Perfect Grilled Fish on the Arteflame Grill: Recipe + Top 10 Tips
Grilling fish on the Arteflame grill creates a beautifully seared, smoky flavor with a delicate, flaky texture. Whether you’re using a sturdy fish like salmon or a more tender variety like snapper, this recipe and expert tips will help you achieve perfect results every time.
Ingredients:
- 4 fish fillets (salmon, snapper, or halibut)
- 2 tablespoons melted butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon fresh thyme or rosemary (optional)
- Salt and freshly ground black pepper, to taste
- Lemon wedges, for serving
- Fresh parsley, for garnish
Instructions:
1. Fire Up the Arteflame Grill
Soak three paper napkins in vegetable oil and place them in the center of the Arteflame grill. Stack firewood on top and light the grill. Let it heat for 20 minutes until the center grate is ready for high heat and the outer cooktop reaches a moderate temperature.
2. Prep the Fish
In a small bowl, combine the melted butter, olive oil, garlic, lemon juice, and herbs. Brush the fish fillets generously with the mixture and season with salt and black pepper on both sides.
3. Sear the Fish on the Center Grate
Place the fish fillets skin-side down on the center grate to get a quick sear. Grill for about 2-3 minutes, allowing the fish to develop a golden, crisp skin.
4. Move to the Flat Cooktop to Finish
Carefully slide the fish to the flat cooktop, where the heat is more moderate, and continue cooking until the internal temperature reaches 145°F, or until the fish flakes easily with a fork. This should take about 3-5 minutes, depending on the thickness of the fillets.
5. Serve
Remove the fish from the grill, garnish with fresh parsley, and serve with lemon wedges for a fresh, zesty finish.
Top 10 Tips for Grilling Fish:
1. Choose the Right Fish
Hearty fish like salmon, halibut, or swordfish hold up better on the grill, while more delicate options like tilapia or snapper can be grilled with extra care. Look for fish that are at least 1-inch thick for better results.
2. Keep the Skin On
Grilling fish with the skin on helps hold the fillets together and prevents them from sticking to the grill. It also crisps up nicely when seared on the Arteflame’s hot center grate.
3. Oil the Fish, Not the Grill
Brush the fish with oil or butter instead of the grill to prevent sticking. The fat helps the fish form a crispy crust while sealing in moisture.
4. Preheat the Grill
Make sure your Arteflame grill is fully preheated before adding the fish. A hot grill will help sear the fish quickly, locking in juices and preventing it from sticking.
5. Use the Searing Zone and Flat Cooktop
Start grilling fish on the center grate for a high-heat sear, then move it to the flat cooktop for even cooking at a lower temperature. This method ensures the outside is crisp while the inside stays tender.
6. Handle Fish Gently
Fish can be delicate, so avoid flipping it too much. Cook it skin-side down first to allow the skin to crisp, then flip once to cook the other side.
7. Watch the Cook Time
Fish cooks quickly, often in 6-8 minutes depending on thickness. Overcooked fish becomes dry, so keep an eye on it. Use a meat thermometer to ensure the fish reaches 145°F for safe consumption.
8. Use Foil for Delicate Fish
If you're grilling delicate fish like flounder or cod, place it on a sheet of foil on the flat cooktop to keep it from falling apart. You’ll still get the grill’s smoky flavor without the risk of breakage.
9. Don’t Over-Marinate
Avoid marinating fish for too long, as acidic ingredients like lemon juice can break down the fish’s structure, making it mushy. A quick 15-30 minute marinade is plenty.
10. Let the Fish Rest
After removing the fish from the grill, let it rest for 3-5 minutes to allow the juices to redistribute throughout the fillet, keeping it moist and flavorful.
Variations:
- Mediterranean Grilled Fish: Use olive oil, lemon, garlic, and a sprinkle of oregano for a bright Mediterranean flavor.
- Spicy Grilled Fish: Add cayenne pepper or red chili flakes to the butter mixture for a spicy kick.
- Herb-Crusted Fish: Mix fresh chopped herbs like parsley, thyme, and rosemary with breadcrumbs and press onto the fish before grilling for a crunchy topping.
- Asian Grilled Fish: Make a marinade with soy sauce, ginger, garlic, and a touch of honey for an umami-rich flavor.
- Citrus Grilled Fish: Marinate the fish in orange and lime juice with zest for a zesty, refreshing flavor that complements the smoky grill.
Best Pairings:
- Grilled asparagus or zucchini
- Grilled corn on the cob
- A light quinoa or couscous salad
- Roasted potatoes or sweet potatoes
- A crisp, citrusy white wine like Sauvignon Blanc
