Introduction

Grilled Bacalhau Steaks take the beloved Portuguese salted cod to the next level. By searing the cod on the center grill grate of the Arteflame at 1,000°F, we lock in the juices and create a perfectly golden crust. Then, we finish the cod on the flat griddle cooktop for a tender texture. Accompanied by roasted potatoes and caramelized onions, this dish is rich in flavor and tradition. Fire up your Arteflame and let's get cooking!

Ingredients

• 4 Bacalhau (salted cod) steaks, pre-soaked and desalted
• 4 large potatoes, sliced into rounds
• 1 large onion, sliced
• 4 cloves garlic, minced
• 1/2 cup unsalted butter, melted
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• 1 lemon, sliced

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour vegetable oil on three paper napkins and place them inside the grill.
2. Stack firewood over the napkins.
3. Light the napkins to start the fire and wait about 20 minutes for the grill to heat up.

Step 2: Prepare the Potatoes and Onions

1. Place the sliced potatoes and onions on the flat griddle cooktop.
2. Drizzle with half of the melted butter and season with salt and pepper.
3. Cook them near the center for a crispy texture, then move them outward to keep warm.

Step 3: Sear the Bacalhau

1. Pat the Bacalhau steaks dry with paper towels.
2. Brush both sides with the rest of the melted butter.
3. Place the steaks on the center grill grate and sear for about 2 minutes per side until golden brown.

Step 4: Finish Cooking on the Flat Cooktop

1. Move the Bacalhau steaks to the flat griddle cooktop.
2. Cook for an additional 5–7 minutes until the internal temperature reaches 125°F.
3. Remove the cod from the grill when the internal temperature is 110°F, as it will continue to cook while resting.

Step 5: Serve and Enjoy

1. Plate the Bacalhau steaks with roasted potatoes and onions.
2. Garnish with fresh parsley and lemon slices.
3. Serve hot and enjoy!

Tips

• Always soak salted Bacalhau for at least 24 hours, changing the water every 6–8 hours, to remove excess salt.
• Use butter instead of oil for enhanced flavor and a golden crust.
• Move food around the Arteflame cooktop to manage heat and avoid overcooking.

Variations

• Garlic Butter Bacalhau: Add extra garlic and a splash of white wine for depth of flavor.
• Spicy Bacalhau: Sprinkle with red pepper flakes and smoked paprika for a kick.
• Lemon Herb Bacalhau: Use fresh thyme and basil along with lemon zest for a refreshing twist.
• Smoky Bacalhau: Smoke the Bacalhau with a piece of oak or cherry wood for a deep, smoky flavor.
• Mediterranean Bacalhau: Top with cherry tomatoes, olives, and capers for a Mediterranean flair.

Conclusion

Grilling Bacalhau on the Arteflame brings out rich flavors and textures that make this dish unforgettable. With the perfect sear, roasted potatoes, and caramelized onions, this is a meal steeped in Portuguese tradition. Enjoy the process and savor every bite!

Best Pairings

• Wine: A crisp Vinho Verde pairs wonderfully with this dish.
• Side Dish: Serve with a fresh arugula salad for a perfect contrast.
• Traditional Touch: Add grilled bread with a drizzle of olive oil for an authentic experience.