Grilled Rhode Island Smelt with Lemon & Herbs

Introduction

Smelt may be small, but when cooked right, they’re packed with delicious flavor. In this recipe, we grill fresh Rhode Island smelt over the open flame of the Arteflame grill to infuse them with smoky goodness. The center grill grate delivers the perfect sear, while the flat cooktop gently finishes the fish to flaky perfection without ever burning it. Brushed with butter and kissed with fresh herbs and lemon, this dish is light, flavorful, and made entirely on the grill—no pots or pans needed.

Ingredients

• 1 lb fresh Rhode Island smelt, cleaned
• 2 tbsp unsalted butter, melted
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh dill, chopped
• 1 garlic clove, minced
• 1 lemon, sliced thinly + more for serving
• Salt and freshly ground black pepper, to taste
• Vegetable oil (for lighting fire)
• 3 paper napkins
• Firewood

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour a small amount of vegetable oil onto 3 paper napkins.
2. Place the napkins at the center of the Arteflame grill.
3. Stack firewood above the oiled napkins.
4. Light the napkins and allow the fire to build up.
5. Let the grill heat for about 20 minutes until the center grate reaches high heat.

Step 2: Prepare Your Smelt

1. Rinse and pat dry the smelt.
2. In a bowl, mix melted butter, parsley, dill, garlic, salt, and pepper.
3. Brush both sides of the smelt generously with the herbed butter mixture.
4. Insert thin lemon slices into the cavities of the fish for added flavor.

Step 3: Grill the Smelt

1. Place the smelt over the center grill grate for a quick sear—about 30 seconds per side.
2. Once seared, move the smelt to the flat top griddle area closer to the center for medium-high heat.
3. Cook for 2–3 more minutes per side until the skin is crisp and the fish is flaky.

Step 4: Rest and Serve

1. Remove from the cooktop 1–2 minutes early to avoid overcooking as residual heat will continue cooking the fish.
2. Garnish with extra lemon wedges and fresh herbs.
3. Serve immediately while hot and crispy.

Tips

• Smelt cook quickly—keep an eye on them to avoid overcooking.
• Use the center grill grate only for a quick sear to lock in moisture.
• The flat cooktop allows for gentler, even cooking without flare-ups.
• Butter adds a rich taste and helps herbs adhere to the fish.
• Grill lemon slices for garnish; it brings out a smoky, natural sweetness.

Variations

1. Cajun Smelt: Swap herbs for Cajun seasoning and a sprinkle of smoked paprika for a bold, spicy twist.
2. Asian-Inspired Smelt: Use sesame oil, soy sauce, grated ginger, and green onions for an umami-packed fusion version.
3. Mediterranean Smelt: Replace dill and parsley with oregano and thyme, and add kalamata olives and cherry tomatoes.
4. Garlic Parmesan Smelt: Add grated Parmesan and an extra clove of garlic. Crisp them longer on the griddle for a golden-crusted finish.
5. Lemon-Pepper Smelt: Use lemon zest and freshly cracked pepper exclusively for a clean and citrusy profile.

Conclusion

Grilled Rhode Island smelt are a fast, flavorful, and elegant option for a summer dinner or upscale appetizer. With the unique searing power of the Arteflame grill and the gentle cooktop griddle, you get crispy skin, juicy interiors, and vibrant flavor in every bite. Plus, cleanup is virtually nonexistent. Enjoy the grilling process and savor every smoky, buttery bite—straight from grill to plate.

Best pairings

• Cold glass of Sauvignon Blanc or light Pinot Grigio
• Roasted corn and herb butter grilled on the Arteflame cooktop
• Lemon-herbed grilled asparagus
• Fresh arugula salad with lemon vinaigrette
• Crusty grilled bread with sea salt butter