Kiawe Smoked Fish - Hawaiian Grilled Fish on Arteflame

Introduction

Experience the deep, smoky flavors of Hawaii with this Kiawe Smoked Fish recipe. By grilling fresh fish over native Kiawe wood on the Arteflame grill, you achieve an incredible depth of flavor and a perfect sear. This method locks in moisture and enhances every bite. Using the center grill grate for a high-heat sear at 1,000°F, then finishing it slowly on the flat cooktop, ensures a tender, juicy texture. This recipe is easy, delicious, and captures the essence of traditional Hawaiian grilling.

Ingredients

• 2 fresh fish fillets (such as Mahi Mahi or Ono)
• 2 tbsp unsalted butter
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 1 lemon, sliced
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, chopped
• Kiawe wood for smoking

Instructions

Step 1: Prepare the Arteflame grill

1. Pour some vegetable oil on three paper napkins and place them inside the grill.
2. Stack Kiawe firewood over the soaked napkins.
3. Light the napkins and allow the fire to heat up for about 20 minutes.

Step 2: Season the fish

1. Pat the fish fillets dry with a paper towel.
2. Sprinkle sea salt, black pepper, smoked paprika, and minced garlic evenly over the fillets.
3. Rub the seasonings into the flesh for maximum flavor.

Step 3: Preheat the grill cooktop

1. Spread a tablespoon of butter over the flat cooktop to prevent sticking.
2. Place the Kiawe wood closer to the fire to enhance the smoky flavor.

Step 4: Sear the fish

1. Place the fish fillets on the center grill grate at 1,000°F.
2. Sear each side for about 30-45 seconds to lock in the juices.

Step 5: Finish cooking on the flat cooktop

1. Move the seared fish fillets to the lower heat section of the flat cooktop.
2. Let them cook for an additional 3-5 minutes per side, until their internal temperature reaches 130°F (remove at 115°F as residual heat will finish cooking them).
3. Place sliced lemons on the griddle and grill them for extra caramelized flavor.

Step 6: Serve and garnish

1. Transfer the cooked fish onto a serving plate.
2. Top with grilled lemon slices and sprinkle with fresh parsley.

Tips

• Always remove fish from the grill when it’s about 15°F below the target temperature to allow for carryover cooking.
• Using butter instead of olive oil enhances the flavor of the fish.
• For an extra smoky taste, let the fish rest under a loosely tented foil sheet.
• Grill vegetables alongside the fish for a complete Hawaiian meal.
• Adjust cooking times based on the thickness of your fish.

Variations

1. Spicy Hawaiian: Add a pinch of cayenne pepper and a drizzle of honey for a sweet-spicy kick.
2. Garlic Herb: Replace smoked paprika with Italian herbs and add an extra garlic clove.
3. Tropical Citrus: Marinate the fish in a blend of pineapple juice, lime juice, and honey before grilling.
4. Miso Glazed: Coat the fillets with miso paste, soy sauce, and a touch of brown sugar before grilling.
5. Coconut Crusted: Coat the fillets in shredded coconut and grill until golden brown.

Best pairings

• Steamed white rice or coconut rice
• Grilled pineapple slices
• Hawaiian macaroni salad
• Grilled asparagus or zucchini
• A crisp white wine or a tropical fruit punch

Conclusion

Grilling fish over Kiawe wood on the Arteflame grill is the perfect way to enjoy the bold, smoky flavors of Hawaii. This method locks in moisture, enhances every bite, and gives the fish an incredible texture. Whether you're grilling for a family meal or a backyard cookout, this recipe delivers unbeatable flavor with minimal effort.