Wood-Fired Grilled Fish (Rhode Island Style) | Arteflame

Introduction

There is nothing quite like the sizzle of fresh seafood hitting hot steel, instantly releasing that briny, mouthwatering ocean aroma. This Rhode Island Style Grilled Fish is a true love letter to the coast, combining flaky white fish with a sauce that packs a serious punch. It is savory, spicy, and tangy all at once. The rich garlic butter emulsified with pickled hot cherry peppers creates a flavor profile that wakes up your palate immediately. It is the kind of vibrant, sensory meal that feels like a summer vacation on a plate, bringing the energy of a seaside clam shack right to your backyard.

Why This is a Backyard Favorite

I love this recipe because it transforms humble ingredients into a restaurant-quality feast with minimal fuss. The Arteflame grill is the real star here; the high heat gives the fish a delicate, golden crust, while the flat cooktop allows you to sauté the garlic and peppers right alongside the fillets. It is an interactive cooking experience that results in a sauce so good, you will want to mop up every drop with crusty bread.

Kitchen Wisdom

• Pat it Dry: Moisture creates steam, which prevents a good sear. Use paper towels to get the fish completely dry before seasoning with olive oil.
• Embrace the Brine: When making the sauce, do not just use the peppers. A splash of the pickled brine cuts through the rich butter and balances the dish perfectly.

Make It Your Own

If spicy foods are not your thing, swap the hot cherry peppers for sweet peppadews or mild banana peppers. You can also substitute the white fish for scallops or shrimp if that is what looks freshest at the market; the garlic butter sauce works with almost anything from the sea.

Ingredients

The Fish

• 4 fresh White Fish fillets (Cod, Haddock, or Striped Bass), approximately 6-8 oz each
• 2 tbsp Olive Oil (for coating the fish)
• Salt and freshly ground Black Pepper (to taste)

The Rhode Island Sauce

• 1 stick (½ cup) Unsalted Butter
• 4-6 cloves Garlic, thinly sliced or minced
• ½ cup Pickled Hot Cherry Peppers, sliced (include a splash of the brine)
• ¼ cup Dry White Wine (Pinot Grigio or Sauvignon Blanc)
• 1 Lemon, juiced (plus wedges for serving)
• ¼ cup fresh Parsley, chopped

Instructions

Step 1: Prepare the Arteflame Grill

1. Start your fire in the center of the Arteflame grill. You want to build a solid bed of coals to generate high, consistent heat.
2. Allow the flat steel cooktop to heat up. The area closest to the center will be your high-heat sear zone, while the outer edges will serve as a moderate zone perfect for melting butter without burning it.
3. Lightly oil the cooktop surface with a high-smoke point oil to ensure the fish does not stick.

Step 2: Season the Fish

1. Pat the fish fillets completely dry with paper towels. Removing surface moisture is crucial for getting a golden sear rather than steaming the fish.
2. Brush both sides of the fillets with olive oil.
3. Season generously with salt and black pepper. Let the fish sit for a few minutes while the grill reaches optimal temperature.

Step 3: Grill the Fish

1. Place the fish fillets directly onto the hot flat cooktop, slightly away from the direct center flame to avoid scorching.
2. Sear the fish undisturbed for about 3-4 minutes. You will know it is ready to flip when the flesh turns opaque and releases easily from the steel surface.
3. Flip carefully and cook for another 2-3 minutes, or until the internal temperature reaches 145°F and the fish flakes easily with a fork.
4. Once cooked, move the fish to the cooler outer edge of the grill to keep warm.

Step 4: Prepare the Sauce

1. On a clean section of the flat cooktop (medium heat zone), place a small cast-iron skillet or sauce pot. Alternatively, you can sauté directly on the flat top if you are careful with the liquid.
2. Add the butter and let it melt until it begins to foam.
3. Toss in the sliced garlic and sauté until fragrant and lightly golden, being careful not to burn it.
4. Add the sliced cherry peppers and a splash of their brine. Stir well to combine the flavors.
5. Pour in the white wine and lemon juice, letting the sauce simmer for 1-2 minutes to reduce slightly and emulsify.

Step 5: Assemble and Serve

1. Plate the grilled fish immediately.
2. Spoon the hot, spicy garlic butter sauce generously over the fillets, ensuring you get plenty of peppers on top of each piece.
3. Garnish with fresh chopped parsley and serve with extra lemon wedges on the side.

Tips

Mastering this Rhode Island Style Fish on the Arteflame requires a bit of heat management, but the results are worth it. First, ensure your fish is completely dry before hitting the grill; moisture is the enemy of a good sear. When working with white fish like cod or haddock, be gentle. These fillets are flaky and delicate, so use a wide, thin metal spatula for flipping. If you find the heat is too intense near the center, utilize the Arteflame’s heat zones by moving the food toward the outer edge. Regarding the sauce, the "Rhode Island" flavor profile relies heavily on the vinegar kick from the peppers. Do not skip adding a splash of the jarred brine into the butter; that acidity balances the fat and elevates the dish. If you are cooking directly on the flat top, create a "butter dam" with onion rings or vegetables to keep the sauce contained.

Variations

While the classic recipe uses white fish, the Rhode Island flavor profile is incredibly versatile and can be adapted to suit whatever catch you have on hand. The combination of garlic, butter, and peppers works with almost any seafood. Here are a few ways to switch things up without losing that authentic coastal soul:

• Rhode Island Calamari: Swap the fish for squid rings. Sauté them quickly on the high-heat zone and toss immediately with the sauce.
• Scallop Swap: Use large sea scallops instead of fish. Sear hard for a crust and top with the peppers.
• Spicy Shrimp: Grill jumbo shrimp and finish them by tossing them in a bowl with the hot sauce mixture.
• Milder Version: If the cherry peppers are too spicy, substitute them with mild banana peppers or sweet peppadews.
• Portuguese Twist: Add sliced chourico (Portuguese sausage) to the pan while melting the butter for a smoky, meaty depth.

Best pairings

To balance the heat and richness of the garlic butter and hot peppers, you need sides and drinks that offer refreshment and texture. The meal demands accompaniments that can stand up to the bold flavors without competing with them. Starchy sides are excellent for soaking up the excess delicious sauce, while crisp beverages help cleanse the palate between bites.

• Crispy Potatoes: Roasted or grilled fingerling potatoes are perfect for dipping into the spicy butter sauce.
• Grilled Corn: Sweet corn on the cob provides a nice sugar contrast to the spicy peppers.
• Arugula Salad: A simple peppery green salad with a lemon vinaigrette keeps the meal light.
• Pinot Grigio: A crisp, dry white wine mirrors the wine used in the sauce.
• Lager Beer: A cold, classic American lager (like Narragansett, for true authenticity) cuts through the spice beautifully.

Conclusion

This Rhode Island Style Grilled Fish recipe is more than just a dinner option; it is a celebration of East Coast flavor dynamics cooked with the rustic elegance of the Arteflame grill. The contrast between the flaky, mild fish and the aggressive, tangy heat of the peppers creates a bite that is exciting and deeply satisfying. By utilizing the unique zones of your grill, you achieve a restaurant-quality sear that a standard stovetop simply cannot replicate. Whether you are hosting a summer cookout or looking to spice up a weeknight meal, this dish is guaranteed to impress. Gather your ingredients, fire up the grill, and prepare to transport your taste buds straight to the shores of New England. It is simple, bold, and undeniably delicious.