Spanish Grilled Whole Trout with Hazelnut Sauce

Introduction

Get ready for an incredible grilled Spanish trout with a crispy skin and tender, juicy meat, finished with a rich hazelnut sauce. The Arteflame grill sears the fish beautifully while locking in juices, making this a restaurant-quality dish you can make at home. This recipe brings out bold, smoky flavors and a nutty finish that pairs beautifully with fresh herbs and citrus. Perfect for any occasion, let's dive into the best method for grilling whole trout on the Arteflame.

Ingredients

• 2 whole trouts, cleaned and gutted
• 2 tbsp unsalted butter, melted
• 2 tbsp hazelnuts, finely chopped
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp sea salt
• ½ tsp black pepper
• Juice of 1 lemon
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme leaves
• 1 tbsp capers, rinsed
• 1 tbsp sherry vinegar
• 2 tbsp olive oil
• 1 small shallot, minced
• 1 tsp honey

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins.
2. Place them in the Arteflame grill and stack firewood on top.
3. Light the paper napkins and allow the fire to heat the grill for about 20 minutes until the center grill grate reaches 1,000°F and the flat top is evenly heated.

Step 2: Prepare the trout

1. Pat the trout dry with paper towels.
2. Rub the inside and outside with melted butter.
3. Season with sea salt, black pepper, and smoked paprika.
4. Stuff each trout with fresh parsley, thyme, and a few capers.

Step 3: Sear the trout

1. Place the trout on the center grill grate for 1-2 minutes per side to get a perfect sear.
2. Once seared, move the trout to the flat griddle cooktop, closer to the outer edge, to continue cooking until the internal temperature reaches 130°F.

Step 4: Prepare the hazelnut sauce

1. On the flat griddle, drizzle olive oil and add minced shallots and garlic. Sauté until fragrant.
2. Add chopped hazelnuts and toast them lightly.
3. Stir in sherry vinegar, honey, and additional melted butter.
4. Remove from heat and mix in freshly squeezed lemon juice.

Step 5: Serve and enjoy

1. Remove the trout from the grill when it reaches 130°F (it will keep cooking to 145°F).
2. Drizzle the hazelnut sauce over the trout.
3. Garnish with extra parsley and a wedge of lemon.
4. Serve immediately and enjoy!

Tips

• Always remove the trout from the grill 15°F below the desired internal temperature.
• For extra smoky flavors, use cherry or apple wood when grilling.
• Butter adds a rich flavor—never substitute with oil.

Variations

1. Garlic Herb Trout: Replace smoked paprika with extra garlic and rosemary for a savory, fragrant twist.
2. Spicy Spanish Trout: Add a pinch of red pepper flakes and a teaspoon of cayenne pepper for a fiery kick.
3. Citrus Infused Trout: Marinate the trout in orange and lime juice before grilling for a zesty, fresh taste.
4. Almond Butter Trout: Substitute hazelnuts with slivered almonds and add a touch of almond butter to the sauce.
5. Sherry Glazed Trout: Baste the trout with a sherry reduction while grilling for an intense, sweet-savory depth.

Conclusion

Grilling whole trout on the Arteflame brings out incredible flavors while keeping the meat juicy and tender. The perfect sear, combined with a rich hazelnut sauce, creates a Spanish-inspired dish you'll want to make again and again. Serve with grilled vegetables or a fresh salad, and enjoy the unbeatable taste of an open-fire grilled masterpiece.

Best Pairings

• Grilled asparagus with lemon and garlic
• Butter-seared potatoes
• Spanish-style saffron rice
• White wine, such as Albariño
• Fresh tomato and herb salad