Alaska Cedar Plank Grilled Halibut on Arteflame

Introduction

Grilling halibut on a cedar plank infuses the fish with a delicate smokiness that pairs beautifully with its firm, flaky texture. Using the Arteflame grill ensures a perfect sear on the fish while locking in its natural juices. The flat griddle cooktop allows for even cooking without burning, creating a flavorful dish that's simple yet impressive. Follow this easy recipe to master plank grilling on your Arteflame and bring out the best flavors in Alaska halibut.

Ingredients

• 4 Alaska halibut fillets (6 oz each)
• 1 cedar plank (soaked in water for at least 2 hours)
• 2 tbsp unsalted butter, melted
• 2 cloves garlic, minced
• 1 tsp lemon zest
• 1 tbsp fresh lemon juice
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 tbsp fresh dill, chopped
• 1/2 tsp smoked paprika

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour vegetable oil onto three paper napkins and place them in the center of the grill.
2. Stack firewood over the soaked napkins and light them.
3. Allow the grill to heat for about 20 minutes until it reaches an ideal cooking temperature.

Step 2: Prepare the Halibut Fillets

1. Pat the Alaska halibut fillets dry with a paper towel.
2. In a small bowl, mix the melted butter, minced garlic, lemon zest, lemon juice, sea salt, black pepper, dill, and smoked paprika.
3. Brush the mixture evenly over both sides of each halibut fillet.

Step 3: Prepare the Cedar Plank

1. Remove the soaked cedar plank from the water and pat it dry.
2. Place the cedar plank on the flat griddle cooktop of the Arteflame grill for about 2 minutes until it starts to smoke slightly.
3. Turn the plank over so the heated side faces up.

Step 4: Grill the Halibut

1. Place the seasoned halibut fillets on the cedar plank.
2. Move the cedar plank towards a medium heat zone on the Arteflame grill.
3. Cover loosely with foil to help with heat circulation.
4. Grill for about 10-12 minutes or until the internal temperature reaches 130°F.

Step 5: Rest and Serve

1. Remove the cedar plank with the halibut from the grill.
2. Allow the halibut to rest for 5 minutes as the internal temperature rises to 145°F.
3. Garnish with fresh dill and serve with lemon wedges.

Tips

• Always soak the cedar plank for at least 2 hours to prevent it from catching fire on the grill.
• Use a food thermometer to check the internal temperature for perfect doneness.
• Serve with grilled vegetables that cook on the outer edges of the Arteflame griddle for a complete meal.
• Remove the fish at 130°F since it will continue to cook as it rests.
• For an extra smoky flavor, use hardwood logs like oak or hickory.

Variations

1. Spicy Citrus: Add 1/2 tsp red pepper flakes and an extra tbsp of orange juice to the butter mixture.
2. Garlic Herb: Use 1 tbsp chopped basil and replace the smoked paprika with Italian seasoning.
3. Honey Mustard: Mix 1 tbsp honey and 1 tbsp Dijon mustard into the butter mixture for a sweet and tangy glaze.
4. Asian Fusion: Substitute lemon juice with soy sauce and add 1/2 tsp grated ginger.
5. Pesto Delight: Spread 1 tbsp of pesto over each fillet before grilling for an herby kick.

Conclusion

Grilling Alaska halibut on a cedar plank using the Arteflame grill produces a perfectly cooked, smoky, and flavorful fish. The combination of butter, garlic, lemon, and aromatic dill creates a mouthwatering dish perfect for any occasion. Follow these steps to grill halibut like a pro and impress your friends and family with a restaurant-quality meal.

Best Pairings

• Grilled asparagus with fresh parmesan
• Charred lemon-garlic Brussel sprouts
• Wood-fired sweet potatoes with brown sugar butter
• Fresh arugula salad with balsamic vinaigrette
• A crisp Chardonnay or a citrusy Sauvignon Blanc