Introduction
Grilled Norwegian Pike Fillets with Horseradish Butter is a gourmet dish that combines the delicate flavor of fresh Norwegian pike with the bold, creamy heat of horseradish butter. Using the Arteflame grill, the fillets are perfectly seared at 1,000F on the center grill grate before finishing on the surrounding flat cooktop. This method locks in moisture while achieving an irresistible golden crust. The result is a tender, flaky fish with a rich, flavorful butter sauce that melts over the top, making every bite a delight.
Ingredients
- 4 fresh Norwegian pike fillets
- 1/2 cup unsalted butter, softened
- 2 tablespoons prepared horseradish
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon butter (for grilling)
Instructions
Step 1: Prepare the Arteflame grill
- Pour some vegetable oil on three paper napkins.
- Place the soaked napkins in the center of the Arteflame grill.
- Stack firewood over the napkins and light them.
- Allow the fire to build up for about 20 minutes.
- Once the center grill grate reaches about 1,000F and the outer flat cooktop is evenly heated, you're ready to grill.
Step 2: Prepare the horseradish butter
- In a small bowl, combine the softened butter, horseradish, lemon zest, lemon juice, salt, pepper, and chopped parsley.
- Mix well until fully incorporated.
- Set aside in a cool spot until ready to use.
Step 3: Sear the pike fillets
- Pat the fillets dry with a paper towel to remove any excess moisture.
- Lightly season with salt and pepper.
- Place 1 tablespoon of butter on the center grill grate.
- Once melted and sizzling, place the pike fillets skin-side down on the grill grate.
- Sear for 1-2 minutes or until a golden crust forms.
- Flip the fillets and sear for another 1-2 minutes.
Step 4: Finish cooking on the flat cooktop
- Move the seared fillets to the flat cooktop griddle.
- Cook for an additional 3-5 minutes, depending on fillet thickness, until the internal temperature reaches 130F.
- Remove from the grill when the internal temperature is about 115F to account for carryover cooking.
Step 5: Serve the pike fillets
- Place the grilled fillets on a serving plate.
- Top each fillet with a generous dollop of horseradish butter.
- Let the butter melt over the hot fish before serving.
- Garnish with additional chopped parsley if desired.
Tips
- Make sure the fillets are dry before grilling to get a perfect sear.
- Use only real butter for grilling, as it enhances the flavor and gives the fillets a crisp, golden crust.
- Monitor the heat zones on the Arteflame grill to cook your side dishes at the perfect temperature while grilling the fish.
- Serve immediately for the best flavor and texture.
Variations
- Garlic Butter Pike: Replace horseradish with minced garlic and add a teaspoon of fresh thyme for a rich, savory twist.
- Spicy Cajun Pike: Season the fillets with Cajun spice blend and mix a little hot sauce into the butter for a fiery kick.
- Herb-Crusted Pike: Coat the fillets with finely chopped dill, basil, and parsley before grilling for a fresh, herby crust.
- Mustard-Honey Pike: Combine whole grain mustard and honey into the butter for a sweet and tangy flavor.
- Lemon Pepper Pike: Add extra lemon zest and freshly cracked black pepper for a bright, zesty taste.
Conclusion
Grilled Norwegian Pike Fillets with Horseradish Butter is a simple yet elegant dish that showcases the best of outdoor grilling. Thanks to the high heat of the Arteflame center grill grate, you achieve a steakhouse-quality sear while keeping the fish juicy and tender. The creamy horseradish butter adds the perfect finishing touch. Try cooking this on your Arteflame grill for a meal that looks and tastes amazing!
Best Pairings
- Grilled asparagus or zucchini cooked on the outer flat cooktop.
- Roasted baby potatoes seasoned with garlic and rosemary.
- A crisp white wine like Sauvignon Blanc or a light, citrusy beer.
- Grilled bread with garlic butter for an extra indulgent side.
