Grilled Michigan Pike with Lemon Butter

Introduction

Experience the fresh, bold flavors of Michigan’s Great Lakes with this perfectly grilled pike recipe. Using the Arteflame grill, we achieve a flawless sear on the center grill grate at 1,000F, followed by a gentle finish on the flat cooktop, ensuring a moist and tender fish every time. A simple yet flavorful lemon butter sauce enhances the natural taste of this exquisite fish. Let’s get grilling!

Ingredients

• 2 fresh Great Lakes pike fillets
• 4 tbsp unsalted butter
• 1 lemon (zested and juiced)
• 2 garlic cloves (minced)
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1 tbsp fresh parsley (chopped)
• 1 tbsp vegetable oil (for lighting the grill)

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Prepare the Arteflame Grill

1. Pour a little vegetable oil on three paper napkins.
2. Place them in the center of the Arteflame grill.
3. Stack firewood over the napkins and light them.
4. Allow the grill to heat for about 20 minutes until the center grill grate reaches 1,000F.

Step 2: Prepare the Fish

1. Pat the pike fillets dry with a paper towel.
2. Season with sea salt, black pepper, and smoked paprika.
3. Rub the seasoning evenly across both fillets.

Step 3: Searing the Pike

1. Place the fillets on the center grill grate for 1-2 minutes per side to get a golden, crispy crust.
2. Flip once to sear the other side equally.

Step 4: Finishing on the Flat Cooktop

1. Move the fillets to the Arteflame's flat cooktop to finish cooking.
2. Cook until the internal temperature reaches 130F (remove at 115F to account for carryover cooking).

Step 5: Make the Lemon Butter Sauce

1. Melt butter on the cooler edge of the flat cooktop.
2. Add minced garlic, lemon juice, and zest, stirring for about a minute.
3. Drizzle the sauce over the grilled pike.

Step 6: Garnish and Serve

1. Top with fresh parsley.
2. Serve immediately with your favorite grilled sides.

Tips

• For extra flavor, add a wood chunk to the fire for a smoky taste.
• Use a digital thermometer to accurately measure doneness.
• Always let the fish rest before serving to allow juices to settle.

Variations

1. Garlic Herb Pike: Add fresh thyme and rosemary to the butter sauce for aromatic depth.
2. Spicy Cajun Pike: Use a Cajun dry rub instead of salt, pepper, and paprika.
3. Citrus Dill Pike: Incorporate fresh dill and orange zest for a bright, tangy twist.
4. Honey Mustard Pike: Mix honey and Dijon mustard into the butter sauce for a sweet-savory finish.
5. Asian-Inspired Pike: Add soy sauce, ginger, and sesame oil to the butter sauce for an umami boost.

Best Pairings

• Grilled asparagus with lemon zest
• Butter-glazed baby potatoes
• Charred corn on the cob
• A crisp Sauvignon Blanc or light beer

Conclusion

Grilling Michigan pike on the Arteflame grill brings out its natural flavors with a perfect sear and buttery finish. The combination of high-heat searing and gentle cooking on the flat-top griddle ensures impressive results every time. Enjoy this dish with your favorite sides for the ultimate outdoor meal.