.
2. Place the oiled napkins in the center of the grill.
3. Stack firewood over the napkins and light the paper.
4. Wait about 20 minutes for the grill to reach optimal cooking temperature.

Step 2: Prepare the trout

1. Pat the trout dry with a paper towel.
2. Rub the inside and outside of the fish with melted butter.
3. Season with salt, black pepper, fresh thyme, rosemary, and dill.
4. Stuff the fish with lemon slices and minced garlic.

Step 3: Sear the trout on the grill

1. Place the trout on the center grill grate to sear at 1,000F.
2. Sear each side for 2 minutes until a crisp, golden crust forms.
3. Once seared, move the fish to the outer flat cooktop to finish cooking.

Step 4: Finish cooking on the flat cooktop

1. Continue grilling the trout on the flat cooktop for another 6-8 minutes, turning occasionally.
2. Cook until the internal temperature reaches 130F (remove at 115F as carryover heat will raise it).
3. Once done, remove from the grill and let rest for 5 minutes.

Tips

• Use fresh wild herbs for the best flavor.
• Always pat the fish dry to get a crispier skin.
• Let the fish rest before serving to keep it juicy.

Variations

1. Smoky Montana Trout: Add a sprinkle of smoked paprika and grill over hickory wood.
2. Citrus Herb Trout: Use orange slices instead of lemon for a sweeter citrus flavor.
3. Spicy Campfire Trout: Add crushed red pepper flakes and a pinch of cayenne.
4. Garlic Butter Trout: Mix melted butter with extra minced garlic for a richer, garlicky taste.
5. Montana Maple Trout: Brush with a maple syrup glaze before grilling for a touch of sweetness.

Best pairings

• Grilled asparagus or zucchini on the Arteflame griddle
• Buttery roasted potatoes
• A fresh citrus salad
• Chilled white wine, like Sauvignon Blanc
• Rustic sourdough bread

Conclusion

Grilling trout over an open fire brings out deep, smoky flavors while the Arteflame grill ensures an even cook with perfectly crispy skin. Whether it’s a backyard barbecue or an outdoor adventure, this method delivers a mouthwatering dish that's packed with flavor. Try it with different variations to discover your favorite way to enjoy this Montana campfire grilled trout!