Greek Grilled Tsipoura (Sea Bream) on the Arteflame

Introduction

Greek Grilled Tsipoura (Sea Bream) is a Mediterranean classic. Whole sea bream is seasoned with butter, lemon, and herbs, then grilled to flaky perfection over an open flame. Using the Arteflame grill, we achieve a beautifully crisp skin and succulent, juicy flesh. This method enhances the natural flavors and delivers restaurant-quality results every time.

Ingredients

• 2 whole sea bream, cleaned and scaled
• 4 tbsp unsalted butter, melted
• 1 lemon, sliced
• 2 cloves garlic, minced
• 1 tbsp fresh oregano, chopped
• 1 tbsp fresh parsley, chopped
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes (optional)
• 1 tbsp capers (optional)
• Extra lemon wedges for serving

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil onto three paper napkins.
2. Place the soaked napkins in the center of the grill.
3. Stack firewood over the napkins and light the paper.
4. Wait about 20 minutes for the grill to reach optimal cooking temperature.

Step 2: Prepare the Fish

1. Pat the sea bream dry with paper towels.
2. Brush the outside and inside of the fish with melted butter.
3. Season with salt, black pepper, and red pepper flakes.
4. Stuff the cavity with lemon slices, garlic, oregano, and parsley.

Step 3: Sear the Fish

1. Place the fish on the center grill grate for about 2-3 minutes per side.
2. Flip once the skin is crispy and golden.

Step 4: Finish Cooking on the Flat Cooktop

1. Move the seared fish onto the flat griddle cooktop.
2. Cook for another 5-7 minutes per side until the fish reaches an internal temperature of 135°F.
3. Remove from the grill when the internal temperature is 120°F, as it will continue cooking off the heat.

Step 5: Serve

1. Place fish on a serving platter.
2. Garnish with extra lemon wedges and capers (if using).
3. Serve immediately and enjoy!

Tips

• Use fresh, high-quality fish for the best results.
• Ensure your grill is hot enough for the sear to lock in juices.
• Brush the grill with butter to prevent sticking.
• Let the fish rest for a few minutes before serving.

Variations

• Garlic Butter Tsipoura: Increase garlic, add fresh thyme, and baste frequently with garlic butter.
• Spicy Mediterranean Tsipoura: Use chili flakes, smoked paprika, and harissa for bold flavors.
• Herb-Crusted Tsipoura: Add a crust of finely chopped rosemary, thyme, and parsley.
• Greek Island Style Tsipoura: Marinate the fish in lemon juice, white wine, and olive oil before grilling.
• Zesty Citrus Tsipoura: Use a mix of lemon, lime, and orange slices for a fresh citrus kick.

Best Pairings

• Greek Salad with Feta and Olives
• Grilled Pita Bread with Tzatziki Sauce
• Roasted Garlic Potatoes
• A crisp white wine such as Assyrtiko or Sauvignon Blanc

Conclusion

Grilling Tsipoura on the Arteflame locks in moisture while achieving perfectly crispy skin. Using high heat for searing and finishing on the griddle results in restaurant-worthy flavor and texture. Try different variations to suit your taste and enjoy a true Greek grilling experience!