Finnish Grilled Pike Perch with Dill Sauce

Introduction

Savor a true Finnish classic with this grilled pike perch, cooked to perfection on the Arteflame grill. The delicate, flaky white fish gets a gorgeous sear on the center grill grate before finishing on the flat cooktop griddle. Topped with a rich, buttery dill sauce, this dish is simple yet packed with fresh flavors. The Arteflame grill ensures an even sear without burning, and its different heat zones let you control the cooking process effortlessly. Get ready to impress with perfectly grilled fish that locks in its natural juices and flavors.

Ingredients

• 2 pike perch fillets (about 6-8 oz each)
• 2 tbsp unsalted butter, melted
• 1 tbsp fresh dill, chopped
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/2 tsp lemon zest
• Juice of 1/2 lemon
• 1/4 cup heavy cream
• 1 garlic clove, minced
• 1 tsp Dijon mustard

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them at the bottom of the Arteflame grill.
2. Stack firewood over the soaked napkins.
3. Light the napkins and allow the firewood to catch. In about 20 minutes, the grill will be ready for cooking.

Step 2: Season the Pike Perch

1. Pat the pike perch fillets dry with a paper towel.
2. Brush them with melted butter on both sides.
3. Season with salt, black pepper, and lemon zest.

Step 3: Sear the Fish

1. Place the fillets skin-side down on the center grill grate of the Arteflame grill.
2. Let them sear for 1-2 minutes to develop a slight crust.
3. Flip the fillets and sear the other side for 1-2 minutes.

Step 4: Finish on the Flat Griddle

1. Move the fish to the flat cooktop griddle, closer to the outer edge for a gentler heat.
2. Cook for another 3-4 minutes until the fish flakes easily with a fork and has an internal temperature of 130°F.
3. Remove from the grill when the fish reaches 115°F, as it will continue cooking off the heat.

Step 5: Prepare the Dill Sauce

1. On the flat cooktop griddle, melt 1 tbsp butter.
2. Add minced garlic and sauté for 30 seconds.
3. Stir in Dijon mustard, lemon juice, and heavy cream, mixing well.
4. Let simmer for 1-2 minutes until slightly thickened.
5. Stir in chopped dill and remove from heat.

Step 6: Serve

1. Plate the grilled pike perch and spoon the dill sauce over each fillet.
2. Garnish with additional fresh dill and serve immediately.

Tips

• Always oil the fish before grilling to prevent sticking.
• Use the edge of the flat cooktop for keeping food warm without overcooking.
• Control the heat zones by moving food to different areas of the grill as needed.

Variations

• Garlic Butter Pike Perch: Replace the dill sauce with a simple garlic butter sauce for extra richness.
• Smoky Paprika Pike Perch: Add smoked paprika to the seasoning mix for a deep, smoky flavor.
• Herb-Crusted Pike Perch: Coat the fish with finely chopped parsley, chives, and thyme before grilling.
• Citrus Pike Perch: Use orange and lime zest along with lemon for a citrusy twist.
• Spicy Pike Perch: Add a pinch of cayenne pepper and crushed red pepper flakes to the seasoning mix.

Conclusion

Grilling pike perch on the Arteflame grill gives it an unbeatable sear while keeping the flesh tender and juicy. The rich dill sauce complements the delicate taste of the fish perfectly. Using butter for cooking enhances the flavor even more. Try different variations to bring new experiences to this Finnish classic!

Best Pairings

• New potatoes with dill and butter
• Light cucumber and radish salad
• Finnish rye bread
• Chardonnay or Sauvignon Blanc
• Refreshing berry compote for dessert