Grilled Alaska Pacific Cod with Lemon Garlic Butter Recipe

There is something truly special about the way a high-quality white fish transforms over an open fire. Alaska Pacific Cod is a fantastic choice for grilling because of its firm texture and mild, slightly sweet flavor profile, which acts as the perfect canvas for bold ingredients. However, cooking flaky fish on traditional grates can be intimidating; this is where the Arteflame shines. The solid steel cooktop allows you to achieve a restaurant-quality sear without the fear of your delicate fillets falling apart or sticking to the grill grates.

This recipe focuses on simplicity and freshness, using a classic lemon garlic butter sauce that permeates the flaky layers of the cod. The combination of the smoky char from the grill and the bright, zesty citrus butter creates a dining experience that feels luxurious yet remains incredibly easy to prepare. Whether you are hosting a summer backyard party or looking for a healthy, high-protein weeknight meal, this grilled cod recipe delivers perfectly moist results every single time.

Ingredients

For the Fish

• 4 Alaska Pacific Cod fillets (approx. 6 oz each)
• 2 tbsp Extra virgin olive oil
• Sea salt, to taste
• Freshly cracked black pepper, to taste

For the Lemon Garlic Butter

• 4 tbsp Unsalted butter
• 3 cloves Garlic, minced
• 1 Lemon, juiced and zested
• 1 tbsp Fresh parsley, chopped fine
• 1/2 tsp Red pepper flakes (optional for heat)

Instructions

Step 1: Fire Up the Grill

1. Start your Arteflame grill by building a wood fire in the center. Allow it to burn down for about 20 minutes until the steel cooktop reaches an optimal cooking temperature.
2. Identify the heat zones: the area closest to the fire is for high-heat searing, while the outer edge is cooler for gentle cooking and warming.
3. Lightly oil the cooktop surface to ensure a non-stick cooking experience.

Step 2: Prepare the Cod

1. Pat the cod fillets completely dry with paper towels. Removing excess moisture is crucial for getting a good sear rather than steaming the fish.
2. Brush the fillets generously with olive oil on all sides.
3. Season liberally with sea salt and freshly cracked black pepper.

Step 3: Make the Garlic Butter

1. Place a small cast-iron saucepot or a heat-safe metal bowl directly on the flat cooktop surface.
2. Add the butter and allow it to melt completely.
3. Stir in the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
4. Remove from the direct heat zone (move to the outer edge), then stir in the lemon juice, lemon zest, and parsley. Keep warm.

Step 4: Grill the Fish

1. Place the cod fillets onto the medium-high heat zone of the flat cooktop.
2. Let the fish cook undisturbed for about 3-4 minutes. You will know it is ready to flip when it releases easily from the steel surface and has a golden-brown crust.
3. Carefully flip the fillets using a thin metal spatula.
4. Cook for another 2-3 minutes on the other side, or until the internal temperature reaches 145°F and the fish flakes easily with a fork.

Step 5: Finish and Serve

1. Just before removing the fish from the grill, spoon a generous amount of the lemon garlic butter over the fillets.
2. Transfer the cod to a serving platter and pour the remaining butter sauce over the top.
3. Garnish with extra parsley or lemon wedges if desired and serve immediately.

Tips

Grilling fish requires a delicate touch and a bit of know-how to ensure it remains moist and flavorful. First and foremost, temperature management on the Arteflame is key. Avoid placing the delicate white fish directly next to the blazing center fire, as the intense heat can scorch the outside before the inside cooks through. Instead, use the middle zone of the cooktop for a steady, medium-high heat that sears the exterior while gently cooking the interior. If the fish sticks when you try to flip it, it likely isn't ready; give it another thirty seconds, and the caramelized proteins will naturally release from the steel.

Another pro tip is to ensure your butter sauce doesn't separate. When melting the butter on the plancha, keep it moving and pull it to a cooler zone as soon as the garlic is fragrant. Adding the cold lemon juice to hot butter can sometimes cause sputtering, so whisking it in vigorously off the high heat helps create a creamy, emulsified consistency. Finally, always check for bones, even in fillets labeled "boneless," to ensure a pleasant dining experience for your guests.

Variations

While the classic lemon garlic butter combo is a crowd-pleaser, Alaska Pacific Cod is mild enough to adapt to a wide variety of flavor profiles. You can easily tweak this recipe to match the theme of your dinner or simply to use up ingredients you have in your pantry. Experimenting with different herbs and spices allows you to enjoy this healthy protein week after week without it ever feeling repetitive. Here are a few distinct variations to try on your grill:

• Cajun Style: Swap the salt and pepper for a blackened seasoning blend and finish with lime juice instead of lemon for a spicy, Southern twist.
• Mediterranean Herb: Add chopped fresh dill, oregano, and capers to the butter sauce, and serve with grilled olives.
• Asian Fusion: Replace the butter with sesame oil, and use soy sauce, ginger, and scallions instead of garlic and lemon.
• Smoky Chipotle: Mix a teaspoon of chipotle powder into the butter and top with a fresh cilantro-lime relish.
• Provencal: Cook the fish with sliced cherry tomatoes and basil right on the flat top alongside the fillets.

Best pairings

To create a well-rounded meal, pair your grilled cod with sides that complement its delicate texture and citrusy notes without overpowering them. Since you already have the Arteflame fired up, it makes sense to utilize the cooktop for your side dishes as well. Vegetables grill beautifully alongside the fish, picking up that same delicious wood-fired flavor. Aim for sides that add color and a bit of crunch to contrast with the soft, flaky fish.

• Grilled Asparagus: Toss with olive oil and grill on the flat top until charred and tender; the earthiness pairs perfectly with lemon.
• Smashed Potatoes: Par-boil small potatoes, then smash them and crisp them up on the grill surface with rosemary and salt.
• Charred Broccolini: The slightly bitter char of broccolini cuts through the richness of the garlic butter.
• Rice Pilaf: A light, fluffy rice dish with almonds or herbs soaks up the extra sauce beautifully.
• Wine Pairing: A crisp, dry white wine like a Sauvignon Blanc or an unoaked Chardonnay highlights the acidity of the lemon.

Conclusion

Mastering Grilled Alaska Pacific Cod on the Arteflame is a rewarding experience that combines the primal joy of outdoor cooking with the elegance of a fine seafood dinner. This recipe proves that you don't need complicated techniques or a long list of ingredients to create a meal that is both healthy and indulgent. The magic lies in the quality of the ingredients and the unique searing capability of the solid steel cooktop, which locks in moisture and flavor unlike any other grill.

Whether you stick to the classic lemon garlic butter version or venture into one of the spicy variations, this dish is sure to become a staple in your grilling repertoire. Gather your friends and family around the fire, enjoy the process of cooking together, and savor the incredible taste of sustainably sourced seafood cooked to perfection. Fire up the grill this weekend and see just how easy seafood can be.