Norwegian Charcoal-Grilled Haddock with Pickled Beets

Introduction

Experience the rich flavors of Norwegian cuisine with this Charcoal-Grilled Haddock with Pickled Beets. The Arteflame grill creates the perfect sear, locking in the haddock’s juices while allowing you to cook the pickled beets at just the right temperature on the large flat cooktop. The result? A deliciously tender fish with a tart, tangy contrast that elevates every bite.

Ingredients

• 4 fresh haddock fillets
• 2 tbsp unsalted butter
• Salt and black pepper to taste
• 1 tsp smoked paprika
• 1 tbsp fresh lemon juice
• 1 cup pickled beets, sliced
• ½ red onion, thinly sliced
• 1 tbsp fresh dill, chopped
• 1 tbsp honey
• 1 tbsp whole grain mustard
• 1 tbsp apple cider vinegar

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins and place them inside the grill.
2. Stack firewood over top of the soaked napkins.
3. Light the napkins and let the fire build for about 20 minutes.

Step 2: Prepare the haddock

1. Pat the haddock fillets dry with a paper towel.
2. Season both sides with salt, black pepper, and smoked paprika.
3. Brush the fillets lightly with melted butter.

Step 3: Sear the haddock on the center grill grate

1. Place the haddock fillets on the center grill grate for 1-2 minutes per side to achieve a perfect sear.
2. Once seared, move them to the flat cooktop to cook through, about 4-6 more minutes, depending on thickness.
3. Remove the haddock when its internal temperature reaches about 125F, allowing it to rise to 140F while resting.

Step 4: Grill the pickled beets

1. On the outer edge of the griddle, arrange the pickled beets and sliced red onions.
2. Drizzle with honey, whole grain mustard, and apple cider vinegar.
3. Let them cook for about 4-5 minutes, flipping occasionally until caramelized.

Step 5: Serve and garnish

1. Place the haddock fillets on a serving plate.
2. Top with the grilled pickled beets and red onions.
3. Garnish with fresh dill and a squeeze of lemon juice.
4. Serve immediately.

Tips

• Remove the haddock from the grill when it's 15F below the desired temperature to avoid overcooking.
• Use fresh haddock for the best flavor.
• Don't move the fillets too soon on the grill to get a perfect sear.
• Use butter instead of olive oil for a rich, enhanced flavor.

Variations

1. Smoked Norwegian Haddock: Add a pinch of smoked sea salt and let the haddock absorb extra smokiness while grilling.
2. Spicy Nordic Haddock: Sprinkle crushed red pepper flakes before grilling for a kick of heat.
3. Citrus-Glazed Haddock: Drizzle with an orange and lime glaze for a bright, tangy flavor.
4. Herb-Infused Haddock: Rub the fish with a blend of thyme, parsley, and rosemary before grilling.
5. Garlic Butter Haddock: Melt butter with minced garlic and brush it over the fish during grilling.

Conclusion

Mastering this Norwegian Charcoal-Grilled Haddock on the Arteflame grill is incredibly rewarding. The contrast of smoky, flaky fish with tangy, sweet pickled beets creates a dish that is both simple and bursting with bold flavors. Enjoy beautifully grilled seafood straight from your backyard!

Best Pairings

• Grilled asparagus or Brussels sprouts
• A glass of dry white wine, such as Sauvignon Blanc
• Warm potato salad with a mustard dressing
• Fresh rye bread with butter