Michigan Grilled Perch Tacos with Tangy Slaw

Introduction

Michigan Grilled Perch Tacos bring out the best flavors by searing at a high temperature, then letting the fish cook gently on the Arteflame's flat top. The result? Tender, juicy perch perfectly complemented by fresh slaw and tangy sauce, making every bite a delight.

Ingredients

• 1 lb Michigan Great Lakes perch fillets
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 4 tbsp unsalted butter, melted
• 8 small corn tortillas
• 1 cup shredded green cabbage
• 1/2 cup shredded red cabbage
• 1/4 cup diced red onion
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 1/4 cup mayonnaise
• 1 tbsp sour cream
• 1 tsp hot sauce
• 1/4 tsp cumin
• 1/4 tsp honey

Instructions

Step 1: Fire up the Arteflame grill

• Pour a small amount of vegetable oil on three paper napkins.
• Place the napkins inside the grill and stack firewood over them.
• Light the paper and wait about 20 minutes for the grill to reach optimum grilling temperature.

Step 2: Prepare the slaw and sauce

• In a bowl, mix green and red cabbage, red onion, cilantro, and lime juice. Set aside.
• In another bowl, whisk together mayonnaise, sour cream, hot sauce, cumin, and honey.
• Refrigerate while preparing the perch.

Step 3: Season and sear the perch

• Pat the perch fillets dry and season with salt, black pepper, smoked paprika, and garlic powder.
• Brush both sides with melted butter.
• Place the fillets on the center grill grate of the Arteflame at 1,000°F.
• Sear for about 1 minute per side to lock in juices.
• Move the fillets to the flat cooktop and continue cooking until the internal temperature reaches 130°F (removing them at 115°F to finish cooking off the heat).

Step 4: Warm the tortillas

• Place tortillas on the outer cooktop of the Arteflame grill.
• Heat for about 30 seconds per side until warm and slightly charred.

Step 5: Assemble the tacos

• Place a piece of grilled perch on each tortilla.
• Top with slaw and drizzle with the tangy sauce.
• Serve immediately with extra lime wedges.

Tips

• Use fresh Michigan perch for the best flavor and texture.
• Cook over the correct heat zones: sear at the center, finish on the outer griddle.
• Prepare all toppings ahead of time for quick assembly.
• Always remove fish at 15°F below final temperature to prevent overcooking.

Variations

• Spicy Chipotle Perch: Add chipotle powder to the seasoning and mix chipotle sauce into the tangy dressing.
• Cajun Blackened Perch: Coat the fillets in a Cajun spice blend before grilling.
• Garlic Herb Butter Perch: Use fresh minced garlic and herbs in the butter before basting.
• Mango Salsa Perch: Top with a fresh mango salsa instead of slaw.
• Avocado Crema Perch: Blend avocado with sour cream and lime juice for a smooth topping.

Best Pairings

• A crisp Michigan pilsner or wheat beer.
• Chilled Sauvignon Blanc or dry Riesling.
• Grilled corn on the cob with lime butter.
• Fresh pineapple or mango slices for a light dessert.

Conclusion

Michigan Grilled Perch Tacos bring out the best flavors by searing at a high temperature, then letting the fish cook gently on the Arteflame's flat top. The result? Tender, juicy perch perfectly complemented by fresh slaw and tangy sauce, making every bite a delight.