Grilled Norwegian Pike with Horseradish Butter | Arteflame

Introduction

There is a primal elegance to cooking fresh catch over an open fire that transports you straight to the Nordic fjords. Imagine the sound of Pike skin crackling on the hot steel, the aroma of woodsmoke swirling in the air, and that first bite where the lean, flaky fish meets the rich, spicy kick of horseradish butter. This dish is perfect for a cool evening gathered around the grill, turning a humble freshwater catch into a restaurant-worthy feast that feels both rustic and refined.

Why This Recipe Works

I adore this recipe because it champions an underdog ingredient. Pike often gets a bad rap for being bony, but its firm texture is actually superior for high-heat grilling compared to more delicate fish. The Arteflame provides the perfect sear without drying it out, and the compound butter melts into a luscious sauce right on the plate, balancing the fish's leanness with creamy, zesty perfection.

Kitchen Wisdom

• Dry is Key: Always pat the fillets completely dry with paper towels before seasoning. Moisture creates steam, which prevents that beautiful golden crust from forming.
• Mind the Bones: Pike have "Y-bones." If you aren't comfortable removing them yourself, ask your fishmonger to debone the fillets for you.

Make It Your Own

If you can’t find Pike, Walleye or thick Cod fillets are excellent stand-ins. Not a fan of dill? Fresh chives or tarragon pair beautifully with the horseradish heat.

Ingredients

For the Fish

• 4 fresh Pike fillets (approx. 6 oz each), skin-on preferred
• 2 tablespoons olive oil or melted butter for brushing
• Sea salt, to taste
• Freshly ground black pepper, to taste
• Lemon wedges, for garnish

For the Horseradish Butter

• 1/2 cup (1 stick) unsalted butter, softened to room temperature
• 2-3 tablespoons freshly grated horseradish (adjust for heat preference)
• 1 teaspoon fresh lemon juice
• 1 tablespoon fresh dill, finely chopped
• 1/2 teaspoon flaky sea salt

Instructions

Step 1: Prepare the Horseradish Butter

1. In a small mixing bowl, combine the softened butter, freshly grated horseradish, lemon juice, and chopped dill.
2. Mash the ingredients together with a fork until they are thoroughly incorporated and the butter is fluffy.
3. Season with flaky sea salt. Taste and adjust the horseradish level if you prefer a stronger kick.
4. Roll the butter into a log using parchment paper or simply set it aside in a ramekin at room temperature so it is ready to melt over the hot fish.

Step 2: Fire Up the Arteflame

1. Build a medium-sized fire in the center of your Arteflame grill. Allow the wood to burn down until you have a bed of hot coals and the cooktop reaches searing temperature.
2. Aim for a temperature of roughly 400°F to 450°F on the flat cooktop. Because pike is a lean fish, you want a quick sear to lock in juices without drying it out.
3. Lightly oil the section of the cooktop where you plan to place the fish to ensure a non-stick surface.

Step 3: Prep and Season the Pike

1. Pat the pike fillets dry with paper towels. Removing excess moisture is crucial for getting a good sear rather than steaming the fish.
2. Brush both sides of the fillets with olive oil or melted butter.
3. Generously season the flesh side with sea salt and freshly ground black pepper.

Step 4: Grill the Fillets

1. Place the fillets onto the hot cooktop, skin-side down first. Press them down gently with a spatula for a few seconds to ensure even contact with the steel.
2. Let them cook undisturbed for about 3-4 minutes. You will see the edges turn opaque and the skin become crispy.
3. Carefully flip the fillets. Cook on the flesh side for another 2-3 minutes, or until the fish is opaque throughout and flakes easily with a fork.

Step 5: Plating and Serving

1. Remove the fillets from the grill and transfer them immediately to a serving platter.
2. While the fish is still piping hot, place a generous dollop of the horseradish butter on top of each fillet.
3. Allow the butter to melt, creating a rich sauce that coats the fish. Serve immediately with fresh lemon wedges.

Tips

Pike is renowned for its delicious flavor, but it is also infamous for its "Y-bones." If you are filleting the fish yourself, take extra care to remove these bones, or warn your guests to be mindful while eating. When grilling on the Arteflame, utilize the different heat zones. Start searing near the center where the heat is highest to crisp the skin, then move the fillets toward the outer edge of the cooktop to finish cooking gently. This prevents the delicate protein from becoming rubbery. Regarding the butter, using fresh horseradish root makes a world of difference compared to the jarred creamed variety; the fresh root provides a cleaner, sharper heat that cuts through the richness of the butter perfectly. If you cannot find fresh root, a high-quality jarred prepared horseradish (drained of vinegar) can work in a pinch.

Variations

While the classic Norwegian pairing of pike and horseradish is sublime, this recipe is versatile enough to handle several creative twists. You can easily adapt the compound butter or the seasoning on the fish to match different seasonal palates or dietary preferences. Here are a few ways to mix it up:

• Citrus-Caper Butter: Swap the horseradish for 1 tablespoon of drained capers and add extra lemon zest for a Mediterranean flair.
• Smoked Paprika & Garlic: Add a teaspoon of smoked paprika and roasted garlic to the butter for a bolder, earthier flavor profile.
• Herb Garden: Replace the dill with a mix of chives, parsley, and tarragon for a fresher, greener finish.
• Walleye Substitute: If you cannot source Pike, Walleye or Zander are excellent freshwater substitutes with similar textures.
• Spicy Cajun: Dust the fish with Cajun seasoning before grilling and serve with a plain lemon-butter to balance the heat.

Best pairings

To round out this Nordic-inspired meal, simplicity is key. You want sides that complement the richness of the butter and the smokiness of the fish without overpowering the delicate pike. Grilled root vegetables are a natural choice; consider slicing baby potatoes or carrots and roasting them directly on the Arteflame cooktop alongside the fish. A crisp, acidic element is also necessary to cut through the fat of the horseradish butter. A cucumber salad with a vinegar and dill dressing creates a refreshing contrast. For beverage pairings, a dry, crisp white wine is ideal. A Riesling or a Grüner Veltliner offers the high acidity and mineral notes required to stand up to the horseradish, while a light pilsner beer makes for a great casual alternative.

Conclusion

Grilling Norwegian Pike on the Arteflame is more than just cooking dinner; it is about mastering the elements of fire and flavor. The combination of the crispy skin, tender meat, and the bold, melting horseradish butter creates a harmony of textures and tastes that is hard to beat. It transforms a humble freshwater fish into a gourmet centerpiece suitable for any occasion. By following these simple steps and utilizing the unique searing capabilities of your grill, you unlock a depth of flavor that standard pan-frying simply cannot achieve. We hope this recipe inspires you to look at pike in a new light and encourages you to experiment with fresh, bold ingredients on your grill. Gather your friends, fire up the grill, and enjoy the authentic taste of the Nordic waters.