Indiana Lake Perch Tacos on the Arteflame Grill

Introduction

Enjoy the taste of freshly grilled Indiana lake perch tacos, perfectly seared on the Arteflame grill for a crispy, flavorful bite. This recipe combines the smoky aroma of wood-fired grilling with a zesty slaw and creamy aioli, creating a dish that's both vibrant and satisfying.

Ingredients

• 1 lb fresh Indiana lake perch fillets
• 8 small corn tortillas
• 2 tbsp unsalted butter
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1 cup shredded cabbage
• 1/4 cup shredded carrots
• 2 tbsp lime juice
• 2 tbsp mayonnaise
• 1 tbsp sour cream
• 1 tsp hot sauce
• 1/4 tsp cumin
• Fresh cilantro for garnish
• 1 lime, cut into wedges

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour vegetable oil onto three paper napkins and place them in the grill.
2. Stack firewood over the oiled napkins and light the paper.
3. Let the fire burn for about 20 minutes until the grill reaches the ideal temperature.

Step 2: Grill the Perch

1. Melt the butter on the flat cooktop griddle of the Arteflame.
2. Season the lake perch fillets with smoked paprika, garlic powder, salt, and black pepper.
3. Place the fillets on the hot center grill grate for 1-2 minutes per side to sear.
4. Move the fillets to the outer griddle area to finish cooking until the internal temperature reaches 135°F.
5. Remove the fillets when they reach 120°F as they will continue cooking after removal.

Step 3: Prepare the Slaw and Aioli

1. Mix shredded cabbage, carrots, and lime juice in a bowl.
2. In a separate bowl, mix mayonnaise, sour cream, hot sauce, and cumin.
3. Stir the aioli until smooth and set aside.

Step 4: Warm the Tortillas

1. Place corn tortillas on the outer griddle and warm for about 30 seconds per side.

Step 5: Assemble the Tacos

1. Place grilled perch fillets onto the warm tortillas.
2. Top with slaw and drizzle with aioli.
3. Garnish with fresh cilantro and serve with lime wedges.

Tips

• For an extra crispy crust, brush the fillets with a bit of melted butter before searing.
• Use freshly squeezed lime juice to enhance the tangy flavor of the slaw.
• If the fish sticks to the griddle, let it cook a bit longer before flipping.

Variations

1. Spicy Perch Tacos: Add cayenne pepper to the seasoning and jalapeños to the slaw.
2. Garlic Butter Perch Tacos: Use a garlic-infused butter for grilling the fillets.
3. BBQ Perch Tacos: Glaze the fillets with a smoky BBQ sauce before grilling.
4. Cajun Perch Tacos: Substitute the seasoning with Cajun spice mix for a bold flavor.
5. Avocado Perch Tacos: Add fresh avocado slices or guacamole to the tacos.

Best Pairings

• A light, citrusy beer like a Mexican lager.
• A crisp, chilled white wine such as Sauvignon Blanc.
• Grilled corn on the cob drizzled with lime and butter.
• Fresh mango salsa for a fruity contrast.

Conclusion

Grilling Indiana lake perch on the Arteflame grill ensures a crispy, flavorful outcome. Paired with tangy slaw and creamy aioli, these tacos are a delicious way to enjoy fresh-caught fish.