Smoked Maine Cod Fillets with Lemon Herb Butter on the Arteflame Grill

There is something primal yet sophisticated about cooking seafood over a live wood fire. The contrast between the delicate, flaky texture of fresh Maine cod and the robust, aromatic intensity of wood smoke creates a culinary experience that is hard to replicate in a kitchen. However, grilling delicate white fish can often be intimidating, as it is notorious for sticking to grates or falling apart. This is where the Arteflame shines. By utilizing the solid steel cooktop, you can sear and smoke the fish simultaneously without losing a single morsel to the fire below. This recipe elevates humble Maine cod into a gourmet masterpiece, bathed in a rich garlic-lemon butter sauce that caramelizes beautifully on the hot griddle. It is a dish that captures the essence of the coast, bringing the brine of the ocean and the warmth of the hearth together in perfect harmony.

Ingredients

To recreate this coastal classic, you will need high-quality, fresh ingredients. The star of the show is the cod, so ensure you source the freshest fillets available. The sauce relies on the interaction between fat and acid to cut through the smokiness.

For the Fish

• 4 fresh Maine Cod fillets (approx. 6 oz each), skin-on or skinless
• 2 tablespoons olive oil (for coating)
• 1 teaspoon sea salt
• 1 teaspoon freshly cracked black pepper
• 1/2 teaspoon smoked paprika (optional, for extra color)

For the Lemon Herb Butter Sauce

• 1 stick (4 oz) unsalted butter
• 3 cloves garlic, minced
• 1 large lemon, juiced and zested
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• 1/2 teaspoon red pepper flakes (optional for heat)

Instructions

Cooking on the Arteflame requires timing and heat management. The goal is to get a golden crust on the fish while keeping the inside moist and tender.

Step 1: Prepare the Grill

1. Start a fire in the center of your Arteflame grill using hardwood logs. Birch, oak, or alder are excellent choices for seafood as they impart a mild, sweet smoke.
2. Allow the grill to burn down until the center cooktop reaches searing temperature (over 400°F) and the outer edges are cooler.
3. Clean the cooktop surface with a scraper and apply a thin layer of vegetable oil to season the steel.

Step 2: Season the Cod

1. Pat the cod fillets completely dry with paper towels. This is crucial; moisture is the enemy of a good sear.
2. Brush the fillets gently with olive oil on all sides.
3. Season generously with sea salt, cracked black pepper, and the optional smoked paprika. Let the fish sit at room temperature for 10 minutes while the grill heats up.

Step 3: Prepare the Sauce on the Grill

1. Place a heat-safe small cast-iron saucepan or skillet directly on a cooler section of the flat cooktop.
2. Add the butter and allow it to melt slowly.
3. Once melted, toss in the minced garlic and sauté until fragrant (about 1 minute), being careful not to burn it.
4. Stir in the lemon juice, lemon zest, red pepper flakes, chopped parsley, and dill. Move the saucepan to the coolest edge of the grill to keep warm without separating.

Step 4: Grill the Cod

1. Move the cod fillets to the medium-high heat zone of the cooktop. If you have skin-on fillets, place them skin-side down first.
2. Sear undisturbed for about 3-4 minutes. You will know it is ready to flip when the fish releases naturally from the steel surface.
3. Carefully flip the fillets using a thin metal fish spatula.
4. Spoon a generous amount of the warm lemon herb butter sauce over the fillets immediately after flipping.
5. Cook for another 2-3 minutes, or until the fish is opaque and flakes easily with a fork.

Step 5: Finish and Serve

1. Remove the fillets from the grill and plate immediately.
2. Pour the remaining butter sauce from the skillet over the fish.
3. Garnish with extra fresh herbs and a wedge of grilled lemon (place lemon halves cut-side down on the grill for 2 minutes).

Tips

Mastering white fish on a grill is all about confidence and patience. One of the biggest mistakes home cooks make is moving the fish too early. If you try to lift the fillet and it feels stuck to the plancha, it simply isn't ready; give it another minute, and the caramelized proteins will release naturally. Additionally, carry-over cooking is real. White fish continues to cook even after you pull it off the heat. Remove the cod when it is just barely opaque in the center to ensure it stays buttery and moist rather than drying out. If you are using skin-on cod, scoring the skin lightly with a sharp knife can prevent the fillet from curling up as the skin crisps.

Variations

While the lemon-herb combination is timeless, cod is a versatile canvas that accepts many flavor profiles. You can easily adapt this recipe to suit your palate or whatever ingredients you have on hand. Here are a few ways to switch it up:

• Mediterranean Style: Add capers, chopped Kalamata olives, and diced sun-dried tomatoes to the butter sauce for a salty, brine-forward twist.
• Cajun Kick: Replace the salt and pepper with a heavy dusting of blackened seasoning and add a dash of hot sauce to the melted butter.
• Asian Fusion: Swap the butter for sesame oil and soy sauce, and use ginger, scallions, and lime juice instead of garlic and lemon.
• Citrus Explosion: Use a mix of orange, lime, and grapefruit juice in the glaze for a sweeter, more complex citrus profile.
• Herb Garden: If you don't have dill, try using fresh tarragon or chives, which pair exceptionally well with buttery seafood.

Best pairings

To turn this smoked cod into a complete feast, you want sides that complement the richness of the butter without overpowering the delicate fish. Since you already have the grill running, utilize the cooktop space for your sides. Grilled asparagus spears tossed in olive oil and sea salt are a classic choice that adds a nice crunch. Sliced potatoes or fingerlings roasted directly on the flat top until crispy provide a hearty starch that soaks up the extra sauce. For a lighter option, a crisp arugula salad with a vinaigrette dressing cuts through the butter. Beverage-wise, a crisp, dry white wine like a Sauvignon Blanc or an unoaked Chardonnay mirrors the citrus notes, while a light Pilsner works well for beer lovers.

Conclusion

This Smoked Maine Cod recipe is more than just a meal; it is a celebration of outdoor cooking. The Arteflame grill allows you to achieve that elusive restaurant-quality sear while infusing the fish with a subtle, wood-fired aroma that an indoor stove simply cannot match. Whether you are hosting a summer dinner party or enjoying a quiet evening by the fire, this dish delivers high-impact flavor with minimal effort. The combination of flaky, smoky fish and the bright, zesty butter sauce is a crowd-pleaser that will have everyone asking for seconds. Gather your ingredients, light the fire, and enjoy the process of creating something truly special.