Grilled Haddock with Lemon Butter - Connecticut Style

Ingredients

• 2 fresh haddock fillets
• 4 tbsp butter, melted
• 1 lemon, juiced
• 1 clove garlic, minced
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 tbsp fresh parsley, chopped
• 1 tbsp capers (optional)

Instructions

Step 1: Prepare the Arteflame grill

1. Pour some vegetable oil on three paper napkins and place them in the grill.
2. Stack firewood over top of the oiled napkins.
3. Light the paper napkins and let the fire burn for about 20 minutes until the cooktop is hot and ready.

Step 2: Season the haddock

1. Pat the haddock fillets dry with a paper towel.
2. Season both sides with sea salt and black pepper.

Step 3: Sear the haddock for maximum flavor

1. Place the fillets on the center grill grate to sear for about 1 minute per side.
2. Once the fillets have a light golden crust, gently transfer them to the outer flat cooktop to finish cooking.

Step 4: Cook to perfection

1. Let the fillets cook on the flat-top griddle for 4-5 minutes per side, depending on thickness.
2. Check for doneness when the internal temperature reaches 130°F (remove it early as it will continue to cook off the grill).

Step 5: Make the lemon butter sauce

1. On the flat cooktop, melt the butter and mix in the lemon juice, minced garlic, and capers (if using).
2. Let it simmer for a few moments until well combined.

Step 6: Serve and garnish

1. Drizzle the lemon butter over the grilled haddock fillets.
2. Sprinkle freshly chopped parsley for a bright, fresh finish.
3. Serve immediately and enjoy!

Tips

• Always remove the fish from the Arteflame grill when its internal temperature is about 15°F below the target doneness since it will continue to cook.
• Use a thin spatula to flip the fillets carefully to prevent them from breaking apart.
• For added smokiness, place a wood chunk on the fire during grilling.

Variations

1. Garlic Herb Haddock: Add 1 tsp of dried Italian herbs and an extra clove of garlic to the lemon butter sauce.
2. Spicy Cajun Haddock: Rub the fillets with a Cajun seasoning blend before grilling to give them a kick.
3. Parmesan-Crusted Haddock: Coat the fillets with grated Parmesan before grilling for a tasty, crispy crust.
4. Dijon Mustard Haddock: Whisk 1 tbsp of Dijon mustard into the lemon butter sauce for extra tang.
5. Asian-Inspired Haddock: Replace lemon juice with soy sauce and a dash of sesame oil for an Asian twist.

Conclusion

Cooking haddock on the Arteflame grill brings out its light, flaky texture while the rich lemon butter sauce adds a perfect balance of tanginess and richness. This method ensures that the fish is grilled to perfection with a crisp sear and juicy interior. Whether you're in Connecticut or anywhere else, this grilling technique is sure to impress!

Best Pairings

• Grilled asparagus or zucchini from the flat cooktop.
• A side of buttered rice or roasted potatoes.
• A crisp white wine like Sauvignon Blanc or Pinot Grigio.
• Fresh lemon wedges for added zest.