Grilled Alaska Pike Steaks with Lemon and Dill

Introduction

Grilled Alaska Pike Steaks are incredibly flavorful and juicy, thanks to the high heat sear on the Arteflame grill. Pike fillets are seasoned with fresh lemon and dill, then seared over an open flame for a crispy exterior while staying tender and flaky inside. Using the Arteflame grill’s unique cooking zones, you can achieve steakhouse-quality searing and perfect doneness without burning the fish. This recipe will guide you step by step to create the best grilled pike you’ve ever had.

Ingredients

• 4 Alaska pike fillets, about 1-inch thick
• 2 tbsp unsalted butter, melted
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tbsp fresh dill, chopped
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp garlic powder
• Lemon wedges, for serving

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins.
2. Place the soaked napkins inside the grill and stack firewood over them.
3. Light the paper and wait until the grill is fully heated, about 20 minutes.

Step 2: Prepare the pike fillets

1. Pat the Alaska pike fillets dry with a paper towel.
2. In a small bowl, mix the melted butter, lemon juice, lemon zest, chopped dill, sea salt, black pepper, and garlic powder.
3. Brush both sides of the fillets with the butter mixture.

Step 3: Sear the pike fillets

1. Place the fillets on the center grill grate, searing them for about 1-2 minutes per side at 1,000°F.
2. Once you have a golden-brown crust, move the fillets to the cooler outer flat cooktop.

Step 4: Finish cooking on the Arteflame flat cooktop

1. Allow the fish to cook on the flat cooktop until the internal temperature reaches 130°F.
2. Remove the fillets from the grill when they reach 115°F, as they will continue to cook while resting.

Step 5: Rest and serve

1. Let the fillets rest for 5 minutes.
2. Serve with lemon wedges and enjoy!

Tips

• Always start with a hot grill for the perfect sear.
• Use butter instead of oil for a richer flavor.
• Do not overcook the pike; it continues cooking even after removal from the grill.
• Experiment with different fresh herbs like parsley or thyme for added flavor.
• Pair with grilled vegetables on the Arteflame cooktop for a full meal.

Variations

• Spicy Cajun Pike: Add a Cajun spice rub to the fillets before grilling for a spicy kick.
• Garlic Herb Pike: Increase the garlic powder and add fresh rosemary and thyme.
• Parmesan Crusted Pike: Sprinkle freshly grated Parmesan over the fillets after searing.
• Honey Glazed Pike: Brush the fillets with a honey and Dijon mustard glaze.
• Smoky Paprika Pike: Use smoked paprika and cumin for a bold, smoky flavor.

Conclusion

Grilling Alaska pike steaks on the Arteflame grill brings out their natural flavors while keeping them perfectly juicy. The combination of high-heat searing and controlled cooktop finishing ensures a crispy crust and flaky interior. Whether you stick with the classic lemon and dill seasoning or try a flavorful variation, this recipe will give you restaurant-quality results every time.

Best pairings

• Grilled asparagus or zucchini cooked on the Arteflame flat cooktop
• Roasted baby potatoes with butter and herbs
• A fresh cucumber and tomato salad
• A crisp, chilled Sauvignon Blanc