Grilled Codfish Steaks with Herb Butter (Massachusetts Style) | Arteflame

Introduction

There is nothing quite like the scent of salty sea air mixing with the aroma of wood smoke. This recipe for Massachusetts Codfish Steaks captures that exact coastal magic, delivering a meal that feels both elegant and ruggedly comforting. When you slice into these steaks, the contrast is undeniable: a perfectly golden, seared crust gives way to a tender, snowy-white interior that practically melts on your tongue, all bathed in a luxurious herb butter.

Why This Recipe is a Keeper

I love this dish because it solves the biggest headache of grilling seafood: the fear of it falling apart. By using the Arteflame cooktop, you get the best of both worlds—the intense heat for a restaurant-quality sear and a solid surface that treats the delicate flakes gently. It’s a wood-fired experience that turns a simple dinner into a special occasion without the fuss.

Kitchen Wisdom for Perfect Fish

• Dry it off: Moisture is the enemy of a good crust. Pat the steaks thoroughly dry with paper towels before seasoning to ensure they sear rather than steam.
• Patience pays off: Resist the urge to move the fish too early. Let the Maillard reaction happen; the fish will naturally release from the steel when the crust is formed.
• Hot surface: Make sure your cooktop is sizzling hot before the fish lands on it. Test it with a drop of water—it should evaporate instantly.

Make It Your Own

If you don't have fresh tarragon on hand, dried tarragon works wonderfully (just use one-third of the amount). For a dairy-free option, swap the butter for a high-quality olive oil or vegan butter mixed with the herbs and lemon juice for a lighter finish.

Ingredients

For the Fish

• 4 fresh Codfish steaks (about 1 inch thick)
• 2 tbsp olive oil (or grapeseed oil for high heat)
• Sea salt, to taste
• Freshly ground black pepper, to taste
• Lemon wedges (for garnish)

For the Herb Butter

• 1/2 cup unsalted butter, softened
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp fresh tarragon, finely chopped (or 1 tsp dried)
• 1 tbsp fresh lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

Step 1: Fire Up the Arteflame

1. Start by building a fire in the center of your Arteflame grill. Use untreated hardwood or charcoal for the best flavor profile.
2. Allow the grill to heat up for about 20 minutes. You want the flat steel cooktop to be hot enough to sear the fish instantly upon contact.
3. Wipe the cooktop down with a lightly oiled cloth to clean it and create a non-stick surface.

Step 2: Prepare the Herb Butter

1. In a small mixing bowl, combine the softened butter, chopped parsley, tarragon, lemon juice, salt, and pepper.
2. Mash the ingredients together with a fork until they are thoroughly blended and the herbs are evenly distributed.
3. Set the butter aside at room temperature so it is ready to melt over the hot fish, or roll it into a log and chill if you prefer slices.

Step 3: Season the Cod

1. Pat the codfish steaks completely dry with paper towels. Removing surface moisture is crucial for getting a good sear rather than steaming the fish.
2. Brush both sides of the steaks generously with olive oil.
3. Season liberally with sea salt and freshly ground black pepper on all sides.

Step 4: Grill the Fish

1. Place a dab of butter or oil on the flat cooktop surface where you plan to cook the fish (medium-high heat zone is best).
2. Place the cod steaks onto the hot steel. You should hear an immediate sizzle.
3. Cook for approximately 4 to 5 minutes undisturbed. Do not try to move the fish too early, or it may stick.
4. Carefully flip the steaks using a metal spatula. Top each steak immediately with a generous dollop of the herb butter.
5. Grill for another 4 to 5 minutes, or until the fish is opaque and flakes easily with a fork.

Step 5: Rest and Serve

1. Remove the fish from the grill and let it rest for 2 minutes to allow the juices to redistribute.
2. Serve hot, garnished with fresh lemon wedges and any remaining herb butter from the bowl.

Tips

Grilling fish can be intimidating for many home cooks, but the Arteflame cooktop simplifies the process significantly. The key to preventing sticking is patience and heat management. Before placing your cod steaks down, ensure the cooktop is very hot; you can test this by sprinkling a few drops of water on the steel—if they sizzle and evaporate instantly, you are ready. Furthermore, resist the urge to flip the fish too soon. The protein needs time to form a crust (the Maillard reaction), which naturally releases it from the metal. If you feel resistance when sliding your spatula under the steak, give it another minute. Always aim for an internal temperature of 145°F. Since cod is a lean fish, overcooking it can result in a dry texture, so keep a close eye on the flakiness. Using room-temperature fish rather than straight from the fridge also helps it cook more evenly.

Variations

While the classic New England herb butter is a timeless pairing for cod, this white fish is essentially a blank canvas that absorbs flavors beautifully. You can easily adapt this recipe to suit different cultural palates or seasonal ingredients found in your pantry. If you are looking to add a little heat or a different savory profile, consider swapping out the herbs or the fat source. Experimenting with marinades or dry rubs can also completely change the character of the dish without altering the cooking method. Here are a few excellent variations to try on your grill:

• Cajun Style: Replace the herb butter with a spicy Cajun rub and finish with lime butter.
• Mediterranean: Add chopped kalamata olives, capers, and sun-dried tomatoes to the butter mixture.
• Asian Fusion: Glaze the fish with a soy-ginger reduction instead of butter and garnish with sesame seeds.
• Garlic Lover’s: Roast garlic cloves on the grill, mash them into the butter, and add chives.
• Citrus Explosion: Use orange and lime zest in the butter alongside the lemon juice for a brighter, fruitier profile.

Best pairings

To create a balanced meal that highlights the delicate flavor of the cod without overpowering it, select sides that offer textural contrast and complementary flavors. Since you already have the Arteflame heated up, it makes sense to utilize the cooktop for your vegetable sides. Grilled vegetables pick up a wonderful smokiness that pairs exceptionally well with the rich herb butter. Starchy sides are also a must to soak up the delicious juices released by the fish. When it comes to beverages, you want something with high acidity to cut through the richness of the butter. Here are some top-tier suggestions to round out your menu:

• Grilled Asparagus: The char adds a nice bitterness that balances the sweet fish.
• Smashed Potatoes: Par-boil potatoes and crisp them up on the flat top with rosemary.
• Corn on the Cob: Grilled in the husk for a sweet, rustic side.
• Beverage: A crisp Sauvignon Blanc or a dry cider matches the lemon and herbs perfectly.

Conclusion

Mastering these Massachusetts Codfish Steaks on the Arteflame grill is a rewarding experience that connects you to the elemental joys of wood-fired cooking. The combination of the smoky sear, the tender, flaky interior, and the melting herb butter creates a symphony of flavors that is both sophisticated and comfortingly rustic. This dish proves that you don't need complicated techniques to create a restaurant-quality meal; you simply need fresh ingredients and the right heat. We hope this recipe becomes a staple in your outdoor cooking rotation, bringing a taste of the New England coast to your backyard. Gather your friends, light the fire, and enjoy the incredible flavors of the sea.