Introduction
Delicate steelhead trout fillets infused with the rich flavors of smoky maple rub, grilled to perfection on the Arteflame. The high-heat sear locks in the juices, while the flat cooktop ensures an even finish. This technique gives you beautifully caramelized fillets with a crispy crust and tender, flaky interior. Ideal for outdoor cooking enthusiasts looking for a flavor-packed meal!
Ingredients
- 2 steelhead trout fillets, skin-on
- 2 tbsp maple syrup
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1/2 tsp sea salt
- 1 tbsp butter, melted
- 1/2 tsp cayenne pepper (optional for heat)
- Fresh lemon wedges for serving
Instructions
Step 1: Fire up the Arteflame grill
- Pour some vegetable oil on three paper napkins and place them inside the grill.
- Stack firewood over the oil-soaked napkins.
- Light the paper napkins and let the fire establish.
- Wait approximately 20 minutes until the grill reaches optimal temperature, with the center grate reaching 1,000°F.
Step 2: Prepare the rub
- In a small bowl, mix smoked paprika, garlic powder, onion powder, black pepper, sea salt, and cayenne pepper.
- Drizzle the fillets with maple syrup, ensuring even coverage.
- Sprinkle the spice rub over the fillets and gently press it into the flesh.
- Brush melted butter over the skin side for rich flavor and crispness.
Step 3: Sear the trout on the grill grate
- Place the fillets skin-side down on the center grill grate for 30-45 seconds to achieve a high-heat sear.
- Carefully flip and sear the flesh side for another 30 seconds.
Step 4: Finish cooking on the flat cooktop
- Move the seared trout to the flat griddle cooktop, positioning it closer to the center for higher heat.
- Cook for about 4-6 minutes, depending on thickness, until the internal temperature reaches 130°F.
- Remove the fillets when they are 15°F below the desired doneness (about 125°F internal temp), as they will continue cooking off the grill.
Step 5: Serve and enjoy
- Transfer trout fillets to a serving platter.
- Squeeze fresh lemon juice over the fillets.
- Serve immediately with complementary sides.
Tips
- Always preheat the Arteflame grill properly to ensure perfect searing.
- Use butter instead of oil for better flavor and crispiness.
- For extra smokiness, add a small wood chunk near the burning logs.
- Don't overflip the fillets; let the grill do the work.
- Let the trout rest for a couple of minutes before serving.
Variations
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Honey Dijon Trout: Swap maple syrup for honey and add Dijon mustard to the rub for a tangy twist.
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Cajun Spice Trout: Use a Cajun seasoning blend instead of smoked paprika for a bold, spicy kick.
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Lemon Herb Trout: Replace maple syrup with lemon juice and add chopped rosemary and thyme.
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Garlic Parmesan Trout: Add grated Parmesan and minced garlic to the rub for a savory, cheesy flavor.
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Asian Glazed Trout: Replace maple syrup with soy sauce and add ginger and sesame seeds for an umami-rich dish.
Best pairings
- Grilled asparagus with melted butter
- Roasted sweet potatoes
- Light, crisp white wine like Sauvignon Blanc
- Garden salad with a citrus vinaigrette
- Warm, crusty bread with garlic butter
Conclusion
Grilling steelhead trout on the Arteflame ensures a flavorful, juicy fish with a perfect crispy crust. The smoky maple rub enhances the natural flavors, creating a dish that’s simple yet impressively delicious. By mastering the searing and finishing process using the flat cooktop, you achieve restaurant-quality results every time. Give it a try and enjoy a true Canadian grilling experience!