Virginia Grilled Chesapeake Rockfish Recipe

Introduction

This Grilled Chesapeake Rockfish recipe is a delicious tribute to Virginia’s coastal flavors. Fresh local rockfish fillets are seasoned with Old Bay, seared on the Arteflame grill for a crave-worthy crust, then finished to perfection on the flat cooktop in a savory lemon-garlic butter sauce. Ideal for seafood lovers and grilling enthusiasts alike, this dish is packed with bold flavor and a beautiful golden finish thanks to the Arteflame's unique dual-zone cooking surface.

Ingredients

• 4 fresh Virginia rockfish fillets, skinless
• 1 tbsp Old Bay seasoning
• 4 tbsp unsalted butter
• 2 garlic cloves, minced
• 1 lemon, zested and juiced
• 1 tbsp chopped fresh parsley
• Salt and freshly cracked black pepper to taste
• Lemon wedges for garnish

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour vegetable oil on 3 paper napkins and place them in the center of the Arteflame grill.
2. Stack firewood on top of the soaked napkins.
3. Light the paper with a match or lighter.
4. Allow the fire to establish for about 20 minutes until the flat griddle and center grate heat up.

Step 2: Prepare the Rockfish

1. Pat the rockfish fillets dry with paper towels.
2. Season generously with Old Bay on both sides, along with a light sprinkle of salt and black pepper.

Step 3: Make the Lemon-Garlic Butter Sauce

1. On the Arteflame flat top (outer cooking ring), melt the butter in a pooled area near the hot zone.
2. Stir in minced garlic and cook until aromatic (about 1 minute).
3. Add lemon juice and zest, mix gently, and keep warm on a cooler zone of the cooktop.

Step 4: Grill the Rockfish

1. Sear the seasoned fillets skin-side down on the center grill grate (1,000°F) for 1–2 minutes to lock in juices.
2. Use a spatula to gently move the fillets to the Arteflame flat cooktop near the inner hot zone and continue cooking until internal temp reaches 130°F.

Step 5: Finish and Serve

1. Spoon the warm lemon-garlic butter sauce over the fillets while they finish cooking.
2. Remove the rockfish from the grill when the internal temperature hits 130°F (goal is 145°F due to carryover cooking).
3. Garnish with fresh parsley and serve with lemon wedges.

Tips

• Always sear fillets skin-side down first for a crispier result.
• Butter adds a richer flavor than olive oil and browns beautifully without burning on the Arteflame griddle.
• Monitor zones on your Arteflame – the area closer to the center is hotter for fast cooking; the outer ring is ideal for finishing and holding.
• Fish should flake easily and look opaque when done.
• Use an instant-read thermometer to avoid overcooked fish. Remove 15°F before desired final temp.

Variations

1. Spicy Cajun Rockfish: Swap Old Bay for Cajun seasoning and add a dash of hot sauce to your lemon butter for a fiery twist.
2. Herb Crusted Rockfish: Coat fillets in chopped dill, thyme, and parsley mixed with panko before grilling for a herbaceous crust.
3. Lime & Honey Glazed Rockfish: Replace lemon with lime and stir in 1 tbsp of honey into the butter sauce for a sweet-citrus balance.
4. Garlic Parmesan Rockfish: Mix garlic and grated parmesan into softened butter, then sear and cook as directed for a savory, cheesy crust.
5. Miso Glazed Rockfish: Marinate fillets in white miso, sake, and mirin for 30 mins before grilling for a deep umami flavor.

Best pairings

• Grilled corn with butter and chives (cook on flat top alongside fish)
• Roasted baby potatoes with rosemary (start on flat griddle early)
• Chilled Virginia white wine (like Viognier)
• Fresh garden salad with citrus vinaigrette
• Grilled asparagus with lemon zest

Conclusion

Grilling Chesapeake rockfish on the Arteflame grill captures the essence of Virginia’s coastal cuisine with perfect sear, juicy texture, and bold flavor. Its easy setup, minimal cleanup, and signature reverse-sear technique make this recipe ideal for seasoned grillers and beginners alike. Whether you're grilling for family or impressing guests, this dish never fails to deliver flavor and flair.