Swedish Charcoal-Grilled Pike with Lemon-Dill Butter

Introduction

Experience the authentic taste of Swedish pike grilled to perfection over an open flame. Using the Arteflame grill, we sear the fish at high heat to lock in its juices before finishing it gently on the flat cooktop for even cooking. Topped with a homemade lemon-dill butter, this dish delivers amazing flavor in every bite. Follow along to create a restaurant-quality grilled pike at home!

Ingredients

• 2 whole Swedish pike, gutted and scaled
• 4 tbsp unsalted butter, softened
• 1 lemon, zested and juiced
• 2 tbsp fresh dill, chopped
• 2 cloves garlic, minced
• Salt and black pepper to taste
• 1 tbsp vegetable oil (for lighting the grill)
• 3 paper napkins
• Firewood for grilling

Instructions

Step 1: Fire up the Arteflame grill

1. Pour vegetable oil onto three paper napkins and place them inside the grill.
2. Stack firewood over the oiled napkins and light the paper.
3. Allow the fire to burn for about 20 minutes until the grill reaches optimal heat.

Step 2: Prepare the lemon-dill butter

1. In a bowl, mix softened butter, lemon zest, lemon juice, minced garlic, and chopped dill.
2. Stir well and set aside.

Step 3: Prepare the pike

1. Pat the pike dry with paper towels.
2. Cut a few shallow slits on each side of the fish.
3. Season both sides with salt and black pepper.
4. Brush the fish lightly with some melted butter.

Step 4: Sear the fish

1. Place the pike on the center grill grate for a high-heat sear at 1,000°F.
2. Sear each side for about 2 minutes until slightly crispy.

Step 5: Finish cooking on the griddle

1. Move the pike to the outer flat griddle cooktop where the heat is more controlled.
2. Cook for another 10-12 minutes, flipping occasionally, until the internal temperature reaches 135°F.
3. Remove the fish from the grill when it reaches 120°F, as it will continue cooking.

Step 6: Serve

1. Top each fish with a generous dollop of lemon-dill butter.
2. Let the butter melt, infusing flavor.
3. Garnish with extra dill and lemon wedges.
4. Serve immediately and enjoy!

Tips

• Always start with fresh, high-quality fish for the best flavor.
• Allow the pike to rest for a few minutes after grilling to let the juices redistribute.
• If the butter melts too fast, place it in the freezer for 5-10 minutes before using.
• Adjust cooking zones on the Arteflame griddle for precise temperature control.

Variations

1. Garlic Herb Pike: Add fresh parsley, thyme, and extra garlic for a savory twist.
2. Spicy Pike: Mix smoked paprika and cayenne into the butter for a fiery kick.
3. Citrus Pike: Use orange and lime zest in addition to lemon for extra citrus depth.
4. Honey-Mustard Pike: Combine dijon mustard and honey in the butter for subtle sweetness.
5. Creamy Dill Pike: Blend in a spoonful of sour cream with the butter for extra richness.

Conclusion

Grilling Swedish pike on the Arteflame brings out an incredible depth of flavor while ensuring the perfect balance between crispy skin and tender, juicy flesh. This lemon-dill butter topping adds just the right brightness and herbaceous aroma. Try this recipe today and bring a bit of Sweden to your grill-side experience!

Best Pairings

• Grilled asparagus or green beans
• Butter-glazed baby potatoes
• Fresh cucumber-dill salad
• A crisp white wine like Sauvignon Blanc
• Homemade rye bread with butter