Grilled Bacalhau Steaks (Portuguese Style) | Arteflame

Introduction

There is nothing quite like the aroma of garlic sizzling in golden olive oil to instantly transport you to the sun-drenched coast of Portugal. This Grilled Bacalhau is a feast for the senses, featuring succulent, flaky cod with a smoky char that only an open fire can provide. It evokes memories of long, lazy dinners where the food is passed around family-style, the conversation is loud, and the wine flows freely. The contrast between the crisp, charred skin and the tender, saline flesh is truly something special.

Why I Love This Dish

I adore this recipe because it transforms a humble preserved ingredient into a culinary showstopper with minimal fuss. The high heat of the Arteflame gives the cod a perfect sear, while the potatoes roast in the savory juices right alongside the fish. It is a rustic, communal meal that feels special enough for a celebration but simple enough for a weekend cookout.

Kitchen Wisdom

• Patience is key: Don’t rush the desalting process; changing the water frequently ensures the fish is palatable and not overpowering.
• Dry before you fry: Ensure your cod steaks are bone-dry using paper towels before they hit the grill to guarantee a crispy skin rather than a steamed texture.
• Don't skimp on oil: High-quality olive oil acts as the sauce here, so use the best Extra Virgin Olive Oil you have in your pantry.

Make It Your Own

If you cannot find traditional salt cod, thick steaks of fresh halibut or sea bass work beautifully; just remember to season them generously with sea salt before grilling to mimic the flavor profile. For the potatoes, feel free to swap standard fingerlings for Yukon Golds cut into wedges for a creamier interior.

Ingredients

Main Components

• 4 thick Bacalhau (salted cod) steaks, fully desalted
• 2 lbs small potatoes (new potatoes or fingerlings)
• 2 large white or yellow onions, thickly sliced
• 6 to 8 cloves of garlic, thinly sliced
• 1.5 cups extra virgin olive oil (high quality is essential)
• Fresh parsley or cilantro, roughly chopped
• 1/2 cup black olives (preferably Kalamata or Portuguese cure)
• 1 teaspoon paprika (optional)
• Salt (for potatoes only) and freshly cracked black pepper

Instructions

Step 1: Desalting the Cod

1. This is the most critical step. Rinse the salt cod under cold running water to remove the surface salt. Place the fish in a large bowl of cold water. Refrigerate for 24 to 48 hours, changing the water at least 3 to 4 times a day until the fish is rehydrated and the salt level is palatable.

Step 2: Preparing the Potatoes

1. Parboil the potatoes in salted water for about 10-15 minutes until they are just fork-tender but not falling apart. Drain them and gently press them with the back of a spoon to slightly "smash" or crack the skins without mashing them. This increases the surface area for crisping on the grill.

Step 3: Firing Up the Arteflame

1. Build a fire in the center of your Arteflame grill. Allow it to burn down until the center grate is searing hot and the flat steel cooktop has reached a medium-high roasting temperature. Oil the cooktop generously.

Step 4: Grilling the Vegetables

1. Place the smashed potatoes and onion slices on the flat cooktop. Drizzle with olive oil. Grill them, turning occasionally, until the potatoes are golden brown and crispy, and the onions are caramelized and soft. Move them to a cooler zone on the grill to keep warm.

Step 5: Grilling the Bacalhau

1. Pat the desalted cod steaks completely dry with paper towels (moisture prevents searing). Brush them with olive oil. Place the steaks directly on the hot center grill grate for a nice char, searing for about 2-3 minutes per side. Move them to the flat cooktop to finish cooking through if the steaks are very thick.

Step 6: Making the Garlic Oil

1. While the fish finishes, place a small cast-iron sauce pot on the flat cooktop. Add the remaining olive oil and the sliced garlic. Heat until the garlic sizzles and turns golden (do not burn). Stir in the paprika if using.

Step 7: Plating

1. Arrange the potatoes and onions on a large platter. Place the grilled bacalhau steaks on top. Generously pour the hot garlic-infused olive oil over everything. Garnish with black olives and fresh parsley or cilantro. Serve immediately.

Tips

The success of this dish hinges almost entirely on the desalting process. If you rush it, the fish will be inedibly salty; if you soak it too long, it may become bland. Taste a small piece of the raw fish before cooking to ensure the salinity is perfect. When grilling on the Arteflame, make sure your fish is bone-dry on the surface before it hits the grates to prevent sticking and ensure a beautiful crust. Additionally, do not be shy with the olive oil. In Portugal, olive oil is considered a sauce component for this dish, not just a cooking fat. Use the highest quality extra virgin olive oil you can find, as its flavor will be prominent. Finally, adding the garlic to the cold oil and heating them together allows the garlic flavor to infuse the oil deeply without burning the garlic chips too quickly.

Variations

While the classic garlic and oil version is a crowd-pleaser, Bacalhau is incredibly versatile. You can easily adapt this recipe to suit different palates or seasonal produce availability. Here are a few authentic and creative twists to try on your grill:

• Bacalhau com Broa: After grilling, top the fish with a mixture of crumbling cornbread, garlic, and herbs, then let it toast on the flat top.
• Spicy Piri-Piri: Infuse the olive oil with crushed Piri-Piri peppers or red chili flakes for a fiery kick that cuts through the richness.
• Vegetable Medley: Add red bell peppers and broccoli rabe to the grill alongside the potatoes for a more colorful and nutritious variation.
• Herb Infusion: Add a sprig of fresh rosemary or thyme to the olive oil while it heats for a more aromatic, earthy profile.
• Acidic Note: Finish the dish with a splash of vinegar or a squeeze of fresh lemon juice to balance the fatty richness of the oil.

Best pairings

To complement the rich, salty, and savory profile of Grilled Bacalhau, you need beverages and sides that offer balance. For wine, a classic Portuguese Vinho Verde is an exceptional choice; its high acidity and slight effervescence cut through the olive oil and cleanse the palate. Alternatively, a medium-bodied red from the Dão or Douro regions pairs beautifully with the charred elements of the dish. If you prefer beer, a crisp, cold pilsner works wonders on a hot day.

For side dishes, the potatoes included in the recipe are substantial, but a fresh tomato and onion salad dressed with vinegar provides a necessary refreshing crunch. Sautéed turnip greens (grelos) or spinach with garlic are also traditional accompaniments that add color and earthy bitterness to round out the meal. Don't forget plenty of crusty bread to sop up the delicious garlic oil left on the plate.

Conclusion

Mastering Portuguese Grilled Bacalhau on your Arteflame grill is a rewarding culinary journey that connects you to centuries of tradition. It is a dish that demands patience during the prep but rewards you with an explosion of flavors and textures that few other seafood dishes can match. The combination of the smoky char from the grill, the creamy interior of the fish, and the rich, garlic-laden olive oil creates a symphony of taste that is both comforting and sophisticated.

Whether you are hosting a summer dinner party or looking for a special weekend meal for your family, this recipe is sure to become a favorite. Gather your friends, pour the wine, and enjoy the authentic taste of Portugal right in your own backyard. Once you’ve tried bacalhau this way, you’ll understand why it is cherished as the "faithful friend" of Portuguese cuisine.