Rhode Island Grilled Fish on the Arteflame

Introduction

This Rhode Island shore dinner is a celebration of the sea—locally caught fish fillets grilled to perfection on the Arteflame. Using butter, fresh lemon, and Old Bay seasoning, this easy yet delicious recipe lets the natural flavors of the fish shine while taking full advantage of the Arteflame’s incredible grilling capability.

Ingredients

• 4 skin-on, locally caught white fish fillets (cod, haddock, or striped bass)
• 4 tablespoons unsalted butter, melted
• 2 tablespoons Old Bay seasoning
• 1 lemon, sliced into thin rounds
• 1 tablespoon fresh lemon juice
• Salt to taste
• Freshly ground black pepper to taste
• Chopped fresh parsley for garnish
• Optional: lemon zest for extra zing

Instructions

Step 1: Fire up the Arteflame grill

1. Pour a small amount of vegetable oil onto three paper napkins.
2. Place the napkins in the center of the Arteflame grill.
3. Stack several pieces of firewood over the paper napkins.
4. Light the napkins using a long match or grill lighter.
5. Wait about 20 minutes for the cooktop and center grill grate to heat up. The inner grill grate will exceed 1,000°F, ideal for searing.

Step 2: Prepare the fish

1. While the grill heats, pat the fish dry with a paper towel.
2. Brush each fillet with melted butter on both sides.
3. Sprinkle the flesh side generously with Old Bay seasoning, sea salt, and cracked pepper.
4. Add a light squeeze of lemon juice over each piece.

Step 3: Sear on the center grill grate

1. Place the fish fillets skin-side down on the center grill grate to get a bold sear (about 1-2 minutes).
2. Carefully flip and sear the other side for another 1-2 minutes.
3. You're looking to lock in the juices and get a golden crust.

Step 4: Finish cooking on the flat cooktop

1. Slide the seared fillets onto the flat griddle area where the temperature is more moderate.
2. Place lemon slices on top and around the fillets for layering flavor.
3. Cook until internal temperature reaches about 130°F, then remove from grill. The final temp will rise to 145°F while resting.

Step 5: Garnish and Serve

1. Top with fresh parsley and optional lemon zest just before serving.
2. Serve immediately while hot and juicy.

Tips

• Always sear skin-side down first—it crisps beautifully and prevents curling.
• Use a fish spatula to flip carefully and avoid tearing the fillet.
• Place lemon rounds directly on the flat top for a caramelized finish to serve with the fish.
• For easy cleanup, use a scraper to wipe down the flat top after cooking.
• Never overcook fish—remove at 130°F internal temp; it will continue to cook off-heat.

Variations

1. Garlic Herb Fish: Replace Old Bay with a mix of minced garlic, rosemary, thyme, and a pinch of sea salt. Infuse the butter with herbs before brushing.
2. Spicy Cajun Style: Use Cajun seasoning instead of Old Bay and top with pickled jalapeños and a lime wedge.
3. Sicilian Lemon & Capers: Add chopped capers to the butter and grill with lemon and a light dusting of oregano.
4. Asian Ginger Glaze: Mix butter with soy sauce, grated ginger, and a hint of honey. Brush on before grilling.
5. Smoky Paprika and Lime: Use smoked paprika and lime zest in place of Old Bay. Garnish with cilantro.

Conclusion

Rhode Island Grilled Fish on the Arteflame brings shore dinner tradition to life in your backyard. Simple, flavorful, and perfectly cooked using the high-heat center grate and versatile flat top of the Arteflame. Let the grill do all the work so you can enjoy seafood the way it was meant to be—crispy, juicy, and full of coastal character.

Best pairings

• Grilled corn with chili-lime butter
• Simple potato salad or grilled baby potatoes
• Steamed clams or mussels with garlic butter
• Fresh garden salad with vinaigrette
• Cold crisp Sauvignon Blanc or a citrusy pale ale