Grilled Wisconsin Fish Boil on the Arteflame

Introduction

This Grilled Wisconsin Fish Boil reimagines a Door County classic using the Arteflame grill. Flaky whitefish, tender onion, and hearty potatoes are infused with smoky, wood-fired flavor and seared to perfection on the flat top griddle. With zero need for pots, pans, or lids, every ingredient is cooked directly on the Arteflame grill for unbeatable flavor and a visually stunning dish. Perfect for outdoor gatherings, this dish is rustic comfort food taken to the next level.

Ingredients

• 2 lbs fresh whitefish fillets, skin on
• 2 lbs baby red potatoes, halved
• 2 large yellow onions, cut into wedges
• 1 lemon, cut in half
• 4 tbsp unsalted butter, divided
• 1 tbsp Old Bay seasoning
• 1 tsp salt
• 1 tsp black pepper
• Fresh dill, chopped (optional garnish)
• Lemon wedges for serving

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil onto three paper napkins.
2. Place the napkins inside the Arteflame grill base.
3. Stack hardwood firewood over the napkins.
4. Light the napkins and allow the fire to build.
5. Heat for about 20 minutes until the center grill grate reaches 1,000°F and the cooktop is hot.

Step 2: Prepare the potatoes and onions

1. Slice the baby red potatoes in half.
2. Cut onions into wedges.
3. Coat both with 2 tbsp melted butter, salt, and pepper.
4. Place them on the Arteflame flat top griddle closer to the center for higher heat.
5. Grill for about 15–20 minutes, turning occasionally until softened and golden.

Step 3: Season and sear the whitefish

1. Pat the whitefish fillets dry with a paper towel.
2. Sprinkle both sides with Old Bay seasoning, salt, and black pepper.
3. Sear the fish skin-side down on the center grill grate for about 2 minutes to lock in juices.
4. Transfer fillets to the flat top griddle to finish cooking. Place skin side down near the center for a crisp finish.
5. Add 2 tbsp butter and a squeezed lemon half on the side to steam and flavor while grilling.

Step 4: Build and finish the dish

1. When the fish reaches 130°F (15°F below final target), remove it from the grill to rest.
2. Finish grilling the lemon halves, cut-side down on the griddle, until caramelized.
3. Plate whitefish with grilled potatoes and onions. Garnish with fresh dill and lemon wedges.

Tips

• Always bring your fish to room temperature before grilling to ensure even cooking.
• Sear fish on the center grill grate to create a crispy skin before finishing on the flat top.
• Use plenty of butter on the flat top for rich flavor and to keep fish moist.
• Place vegetables toward the inside edge of the griddle for higher heat zones.
• Pull meat off the grill 15°F before final temperature—carryover heat will finish the job.

Variations

1. Cajun Fish Boil: Replace Old Bay with Cajun seasoning for a Southern kick and spice it up with sliced bell peppers.
2. Lemon Herb Fish Boil: Use lemon zest and fresh thyme, oregano, and parsley for a bright summer version.
3. Beer-Infused Boil: Marinate fish and vegetables briefly in a lager before grilling to add a malty sweetness.
4. Smoked Paprika & Garlic Boil: Add smoked paprika and minced garlic while grilling to introduce smoky-sweet depth.
5. Maple Mustard Glazed Boil: Brush whitefish with a maple syrup and Dijon glaze in the last 2 minutes of grilling for a sweet-savory blend.

Best pairings

• Light crisp lager or Weissbier
• Fresh sourdough bread or corn muffins
• Grilled corn on the cob bathed in butter
• Mixed greens salad with lemon vinaigrette
• Fruit crisp or berry cobbler for dessert

Conclusion

The Arteflame grill brings a whole new life to this Wisconsin-inspired grilled fish boil. With perfectly seared fish, caramelized vegetables, and robust wood-fired flavor, every bite takes you to the rustic shores of Door County—without the pot.