Swedish Butter-Basted Arctic Char on the Arteflame Grill

Introduction

There is something profoundly satisfying about the hiss of cold fish hitting a hot steel griddle, especially when cooking amidst the fresh air. Arctic Char, a staple of Swedish cuisine, sits beautifully between the delicate flake of trout and the rich fattiness of salmon. This recipe for Swedish Butter-Basted Arctic Char utilizes the Arteflame grill’s unique heat zones to create a culinary masterpiece that is rustic yet refined. By basting the fish in a pool of foaming butter and fresh herbs directly on the plancha, we achieve a texture that is impossibly crispy on the outside while remaining buttery soft on the inside. This method captures the essence of Swedish cooking—simple, high-quality ingredients elevated by technique. Whether you are hosting a summer dinner party or enjoying a quiet evening by the fire, this dish brings the flavors of the Nordic coast straight to your backyard.

Ingredients

The Fish & Marinade

• 4 Arctic Char fillets (approx. 6 oz each), skin-on
• 2 tbsp Olive oil (for coating)
• 1 tbsp Sea salt (flaky preferred)
• 1 tsp White pepper, freshly ground

The Basting Butter

• 1/2 cup Unsalted butter (1 stick), cubed
• 1 large bunch Fresh dill, roughly chopped
• 1 Lemon, sliced into rounds
• 2 cloves Garlic, smashed (optional)

Instructions

Step 1: Prepare the Fire

1. Start by building a medium-sized fire in the center of your Arteflame grill. You want to establish a solid coal bed to heat the cooktop efficiently.
2. Allow the steel cooktop to reach searing temperature. Aim for a surface temperature of roughly 400°F to 450°F.
3. Wipe the cooktop down with a light coating of vegetable oil to season it and prevent sticking.

Step 2: Prepare the Fish

1. Pat the Arctic Char fillets completely dry with paper towels. Moisture is the enemy of crispy skin.
2. Rub the fillets gently with olive oil.
3. Season both sides generously with sea salt and fresh ground white pepper.

Step 3: The Sear

1. Place a small amount of butter or oil on the plancha surface where the heat is medium-high (not directly next to the open flame, but close enough to sear).
2. Lay the fillets down, skin-side down. Press them gently with a spatula for 10 seconds to ensure the skin makes full contact with the steel and doesn't curl.
3. Let the fish cook undisturbed for about 3-4 minutes. You are looking for the skin to release naturally and become golden brown.

Step 4: Butter Basting

1. Once the skin is crispy and the flesh has turned opaque about two-thirds of the way up, add the cubed butter, lemon slices, and smashed garlic directly onto the cooktop surrounding the fish.
2. As the butter melts and begins to foam, throw the fresh dill into the butter pool.
3. Using a spoon, continuously scoop the hot, dill-infused foaming butter over the top of the fish. This technique cooks the top of the fish gently without needing to flip it, keeping the flesh tender.

Step 5: Finish and Serve

1. Baste for another 1-2 minutes until the fish is just cooked through. The internal temperature should reach 125°F for a perfect medium-rare to medium finish.
2. Remove the fillets from the grill carefully.
3. Pour the remaining browned butter and crispy herbs from the cooktop over the plated fish.

Tips

Cooking fish on a flat-top grill like the Arteflame requires a blend of patience and timing. One crucial tip is to ensure your fish is close to room temperature before grilling; cold fish straight from the fridge tends to seize up and cook unevenly. When checking for doneness, watch the sides of the fillet; as the protein coagulates, it will change color from translucent to opaque. You rarely need to flip the fish if you use the butter-basting method effectively, as the hot fat cooks the top side gently. However, if you prefer a sear on both sides, flip briefly for only 30 seconds at the very end. Finally, always use unsalted butter so you can control the salinity, especially since the fish was salted during prep.

Variations

Arctic Char is versatile, and this Swedish-style method can be adapted to suit various tastes or seasonal ingredients. Here are a few ways to mix it up using the same technique:

• Salmon or Trout Swap: If you cannot find Arctic Char, Steelhead Trout or Atlantic Salmon are the best alternatives as they share similar fat content and texture.
• Citrus Explosion: Add orange zest and a splash of grapefruit juice to the basting butter for a brighter, more citrus-forward profile.
• Herb Garden: Replace dill with fresh tarragon and chives for a French-inspired twist that pairs wonderfully with the butter.
• Spicy Kick: Add a pinch of crushed red pepper flakes or thinly sliced Fresno chilies to the butter for a subtle heat that cuts through the richness.
• Caper Butter: Throw in two tablespoons of drained capers when adding the butter to create a salty, briny finish reminiscent of Piccata.

Best Pairings

To round out this Nordic feast, simplicity is key. The richness of the butter-basted fish calls for sides that offer acidity or starchy comfort. Classic Swedish pairings would invariably include boiled new potatoes tossed with fresh dill and a light vinaigrette. A cucumber salad, thinly sliced and pickled in vinegar, sugar, and water (Pressgurka), provides a necessary crunch and acidic bite to cleanse the palate between bites of rich fish. For a vegetable side cooked right on the Arteflame, try grilled asparagus or charred leeks seasoned simply with lemon juice. Beverage-wise, a crisp, dry white wine like a Chablis or a Sauvignon Blanc compliments the herbal notes perfectly, while a light pilsner beer respects the casual nature of outdoor grilling.

Conclusion

Mastering this Swedish Butter-Basted Arctic Char recipe on your Arteflame grill is about more than just dinner; it is about embracing a style of cooking that respects the ingredients. The combination of the smoky sear from the carbon steel cooktop and the luxurious finish of the dill-infused butter creates a flavor profile that is hard to replicate in a standard kitchen. It is a dish that looks elegant but feels effortless, making you look like a seasoned chef in front of your guests. We hope this recipe inspires you to explore more seafood options on your grill, proving that robust outdoor cooking can handle delicate flavors with finesse. Gather your ingredients, light the fire, and enjoy the taste of Sweden in your own backyard.