Grilled Rhode Island Bluefish on Arteflame

Introduction

Bluefish is beloved in Rhode Island for its bold flavor and flaky texture. Grilled on the Arteflame with lemon, thyme, and smoked paprika, this local favorite becomes a beautifully charred and juicy dish, cooked to perfection using the reverse sear technique. From sear to finish, this recipe keeps things simple yet delicious—right on the flat top cooktop.

Ingredients

• 4 Rhode Island bluefish fillets (skin-on)
• 2 tablespoons unsalted butter, softened
• 1 teaspoon smoked paprika
• 1 teaspoon fresh thyme leaves
• Zest of 1 lemon
• Juice of 1/2 lemon
• Salt, to taste
• Freshly ground black 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 the oil-soaked napkins in the center fire pit of the Arteflame grill.
3. Stack dry firewood over the napkins.
4. Light the paper napkins and let the fire grow. The grill will be ready for cooking in about 20 minutes.

Step 2: Prep the bluefish

1. Pat the fillets dry with a paper towel.
2. In a small bowl, mix the butter, smoked paprika, thyme, lemon zest, lemon juice, salt, and black pepper until fully blended.
3. Gently rub this mixture over each bluefish fillet, making sure all sides are coated evenly.

Step 3: Sear on the center grate

1. Place the bluefish fillets skin-side down on the center grill grate.
2. Sear for about 60–90 seconds to lock in the juices, then carefully flip and sear the other side briefly.
3. Remove from the center grate and move to the flat cooktop griddle to continue cooking.

Step 4: Finish on the flat top cooktop

1. Transfer seared fillets to the flat griddle near the center for higher heat or move outward for slower cooking.
2. Cook until internal temperature reaches 130°F (remove at 130°F to finish at 145°F as it rests).
3. Butter baste occasionally while cooking for added richness and flavor.

Step 5: Serve

1. Remove the fish and let rest for 3–5 minutes before serving.
2. Serve with fresh lemon wedges and your favorite grilled veggies cooked alongside on the griddle.

Tips

• Always use a thermometer to monitor doneness.
• Don’t skip the resting period—this allows the juices to redistribute.
• Use real butter instead of oil for deeper flavor.
• The Arteflame’s flat cooktop makes it easy to grill everything evenly without burning.
• Grill vegetables on cooler edges while bluefish cooks near the center.

Variations

1. Cajun Bluefish: Add Cajun seasoning instead of thyme and paprika for a spicy kick.
2. Citrus Dill Bluefish: Replace thyme with fresh dill and add orange zest for a bright twist.
3. Mustard Crusted Bluefish: Mix grainy mustard with butter and grill to create a tangy crust.
4. Garlic Herb Bluefish: Add minced garlic and Italian herb blend to the butter spread.
5. Honey Soy Bluefish: Make a glaze with honey, soy sauce, and ginger and brush it during cooking.

Conclusion

Grilling Rhode Island bluefish on the Arteflame turns a regional favorite into something truly unforgettable. The combination of searing heat and flat-top control gives you foolproof results every time. Whether you’re cooking for a weekday dinner or a weekend get-together, this dish brings out the very best in East Coast seafood.

Best pairings

• Grilled asparagus or charred broccolini (cooked on the flat top cooktop)
• Creamy grilled potatoes with chives
• A crisp Sauvignon Blanc or citrus wheat beer
• Lemon herb quinoa (grilled in foil packet on flat top)