Grilled Virginia Trout on Arteflame

Introduction

There’s nothing quite like the fresh, delicate flavor of whole Shenandoah Valley trout grilled over open flames. This recipe brings together the pristine taste of Virginia trout with lemon, herbs, and butter over the blazing heat of the Arteflame grill. Achieve that crispy skin, keep the interior moist and juicy, and make your next trout dish unforgettable—all without using a single pot or lid. Follow this method to cook your trout and sides all at once on the Arteflame’s scorching center grill grate and gentle flat top cooktop.

Ingredients

• 2 whole Virginia Shenandoah Valley trout, cleaned and scaled
• 4 tbsp unsalted butter, softened
• 1 lemon, sliced into thin rounds
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh dill, chopped
• Salt and freshly ground black pepper, to taste
• 1 clove garlic, minced
• Optional: sprigs of thyme and rosemary for garnish

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour a small amount of vegetable oil over three paper napkins.
2. Place the soaked napkins into the center of the Arteflame grill.
3. Stack seasoned firewood over the napkins.
4. Light the paper napkins and allow the wood to burn down for about 20 minutes until you have a nice even fire and glowing embers.

Step 2: Prepare the Trout

1. Mix the softened butter with garlic, parsley, dill, salt, and pepper.
2. Pat the inside and outside of the trout dry with a paper towel.
3. Carefully stuff each trout with a few lemon slices and a spoonful of the herb butter mixture.
4. Rub the remaining butter mixture on the exterior surface of each trout for maximum flavor and a crispy skin.

Step 3: Sear the Trout

1. Once the grill is hot (center grate reaches approximately 1,000°F), place the trout directly on the center grill grate for 1–2 minutes per side to achieve a hard sear and lock in juices.

Step 4: Finish on the Flat Cooktop

1. Move the seared trout to the flat top cooktop zone closer to the center for more heat or further out for a gentler cook.
2. Cook for 8–10 minutes, turning occasionally until the internal temperature reaches 130°F.
3. Remove the trout from the grill when internal temperature is 130°F as carryover heat will bring it up to the perfect 145°F.

Step 5: Serve and Garnish

1. Let the trout rest for 5 minutes.
2. Garnish with extra lemon slices and fresh herbs.
3. Serve hot off the grill with your favorite grilled sides.

Tips

• Use butter instead of oil to bring out more flavor in your trout and enhance the crispy skin.
• Grill any vegetable sides on the flat cooktop while the trout finishes cooking.
• Position food closer or further from the center to control cooking temperature using Arteflame’s natural heat zones.
• Always remember to remove meats at 15°F below your target doneness as they continue to cook off the heat.

Variations

1. Spicy Chipotle Trout: Add chipotle powder and fresh cilantro to the butter compound for a smoky kick.
2. Garlic Parmesan Trout: Mix minced garlic, grated parmesan, and Italian herbs into the butter for a savory twist.
3. Asian-Inspired Trout: Use a butter mix with ginger, garlic, lime zest, and a splash of soy sauce.
4. Citrus Thyme Trout: Swap lemon for orange and grapefruit slices and add thyme for a bright, herbal aroma.
5. Maple Mustard Glazed Trout: Whisk Dijon mustard and maple syrup into the butter and brush over trout while grilling.

Best Pairings

• Grilled asparagus and baby carrots on the flat cooktop
• Buttery roasted potatoes or herb-seasoned sweet potato rounds
• Grilled baguette slices brushed with garlic butter
• Fresh summer mixed greens with a lemon vinaigrette
• Chilled Sauvignon Blanc or a crisp Virginia lager

Conclusion

This grilled Virginia trout recipe on the Arteflame grill offers exceptional results every time—crispy skin, juicy inside, with herbaceous lemon butter flavor in every bite. Whether you stick to the original or try a flavorful variation, this method will impress both eyes and appetites.