Winter BBQ Norwegian Halibut with Nordic Spices

Introduction

Thick Norwegian halibut steaks, seasoned with warming Nordic spices, seared over 1,000°F on the center grill grate of the Arteflame, then finished to flaky perfection on the surrounding flat top cooktop. The Arteflame grill ensures a beautifully crisp crust while the inside remains tender and juicy.

Ingredients

• 4 thick Norwegian halibut steaks
• 2 tbsp unsalted butter
• 1 tbsp sea salt
• 1 tbsp crushed black pepper
• 1 tsp ground allspice
• 1 tsp ground cardamom
• 1/2 tsp smoked paprika
• 1/2 tsp ground white pepper
• Lemon wedges, for serving
• Fresh dill, for garnish

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour some vegetable oil on three paper napkins.
2. Place the soaked napkins in the center of the Arteflame grill.
3. Stack firewood on top of the napkins.
4. Light the napkins and let the firewood catch.
5. Wait about 20 minutes until the grill reaches optimal grilling temperature.

Step 2: Prepare the Halibut

1. Pat the halibut steaks dry with paper towels.
2. Mix sea salt, black pepper, allspice, cardamom, smoked paprika, and white pepper in a small bowl.
3. Rub the spice mixture generously over both sides of each halibut steak.

Step 3: Sear the Halibut on the Center Grill Grate

1. Place a pat of butter on the center grill grate.
2. Place each halibut steak onto the grate for about 30 seconds per side to develop a crust.

Step 4: Finish Cooking on the Flat Cooktop

1. Move the halibut steaks from the center grate to the flat cooktop.
2. Cook the halibut for 3-4 minutes per side, depending on thickness.
3. Use a thermometer to check internal temperature; remove from the grill when it reaches 125°F (as it will continue to cook to 140°F off the heat).

Step 5: Serve

1. Transfer the halibut to a serving plate.
2. Garnish with fresh dill and serve with lemon wedges.

Tips

• Always remove the halibut when the internal temperature is 15°F below your target temperature.
• Use butter instead of oil for a richer flavor.
• The center grill grate is perfect for searing, while the flat cooktop achieves a controlled, gentle cook.

Variations

1. Citrus Herb Halibut: Add orange zest and fresh thyme to the spice mix for a bright citrus twist.
2. Spicy Nordic Halibut: Add a pinch of cayenne pepper and mustard seeds to the spice mix for a kick.
3. Garlic Butter Halibut: Mix freshly minced garlic with melted butter and baste the halibut while it finishes cooking.
4. Maple-Glazed Halibut: Brush with a maple syrup and mustard glaze while grilling for a touch of sweetness.
5. Smoky Cedar Halibut: Introduce aromatic cedar planks under the fish for an added smoky depth.

Conclusion

Cooking Norwegian halibut on the Arteflame grill ensures a perfectly seared exterior and a juicy, flaky interior. The Nordic spice blend brings out the best of this delicate fish, making it a standout dish for winter barbecues.

Best Pairings

• Roasted winter vegetables grilled on the Arteflame flat cooktop
• Creamy mashed potatoes with butter
• Warm rye bread with herb-infused butter
• A crisp, dry white wine like Sauvignon Blanc