Washington Grilled Rockfish Tacos on Arteflame

Introduction

These Bainbridge Island-inspired grilled rockfish tacos are everything you want in a coastal meal—fresh, flavorful, and sizzling right off the Arteflame grill. Using the incredible heat and versatility of the Arteflame, we’ll reverse sear the rockfish for juicy, tender fillets, while grilling the slaw and tortillas on the flat cooktop griddle. It’s a recipe that’s packed with Northwest flair and grilling perfection.

Ingredients

• 4 fresh rockfish fillets (about 6 oz each)
• 8 small corn tortillas
• 2 cups shredded green cabbage
• 1/2 cup shredded red cabbage
• 1/4 cup chopped cilantro
• 1/4 cup finely sliced red onion
• 1 jalapeño, thinly sliced
• Juice of 2 limes
• 2 tbsp mayonnaise
• 1 tsp honey
• Salt and pepper to taste
• 2 tbsp unsalted butter
• 1 avocado, sliced
• Optional: lime wedges and extra cilantro for garnish

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour a small amount of vegetable oil on three paper napkins and place them in the base of the Arteflame grill.
2. Stack dry firewood over the napkins and light the paper.
3. Let the fire burn for about 20 minutes until the griddle surface is hot and the center grill grate reads over 1,000°F.

Step 2: Make the Slaw

1. In a mixing bowl, combine green cabbage, red cabbage, red onion, cilantro, and jalapeño.
2. In a smaller bowl, mix lime juice, mayonnaise, honey, and salt and pepper to taste.
3. Pour dressing over slaw and toss until evenly coated. Set aside.

Step 3: Grill the Rockfish using Reverse Sear

1. Place rockfish fillets on the center grill grate to sear for 1–2 minutes per side to lock in juices.
2. Once seared, move fillets to the flat cooktop griddle, closer to the outer edge where the heat is lower.
3. Brush the fillets with melted butter, flip occasionally, and cook until internal temperature reaches 130°F (target is 145°F; remove early to prevent overcooking).

Step 4: Prepare the Tortillas

1. Warm tortillas directly on the cooktop griddle while fish finishes, about 30 seconds each side.

Step 5: Assemble the Tacos

1. Place pieces of grilled rockfish on each tortilla.
2. Top with slaw, avocado slices, and optional lime wedges and cilantro.

Tips

• Only butter is used on the cooktop—avoid oil as butter gives better flavor.
• Use a digital thermometer to track internal temperature precisely.
• Keep tortillas soft by warming on the cooler outer griddle edge.
• Prepare all toppings and slaw before starting grill to streamline the process.
• Let fish rest a few minutes before assembling to keep tacos from becoming soggy.

Variations

1. Spicy Chipotle Tacos: Add chipotle powder to the slaw dressing and top with chipotle mayo.
2. Tropical Pineapple Tacos: Add fresh grilled pineapple chunks to the slaw for a sweet twist.
3. Northwest Salmon Tacos: Substitute rockfish with grilled wild Washington salmon.
4. Crispy Baja-Style Tacos: Lightly bread the rockfish and pan-fry on the griddle for crisp texture.
5. Vegan Grilled Tacos: Replace rockfish with grilled oyster mushrooms and swap mayo for vegan dressing.

Best pairings

• Fresh lime margarita or crisp hard cider
• Grilled street corn with cotija cheese
• Side of black beans and cilantro-lime rice
• Blue corn tortilla chips with mango salsa
• Light Northwest pilsner or a dry white wine like Sauvignon Blanc

Conclusion

These Washington grilled rockfish tacos are a celebration of coastal flavors and open-fire grilling. With the power and precision of your Arteflame grill, every element—fish, slaw, and tortillas—is cooked to perfection in one place. Bring the essence of Bainbridge Island to your backyard and serve a taco meal that’s both vibrant and satisfying.