Introduction

If you're looking for an incredibly flavorful, upscale fish recipe that's simple to master, give this Ohio Grilled Perch with Lemon Butter a try. We're grilling Lake Erie yellow perch directly on the Arteflame grill for that perfect sizzling sear, and finishing it with a bright, velvety lemon butter sauce. With the unique capabilities of the Arteflame—especially its ability to sear at 1,000F in the center and cook beautifully on the surrounding flat griddle—this dish comes out restaurant-ready every single time. It’s fast, fresh, and bursting with Ohio flavor.

Ingredients

• 1 lb Lake Erie yellow perch fillets, skinless
• 4 tbsp unsalted butter
• Juice of 1 lemon
• Zest of 1 lemon
• 1 tbsp fresh parsley, finely chopped
• Salt and pepper, to taste
• Lemon wedges, for serving

Instructions

Step 1: Fire up the Arteflame grill

1. Pour vegetable oil on three paper napkins.
2. Place napkins in the center of the Arteflame grill.
3. Stack firewood over the napkins.
4. Light the paper napkins and allow fire to build.
5. Let the grill heat up for about 20 minutes until the center grill grate reaches 1,000F and the flat cooktop is evenly hot.

Step 2: Prepare your lemon butter

1. On the flat griddle, add 2 tbsp butter near the center for higher heat.
2. Once melted, stir in lemon juice and zest, then add chopped parsley.
3. Warm gently, moving the sauce to a cooler part of the griddle if needed to avoid burning the butter.

Step 3: Season and sear the perch

1. Pat dry your perch fillets.
2. Season both sides with salt and pepper.
3. Place fillets skin-side down on the hotter inner section of the flat cooktop for a hard sear—about 1 to 2 minutes.
4. Gently flip and cook for another 1 to 2 minutes.
5. Move to the outer flat cooktop zone until the internal temp reaches 130F—it will rise to 145F off the grill.

Step 4: Add the lemon butter sauce

1. Spoon the warm lemon butter sauce over the perch directly on the griddle for the last 30 seconds of cooking.
2. Remove from grill and rest for 5 minutes before serving with lemon wedges.

Tips

• Make sure to monitor the temperature zones of your cooktop. Keep delicate fish on the mid to outer zones after searing to prevent overcooking.
• Use butter for a superior flavor—it naturally complements the perch and enhances the lemon in the sauce.
• Let the fish rest after cooking as it continues to cook internally and absorbs the lemon butter flavor.
• Sear skin-side down first for a nice crust and easier flipping.
• Clean your griddle while it's still warm—it’s fast and effortless with minimal cleanup.

Variations

1. Garlic Herb Perch: Add minced garlic and thyme to your butter sauce for an herby update.
2. Cajun-Style Perch: Season your fillets with Cajun spice before searing for a bold Southern flavor.
3. Perch with White Wine Lemon Sauce: Deglaze the griddle with a splash of white wine before mixing in the lemon and butter.
4. Spicy Citrus Perch: Add a pinch of red chili flakes and orange zest to the butter for a zesty kick.
5. Honey Butter Perch: Mix 1 tsp of honey with your lemon butter for a slightly sweet contrast to the tangy lemon.

Conclusion

Grilling Lake Erie yellow perch on the Arteflame delivers unbeatable flavor, sear, and texture. With the premium lemon butter sauce and high-heat flat top grilling, this Ohio-inspired dish is a crowd-pleaser every single time. Don’t forget, the secret is in the sear and the butter!

Best pairings

• Grilled asparagus or green beans cooked on the flat top
• Garlic roasted baby potatoes—start them first on the cooktop near the outer zone
• Chilled Ohio Riesling or dry white wine
• Toasted sourdough grilled until golden and buttery on the Arteflame
• Grilled peaches or pineapple for dessert to finish with a caramelized sweet note