Finnish Arteflame-Grilled Haddock Fillets

Introduction

Cooking haddock on the Arteflame grill gives it a smoky, crisp finish while keeping the inside flaky and juicy. Using the reverse searing method ensures perfect doneness every time. This Finnish-style grilled haddock is a simple yet incredible dish that highlights the best of open-fire grilling.

Ingredients

• 4 fresh haddock fillets
• 4 tbsp unsalted butter, melted
• 1 tbsp sea salt
• 1 tsp freshly ground black pepper
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 lemon, sliced
• 2 tbsp fresh dill, chopped

Instructions

Step 1: Fire up the Arteflame grill

1. Pour vegetable oil on three paper napkins.
2. Place the oil-soaked napkins inside the grill.
3. Stack firewood over the napkins.
4. Light the napkins and let the fire burn for about 20 minutes until the grill is ready.

Step 2: Prepare the haddock fillets

1. Pat fillets dry using a paper towel.
2. Brush melted butter generously on both sides of the fillets.
3. Season evenly with salt, black pepper, smoked paprika, and garlic powder.

Step 3: Sear on the center grill grate

1. Place the haddock fillets on the center grill grate at 1,000°F.
2. Let them sear for about 1 minute per side for a crisp exterior.

Step 4: Transfer to the flat cooktop

1. Move the fillets to the flat top cooktop to finish cooking at a gentle, even heat.
2. Grill until the internal temperature reaches 130°F (remove at 115°F as they will continue cooking).

Step 5: Garnish and serve

1. Serve with fresh lemon slices and chopped dill.
2. Rest for 5 minutes before serving to allow the juices to redistribute.

Tips

• Always use butter for a richer flavor.
• Use the outer edge of the cooktop for slow grilling if necessary.
• Let the fillets rest after removing them from the grill.

Variations

• Herb-Crusted Haddock: Add a mix of chopped parsley, thyme, and rosemary to the seasoning.
• Spicy Finnish Haddock: Sprinkle crushed red pepper flakes and cayenne for heat.
• Garlic Butter Haddock: Increase the garlic powder and add minced garlic to the butter.
• Mustard-Glazed Haddock: Brush fillets with Dijon mustard before grilling.
• Lemon-Pepper Haddock: Use extra lemon zest and black pepper for a refreshing taste.

Best pairings

• Grilled asparagus with butter
• Sautéed mushrooms on the flat cooktop
• Roasted herbed potatoes
• Crisp white wine like Sauvignon Blanc

Conclusion

Cooking haddock on the Arteflame grill gives it a smoky, crisp finish while keeping the inside flaky and juicy. Using the reverse searing method ensures perfect doneness every time. This Finnish-style grilled haddock is a simple yet incredible dish that highlights the best of open-fire grilling.