Grilled Hake with Lemon & Herbs (Welsh Style) | Arteflame

Introduction

There is a specific kind of magic that happens when fresh seafood hits a hot steel griddle. The scent of wood smoke mingles with the zesty aroma of lemon butter, promising a meal that feels like a seaside escape. This Grilled Welsh Hake is delicate yet robust, featuring a crispy, golden skin that gives way to impossibly tender, flaky white meat.

Why This Recipe Works

I adore this dish because it bridges the gap between elegance and ease. While hake is often overshadowed by cod, its softer texture absorbs the rich herb butter beautifully, creating a melt-in-your-mouth experience. Plus, cooking on the solid steel cooktop of the Arteflame eliminates the fear of fish falling through the grates, ensuring a restaurant-quality sear right in your backyard.

Kitchen Wisdom

• Pat it dry: Moisture is the enemy of a good sear. Use paper towels to ensure the skin is bone-dry before it hits the heat.
• Trust the release: If the fish sticks, it isn't ready. Wait a minute for the crust to form, and it will release naturally.
• Zone cooking: Sear in the center for high heat, then slide fillets to the cooler outer edge to finish gently.

Swaps and Subs

If you cannot find hake at your local fishmonger, sustainable cod or haddock are excellent alternatives. For a dairy-free version, swap the butter for a high-quality olive oil infused with the same fresh herbs and garlic.

Ingredients

• 4 fresh Welsh Hake fillets (skin-on preferred for grilling)
• 4 tbsp unsalted butter, softened
• 1 lemon (zested and juiced)
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh chives, snipped
• 2 cloves garlic, minced
• 2 tbsp olive oil (for coating the cooktop)
• Sea salt, to taste
• Freshly cracked black pepper, to taste
• Lemon wedges (for garnish)

Instructions

Step 1: Fire Up the Grill

1. Begin by lighting your Arteflame grill. Place three sheets of paper towel soaked in vegetable oil in the center, stack firewood over them, and light.
2. Allow the fire to burn down until you have a bed of hot coals and the steel cooktop reaches a high searing temperature.
3. The center of the cooktop will be the hottest, while the outer edges offer a gentler heat, perfect for finishing the fish without overcooking it.

Step 2: Prepare the Herb Butter

1. While the grill heats up, take a small mixing bowl and combine the softened butter, minced garlic, lemon zest, half of the lemon juice, parsley, dill, and chives.
2. Mash the ingredients together with a fork until they are thoroughly incorporated.
3. Season the butter mixture with a pinch of sea salt and black pepper. Set this aside to let the flavors meld.

Step 3: Prep the Hake

1. Pat the hake fillets dry with paper towels. Removing excess moisture is crucial for achieving a good sear rather than steaming the fish.
2. Rub the fish gently with a little olive oil to prevent sticking.
3. Season both sides of the fillets generously with sea salt and freshly cracked black pepper.

Step 4: Sear the Fish

1. Pour a small amount of olive oil onto the flat steel cooktop of the Arteflame. Spread it slightly with a spatula.
2. Place the hake fillets onto the hot surface, skin-side down. You should hear an immediate, satisfying sizzle.
3. Let the fish cook undisturbed for about 3 to 4 minutes. This allows the skin to crisp up perfectly.

Step 5: Finish and Serve

1. Carefully flip the fillets over. They should be golden and crisp on the skin side.
2. Spoon a dollop of the herb butter onto each fillet, allowing it to melt and baste the fish as it finishes cooking.
3. Cook for another 2 to 3 minutes until the fish is opaque and flakes easily with a fork.
4. Remove from the grill immediately and serve with fresh lemon wedges.

Tips

Grilling delicate white fish can sometimes be intimidating, but a few professional tricks ensure success every time. First, patience is your best friend when searing the skin. If you try to lift the fish and it feels stuck to the plancha, it is not ready yet—wait another minute, and it will release naturally once the crust has formed. Secondly, utilize the heat zones of your Arteflame. Start the sear closer to the center for high heat, then slide the fillets toward the cooler outer edge to finish cooking gently; this prevents the delicate protein from drying out. Always use room-temperature butter for your herb mixture; cold butter won't incorporate the herbs evenly. Finally, if you cannot find hake, sustainable cod or haddock are excellent substitutes, though hake is prized for its superior sweetness and softer texture. Always check the thickest part of the fillet to ensure it is cooked through but still moist.

Variations

While the classic lemon and herb combination is timeless, hake is a versatile canvas that welcomes a variety of flavor profiles. You can easily adapt this recipe to suit your mood or the season. Here are a few creative twists to keep your menu exciting:

• Spicy Kick: Add a teaspoon of red chili flakes or finely chopped fresh chili to the butter mixture for a gentle heat that cuts through the richness.
• Mediterranean Twist: Mix chopped capers and sun-dried tomatoes into the butter, and swap the dill for fresh basil or oregano.
• Citrus Burst: Substitute the lemon zest and juice with lime or blood orange for a sweeter, more floral citrus profile.
• Garlic Lover’s Dream: Roast the garlic on the grill beforehand and mash the sweet, caramelized cloves into the butter instead of using raw garlic.
• Smoky Paprika: Dust the fish fillets with smoked paprika before grilling to enhance the wood-fired flavor profile.

Best pairings

To create a balanced and memorable meal, pair your Grilled Welsh Hake with sides that complement its delicate texture without overpowering it. Since the fish is rich with butter and herbs, you want sides that offer acidity or crunch. Grilled asparagus spears, tossed in olive oil and charred lightly on the Arteflame alongside the fish, make for a classic and elegant accompaniment. New potatoes, parboiled and then smashed and crisped up on the grill griddle with a little rosemary, provide a hearty starch that soaks up the extra herb butter beautifully. For a lighter option, a crisp fennel and rocket salad with a vinaigrette dressing cuts through the buttery richness. Beverage-wise, a chilled glass of crisp white wine, such as a Sauvignon Blanc or an Albariño, mirrors the citrus notes in the dish, while a light wheat beer creates a refreshing contrast to the smoky char.

Conclusion

Grilled Welsh Hake with lemon and fresh herbs is more than just a recipe; it is a celebration of fresh ingredients and outdoor cooking. By using the Arteflame, you achieve a restaurant-quality sear and a smoky depth of flavor that a standard kitchen stove simply cannot replicate. This dish proves that fast food can be healthy, sophisticated, and incredibly satisfying. Whether you are a seasoned pitmaster or new to grilling fish, this recipe offers a foolproof way to impress your guests. The combination of crispy skin, tender meat, and aromatic butter is a timeless crowd-pleaser. Gather your friends, light the fire, and enjoy the simple pleasure of good food cooked over an open flame. It is a dining experience that nourishes both the body and the soul.