North Dakota Grilled Pike with Lemon Butter

Introduction

Nothing beats the taste of freshly caught Northern Pike straight from the pristine lakes of North Dakota. This Grilled Pike with Lemon Butter recipe brings out the mild, sweet flavor of the fish by searing it on the ultra-hot center grill grate of the Arteflame grill, then finishing to perfection on the surrounding flat-top cooktop. The result is a golden-crusted, juicy filet that sizzles in its own natural juices with a touch of aromatic lemon butter.

Ingredients

• 4 Northern Pike fillets, skin removed
• 1/2 cup unsalted butter
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 2 cloves garlic, minced
• Salt and freshly ground black pepper to taste
• Fresh chopped parsley for garnish (optional)
• 1 tablespoon butter for searing

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a bit of vegetable oil on three paper napkins.
2. Place the soaked napkins in the fire bowl of the Arteflame grill.
3. Stack dry firewood over the napkins.
4. Light the napkins and allow the fire to build for about 20 minutes until the center grill grate reaches high searing heat (around 1,000°F).

Step 2: Prepare the Lemon Butter Sauce

1. While the grill is heating, melt 1/2 cup butter on the outer flat cooktop in a small pile with the garlic, lemon juice, and zest.
2. Stir together using a spatula and let it slowly infuse on low heat areas of the griddle.

Step 3: Season the Pike Fillets

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

Step 4: Sear the Pike Fillets

1. Add 1 tablespoon of butter directly onto the center grill grate.
2. Immediately place the seasoned fillets on the sizzling grate and sear for about 45 seconds to 1 minute per side, just until a golden crust forms.

Step 5: Finish Cooking on the Flat Cooktop

1. Move the fillets from the center grill grate to the outer flat-top cooktop closer to the edge where the heat is medium.
2. Cook for another 4–6 minutes, flipping once, until the internal temperature reaches 130°F (for a final desired doneness of 145°F).
3. Brush or spoon the lemon butter sauce over the fillets during the last minute of cooking.
4. Remove the fish when internal temperature is around 130°F as it will continue cooking off the grill.

Tips

• Always dry your fillets thoroughly before searing for the best golden crust.
• The outer edges of the cooktop are perfect for delicate control of cooking temperature.
• Finishing with fresh parsley adds a touch of color and freshness to your final presentation.
• Butter makes a more flavorful sear than olive oil, especially with white fish like Northern Pike.
• Always allow the fillets to rest 3–5 minutes before serving to lock in juices.

Variations

1. Herb Garlic Pike: Add chopped rosemary and thyme to the lemon butter for a savory herbal profile.
2. Spicy Cajun Pike: Rub fillets with Cajun spice mix before searing, and add a pinch of cayenne to the butter sauce.
3. Capers and Dill: Mix capers and fresh dill into the butter sauce for a briny, Scandinavian twist.
4. Smoked Paprika Pike: Dust the fillets with smoked paprika and finish with a smoky lemon garlic butter for extra depth.
5. Mustard Crusted Pike: Lightly brush the fillets with Dijon mustard before searing for a tangy outer crust.

Best Pairings

• Grilled asparagus tossed in butter and sea salt
• Lemon herb wild rice
• Smoky grilled corn on the cob
• Crisp dry white wine like a Sauvignon Blanc
• Grilled flatbread with garlic butter

Conclusion

North Dakota’s Pike is wild, fresh, and incredibly flavorful, and with an Arteflame grill, you bring out the best of it. The combination of high-heat sear and flat-top griddle finish creates a restaurant-quality finish without the need for ovens or pans. Serve it hot with a squeeze of lemon and a side of vegetables or your favorite grain, all grilled to perfection on the same Arteflame surface.