Grilled Connecticut River Perch

Introduction

Enjoy the delicate and flavorful taste of fresh Connecticut River perch, grilled to perfection on the Arteflame grill. With a buttery sear and perfectly crispy edges, this simple yet elegant dish captures the essence of outdoor cooking. The unique design of the Arteflame grill ensures an even, golden-brown crust without burning, while locking in the perch’s natural juices for a mouthwatering bite every time.

Ingredients

• 4 fresh perch fillets
• 2 tablespoons unsalted butter, melted
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1 lemon, sliced
• Fresh parsley for garnish

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins.
2. Place the napkins in the center of the grill.
3. Stack firewood over the napkins and light them.
4. Allow 20 minutes for the grill to reach optimal cooking temperature.

Step 2: Prepare the seasoning

1. In a small bowl, mix together salt, black pepper, smoked paprika, and garlic powder.
2. Brush the melted butter evenly over both sides of the perch fillets.
3. Sprinkle the seasoning mix evenly over the fillets.

Step 3: Sear the perch fillets

1. Place the fillets on the center grill grate to sear for about 1 minute per side.
2. Flip the fillets once to ensure an even crust.

Step 4: Finish cooking on the flat cooktop

1. Move the fillets to the flat griddle cooktop surrounding the center grill grate.
2. Let them cook for another 2–3 minutes per side until the fillets reach an internal temperature of 130°F.
3. Remove from the grill when the internal temperature is 115°F, as they will continue cooking off the heat.

Step 5: Serve and enjoy

1. Plate the perch fillets with fresh lemon wedges.
2. Garnish with parsley and serve immediately.

Tips

• Use a meat thermometer to ensure the fillets reach the perfect internal temperature.
• Cooking fish on the flat cooktop ensures an evenly cooked and crispy exterior without burning.
• Butter enhances the flavor of the perch and adds a rich golden color.
• Always let the fillets rest for a couple of minutes to retain their juices.

Variations

1. Garlic Herb Perch: Add minced garlic and fresh thyme to the seasoning mix for a more aromatic flavor.
2. Spicy Cajun Perch: Replace smoked paprika with cayenne pepper and add a teaspoon of Cajun seasoning.
3. Lemon Dill Perch: Add fresh lemon zest and chopped dill to the butter before brushing it over the fillets.
4. Asian-Inspired Perch: Marinate the fillets in soy sauce, ginger, and sesame oil before grilling.
5. Parmesan-Crusted Perch: Sprinkle grated Parmesan on the fillets during the last minute of grilling for a crispy, cheesy crust.

Conclusion

Grilling Connecticut River perch on the Arteflame grill brings out its best flavors while ensuring a perfectly seared texture. Cooked gently in its own juices with a touch of butter, this recipe delivers incredible results every time. Whether you’re enjoying a simple solo meal or hosting a family gathering, this dish is sure to impress.

Best Pairings

• Grilled asparagus or roasted Brussels sprouts
• Buttery mashed potatoes or grilled sweet potatoes
• Chilled white wine, such as Sauvignon Blanc or Pinot Grigio
• A light, refreshing salad with a citrus vinaigrette