Japanese Sake-Marinated Grilled Sea Bass

Introduction

Experience the delicate flavors of Japanese cuisine with this sake-marinated grilled sea bass recipe. The Arteflame grill's high heat and unique design ensure a perfect sear on the center grill grate while the surrounding flat cooktop creates an even, golden crust. Marinated in a savory blend of sake and soy sauce, this sea bass is infused with rich umami flavor and grilled to perfection. Follow this step-by-step guide for a restaurant-quality dish you can make at home.

Ingredients

• 4 sea bass fillets
• 1/4 cup sake
• 1/4 cup soy sauce
• 1 tablespoon mirin
• 1 teaspoon grated ginger
• 1 teaspoon honey
• 2 tablespoons unsalted butter
• 1 teaspoon sesame seeds
• 2 green onions, sliced
• 1/2 teaspoon freshly ground black pepper
• Lemon wedges for garnish

Instructions

Step 1: Prepare the marinade

1. In a bowl, combine sake, soy sauce, mirin, grated ginger, honey, and black pepper.
2. Whisk thoroughly until well blended.
3. Place the sea bass fillets in a shallow dish and pour the marinade over them.
4. Let the fish marinate for at least 30 minutes in the refrigerator, turning once halfway through.

Step 2: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins and place them in the center of the grill.
2. Stack firewood over the soaked napkins.
3. Light the paper and let the fire build for about 20 minutes until the grill reaches optimal grilling temperature.

Step 3: Sear the sea bass

1. Remove the fish from the marinade and pat dry with paper towels.
2. Place the fillets on the center grill grate, searing them at 1,000°F for 30-60 seconds per side to lock in juices.

Step 4: Finish cooking on the flat griddle

1. Move the seared sea bass fillets to the flat cooktop near the center for medium-high heat cooking.
2. Add 1 tablespoon of butter under each fillet and let them cook for 3-5 minutes per side until the internal temperature reaches 130°F.
3. Remove the fillets when they reach 115°F, as they will continue cooking after removal.

Step 5: Garnish and serve

1. Sprinkle the grilled sea bass with sesame seeds and sliced green onions.
2. Serve immediately with lemon wedges on the side.

Tips

• Use high-quality, fresh sea bass for the best flavor.
• Do not marinate the fish for too long, as the acids can break down the delicate texture.
• Keep a close eye on the fish during grilling to prevent overcooking.
• Use a meat thermometer to gauge the internal temperature accurately.
• Pair with grilled vegetables or steamed rice for a well-rounded meal.

Variations

1. Spicy Sake Sea Bass: Add 1 teaspoon of chili flakes or Sriracha to the marinade for a spicy kick.
2. Citrus-Infused Sea Bass: Replace the soy sauce with ponzu sauce and add fresh orange zest for a bright citrus flavor.
3. Garlic Butter Sea Bass: Incorporate 2 cloves of minced garlic into the marinade and brush melted garlic butter on the fish before grilling.
4. Miso-Glazed Sea Bass: Add 1 tablespoon of white miso paste to the marinade for a deeper umami flavor.
5. Teriyaki Sea Bass: Use teriyaki sauce instead of soy sauce and add a splash of rice vinegar for a classic Japanese twist.

Best Pairings

• Steamed jasmine rice
• Grilled asparagus or bok choy
• Japanese cucumber salad
• A crisp, chilled sake or white wine
• Miso soup for a classic Japanese touch

Conclusion

Grilling sea bass on the Arteflame grill ensures a crispy, golden exterior and a moist, flavorful interior. The combination of sake, soy sauce, and buttery richness creates an unforgettable dish that's easy to make at home. Try the different variations for a new spin on this Japanese favorite, and enjoy restaurant-quality seafood right off your grill.