Seaweed Wrapped Grilled Fish (Alaskan Style) | Arteflame

Introduction

There is nothing quite like the primal aroma of the ocean mingling with wood smoke to transport you straight to the rugged Alaskan coast. This dish creates a sensory experience that feels both adventurous and deeply comforting. As the fresh Bull Kelp heats up, it releases a briny steam that envelops the halibut, resulting in a fillet that is impossibly moist, flaky, and infused with a delicate umami savoriness.

Wild Coastal Alchemy

I love this recipe because it turns dinner into a story. The kelp acts as a natural steaming vessel, protecting the delicate fish from the intense heat of the Arteflame grill while imparting a flavor profile that aluminum foil simply cannot replicate. It creates a perfect balance: charred and smoky on the outside, buttery and tender on the inside. It is a foolproof way to achieve gourmet results in your own backyard.

Kitchen Wisdom

• Mind the Zone: Place your packets on the medium-heat area of the cooktop to sear the kelp without incinerating it before the fish is done.
• Secure the Wrap: If your kelp blades are unruly, use water-soaked kitchen twine to tie them shut to keep that flavorful steam trapped inside.

Easy Swaps

If you cannot forage for fresh kelp, large rehydrated dried kombu sheets are a great pantry alternative. For the protein, this method works wonderfully with rich Salmon or even large scallops if halibut is out of season.

Ingredients

• 4 fresh Halibut fillets (approx. 6 oz each, skin removed)
• 4 large blades of fresh Bull Kelp (rinsed thoroughly to remove excess sand)
• 1 stick of unsalted butter, sliced into pats
• 2 fresh lemons, sliced into thin rounds
• 4 cloves of garlic, minced
• Sea salt, to taste
• Freshly cracked black pepper, to taste
• 2 tablespoons of olive oil (for brushing)
• Optional: Kitchen twine (soaked in water) for securing the wrap

Instructions

Step 1: Prepare the Arteflame Grill

1. Start by building a fire in the center of your Arteflame grill. You want to aim for a medium-high heat on the flat cooktop surface.
2. Allow the fire to burn down slightly so you have a consistent temperature around the ring. The goal is to have the steel hot enough to sizzle water instantly but not so hot that it will burn the kelp on contact.
3. Lightly oil the cooktop surface with a paper towel dipped in vegetable oil to ensure a non-stick surface, although the kelp naturally prevents sticking.

Step 2: Prepare the Kelp and Fish

1. Rinse the bull kelp blades under cold fresh water. You want to wash away sand and debris, but keep the natural brine for flavor. Pat them dry with a paper towel.
2. Lay the kelp blades out flat on a clean work surface. If the blades are too thick or stiff, you can briefly blanch them in hot water to make them more pliable, though fresh kelp is usually flexible enough.
3. Rub each halibut fillet with a light coating of olive oil. Season generously with sea salt and freshly cracked black pepper on both sides.

Step 3: Assemble the Wraps

1. Place a seasoned halibut fillet in the center of a kelp blade. If the blade is very long, you can cut it to size, ensuring there is enough length to fold over the fish completely.
2. Top the fish with a tablespoon of minced garlic, two slices of lemon, and a generous pat of butter.
3. Fold the ends of the kelp over the fish to create a sealed packet. The natural moisture of the kelp will help it stick to itself, but you can tie it loosely with soaked kitchen twine if you are worried about it opening during the transfer.

Step 4: Grill the Fish

1. Place the seaweed-wrapped packets directly onto the flat steel surface of the Arteflame grill. Avoid the direct center fire; stick to the medium-heat zone.
2. Grill for approximately 8 to 10 minutes on the first side. You will smell the ocean aroma as the kelp heats up. The kelp will darken and may blister, which is expected.
3. Carefully flip the packets using tongs and a spatula. Grill for another 8 to 10 minutes on the other side.

Step 5: Check for Doneness and Serve

1. To check if the fish is done, insert a thermometer through the kelp into the thickest part of the fish; it should read 145°F (63°C), or the fish should flake easily when pressed.
2. Remove from the grill and let rest for 2 minutes. Cut open the kelp (or unwrap it) to reveal the steamed, buttery fish inside.
3. Serve immediately, perhaps with the charred kelp as a rustic plate, though the kelp itself is usually discarded after cooking due to its tough texture.

Tips

Working with seaweed requires a little bit of finesse to ensure the perfect balance of flavor. The most critical tip is to ensure your bull kelp is fresh; dried kelp that has been rehydrated works in a pinch, but fresh kelp contains the natural alginates that help steam the fish effectively. If you are foraging for the kelp yourself, always cut the blades well above the float bulb to ensure the plant continues to grow, maintaining sustainable harvesting practices. Do not worry if the outside of the kelp looks charred or burnt after grilling; its thickness acts as a sacrificial shield, and the carbonization actually adds a subtle smoky depth to the fish inside.

Furthermore, managing the heat zones on your Arteflame is key. If the fire is too roaring, the kelp might burn through before the fish is cooked. Start the packets on the cooler outer edge of the grill ring to gently bring the internal temperature up, then move them slightly closer to the center for the final few minutes to sear the kelp wrapper. This "reverse sear" style approach ensures the halibut remains moist and buttery without drying out.

Variations

While the classic halibut and lemon pairing is timeless, the seaweed wrap technique is incredibly versatile and welcomes culinary creativity. You can easily adapt this recipe to suit different flavor profiles or whatever fresh catch is available at your local market. Experimenting with different aromatics inside the packet allows you to steer the dish toward different cuisines, from Mediterranean to Asian-inspired flavors. Here are a few distinct variations to try on your grill:

• Asian Fusion: Replace the lemon and butter with a splash of soy sauce, grated ginger, sesame oil, and sliced scallions for a savory umami kick.
• Spicy Kick: Add thin slices of Fresno chili peppers or a dash of Calabrian chili paste on top of the butter to infuse heat into the steaming process.
• Salmon Swap: Substitute the white fish with rich Sockeye or King Salmon; the strong oils of the salmon stand up beautifully to the brine of the kelp.
• Herb Garden: Swap the garlic for fresh sprigs of dill, thyme, and fennel fronds for a brighter, more herbaceous aromatic profile.
• Shellfish Twist: Use the kelp to wrap large scallops or prawns instead of fish fillets, reducing the cooking time by half.

Best pairings

To complement the rich, buttery texture of the fish and the oceanic salinity of the kelp, you need sides that offer texture and brightness. Since you already have the Arteflame heated up, it makes sense to utilize the remaining grill space for vegetable sides. The goal is to keep the meal light and fresh, mirroring the coastal origins of the main dish. Avoid heavy, cream-based sauces that might overpower the delicate infusion of the seaweed.

• Grilled Asparagus: Tossed in olive oil and lemon zest, charred quickly on the flat top for a crunch that contrasts the soft fish.
• Wild Rice Pilaf: An earthy grain like wild rice or quinoa absorbs the juices nicely and fits the rustic aesthetic.
• Blistered Cherry Tomatoes: Cooked until they burst on the grill, adding a sweet acidity that cuts through the butter.
• Crisp White Wine: A glass of Sauvignon Blanc or an unoaked Chardonnay pairs perfectly with the citrus and brine notes.
• Grilled Potatoes: Thinly sliced potatoes cooked on the plancha until crispy provide a satisfying starch element.

Conclusion

Grilling Alaskan Seaweed-Wrapped Fish on the Arteflame is a culinary adventure that rewards you with one of the most tender, flavorful seafood dishes imaginable. It transforms a simple fillet into a centerpiece that sparks conversation, connecting your guests to the ancient traditions of coastal cooking. The visual presentation of the charred kelp packet, opening to reveal the steaming, aromatic fish inside, provides a dramatic flair that standard grilling lacks. It is a technique that proves that sometimes, nature provides the best cookware.

We encourage you to try this method the next time you have access to fresh seafood. Whether you are on a beach in the Pacific Northwest or in your backyard in the suburbs, the combination of fire, sea, and fresh ingredients will transport you. Enjoy the process of building the fire, wrapping the catch, and savoring the unique, smoky, umami-rich results that only this preparation can deliver.