Maine Sear-Grilled Black Sea Bass with Lemon-Butter

Introduction

Black sea bass is a delicate, flavorful fish that becomes irresistible when seared to perfection on the Arteflame grill. The high heat of the center grill grate locks in the juices, creating a crispy, golden crust, while the surrounding flat cooktop ensures even cooking without burning. This recipe brings out the best of this Atlantic favorite with a rich lemon-butter sauce that enhances its natural sweetness. Get ready to enjoy a seafood masterpiece with the perfect balance of crispiness, tenderness, and a burst of citrus flavor.

Ingredients

• 2 black sea bass fillets
• 2 tbsp unsalted butter, melted
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1 tbsp fresh parsley, chopped
• 1/2 lemon, sliced for garnish

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins.
2. Place the oil-soaked napkins in the grill.
3. Stack firewood on top of the napkins.
4. Light the napkins and allow the fire to burn for about 20 minutes until the grill is hot and ready for cooking.

Step 2: Prepare the Lemon-Butter Mixture

1. In a small bowl, whisk together the melted butter, lemon juice, and lemon zest.
2. Set the mixture aside for brushing onto the fish.

Step 3: Season the Black Sea Bass

1. Pat the black sea bass fillets dry with a paper towel.
2. Sprinkle both sides with salt, black pepper, paprika, and garlic powder.

Step 4: Sear the Black Sea Bass

1. Place the fillets on the center grill grate over high heat (1,000°F) for about 90 seconds.
2. Flip carefully and sear the other side for another 90 seconds.

Step 5: Finish Cooking on the Griddle

1. Move the fish to the flat-top cooktop, closer to the edge where the heat is lower.
2. Brush generously with the lemon-butter mixture.
3. Cook for another 3-4 minutes, depending on thickness.
4. Remove the fillets from the grill when the internal temperature reaches 130°F (carryover cooking will bring them to 145°F).

Step 6: Serve and Enjoy

1. Transfer the fillets to a serving plate.
2. Sprinkle with fresh parsley.
3. Garnish with lemon slices and serve immediately.

Tips

• Always preheat the Arteflame grill for at least 20 minutes to ensure even cooking.
• Use a fish spatula to flip the fillets gently to prevent breaking.
• If desired, add a dash of cayenne pepper for extra heat.
• Let the meat rest for 5 minutes after removing it from the grill for enhanced juiciness.

Variations

1. Garlic Herb Sea Bass: Add minced garlic and fresh rosemary to the butter mixture before brushing.
2. Spicy Cajun Blackened Sea Bass: Season the fillets with blackening spice and a pinch of cayenne for a bold, spicy kick.
3. Lemon-Dill Butter Sea Bass: Replace parsley with fresh dill for a rich, aromatic twist.
4. Citrus Zest Sea Bass: Swap lemon zest with a mix of orange and lime zest for a refreshing citrus boost.
5. Honey-Lemon Glazed Sea Bass: Mix a teaspoon of honey into the butter sauce for a slightly sweet contrast.

Best Pairings

• Grilled asparagus or zucchini for a fresh, smoky side.
• Roasted sweet potatoes, cooked on the flat griddle.
• Wild rice or quinoa as a hearty, nutty complement.
• A crisp white wine like Sauvignon Blanc or Chardonnay.
• A fresh citrus salad with arugula and grapefruit.

Conclusion

Cooking black sea bass on the Arteflame grill ensures a crispy, delicious crust with tender, juicy interior. The combination of high heat searing and even flat-top cooking brings out the best flavors while preserving the delicate texture of the fish. Try this recipe with your favorite variation and impress your guests with an amazing seafood dish!