Grilled Oregon Rockfish with Citrus Butter

Introduction

There's something magical about grilling fresh Oregon rockfish over an open flame and enhancing its flavor with citrus butter. With the Arteflame Grill, you'll be able to sear the fish to perfection on the center grill grate while cooking the citrus butter sauce and any sides on the surrounding flat cooktop griddle. This recipe not only delivers restaurant-quality results at home, but also highlights the incredible versatility and performance of the Arteflame Grill. Let's dive into one of the tastiest seafood dishes you’ll ever make—grilled rockfish done right.

Ingredients

• 4 fresh Oregon rockfish fillets (approx. 6 oz each)
• 8 tbsp unsalted butter
• 1 orange, zested and juiced
• 1 lemon, zested and juiced
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, chopped
• Salt and freshly ground black pepper, to taste
• Optional: lemon and orange slices for garnish

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Fire Up the Arteflame Grill

1. Place three paper napkins in the center of the Arteflame grill bowl and soak them with vegetable oil.
2. Stack your firewood on top of the napkins and light the paper.
3. Allow the grill to heat up for about 20 minutes. The center grill grate will reach over 1,000°F, perfect for searing.

Step 2: Prepare the Citrus Butter Sauce

1. On the hotter area of the flat cooktop near the center, place butter, orange juice and zest, lemon juice and zest, garlic, and parsley.
2. Gently melt and stir until everything is well combined. Move the sauce to the cooler part of the cooktop to keep warm.

Step 3: Season and Sear the Rockfish

1. Pat the rockfish fillets dry and season both sides with salt and pepper.
2. Place the fillets on the center grill grate to sear. Sear for about 1 minute per side to get a golden, caramelized crust.

Step 4: Finish Cooking on the Cooktop

1. Move the seared fillets to the flat cooktop griddle closer to the outer edge to finish cooking gently.
2. Cook until internal temperature reaches 130°F. Remove from the grill as the fish will continue to cook off heat until it reaches 145°F.

Step 5: Serve and Enjoy

1. Plate the rockfish and spoon citrus butter sauce generously over the top.
2. Garnish with lemon or orange slices if desired. Serve immediately while hot.

Tips

• Use real butter instead of oils when grilling for enhanced flavor.
• Always sear first and then finish over lower heat to maximize juiciness—this is the reverse searing method.
• Citrus zest adds extra burst of flavor—don't skip it!
• Be mindful of the cooktop zones: hotter near the center, cooler at the edge for perfect control.
• Use a digital thermometer to avoid overcooked fish; take it off the grill at 130°F.

Variations

• Spicy Cajun Rockfish: Add 1 tsp Cajun seasoning to your rub and finish with a squeeze of lime instead of citrus butter.
• Herb-Infused Rockfish: Toss fresh thyme and rosemary sprigs on the cooktop to infuse the fish with aromatic flavors.
• Asian-Inspired Rockfish: Substitute citrus butter with a glaze of soy sauce, ginger, sesame oil, and honey.
• Pineapple Citrus Rockfish: Add diced pineapple to your citrus butter sauce for a tropical twist.
• Garlic Lemon Rockfish: Skip the orange and double the lemon zest and garlic for a sharper profile.

Best pairings

• Grilled asparagus or broccolini cooked on the Arteflame cooktop
• Simple grilled baby potatoes finished with herb butter
• Fresh green salad with citrus vinaigrette
• Chilled white wine like Oregon Chardonnay or Sauvignon Blanc
• Warm crusty bread to mop up extra citrus butter

Conclusion

Grilling Oregon Rockfish on the Arteflame grill with citrus butter is a flavorful, fresh, and vibrant way to enjoy seafood. The high searing temperature of the grill locks in juices, while the flat cooktop delivers even cooking for a perfectly finished dish. With minimal cleanup and maximum flavor, this is a go-to recipe for any grilled seafood lover.