Grilled Connecticut Sea Bass with Garlic Herb Butter on the Arteflame

There is something undeniably sophisticated about a perfectly grilled sea bass, yet it remains one of the most approachable dishes you can master on the Arteflame grill. Drawing inspiration from the classic Connecticut-style preparation—famous for its reliance on warm, rich butter rather than heavy cream sauces—this recipe celebrates the natural sweetness of the fish. The goal here is texture: achieving that golden, crackling skin while keeping the meat underneath moist and tender. This is where the solid steel cooktop of the Arteflame shines, providing an even, high-heat sear that traditional grates simply cannot match.

This dish is an ode to coastal summers, combining fresh aromatics with the savory depth of garlic butter. Whether you are hosting a formal outdoor dinner party or simply treating your family to a healthy, flavorful meal, this Connecticut Sea Bass brings the seaside restaurant experience directly to your patio. The key lies in the simplicity of the ingredients, allowing the high-heat searing capability of the grill to do the heavy lifting, locking in juices and creating a flavor profile that is both rustic and refined.

Ingredients

The Fish

• 4 fresh Sea Bass fillets (approx. 6 oz each, skin-on is essential for texture)
• 2 tbsp Grape seed oil or Avocado oil (for coating the grill surface)
• Sea salt (to taste)
• Freshly cracked black pepper (to taste)

The Garlic Herb Butter

• 1/2 cup Unsalted butter (softened to room temperature)
• 2 cloves Garlic (minced finely)
• 1 tbsp Fresh flat-leaf parsley (chopped)
• 1 tbsp Fresh dill (chopped)
• 1 tsp Fresh lemon zest
• 1/2 tbsp Fresh lemon juice
• Pinch of Sea salt

Instructions

Step 1: Fire Up the Grill

1. Start your Arteflame grill by building a fire in the center using charcoal or wood. Allow it to burn down until the center cooktop reaches over 400°F.
2. Clean the flat steel cooktop with a scraper to ensure a smooth surface for the delicate fish.
3. Apply a thin layer of grape seed oil to the cooktop where you plan to place the fish. The area slightly away from the direct center fire is usually best for seafood to prevent burning the skin before the meat cooks.

Step 2: Prepare the Herb Butter

1. While the grill heats up, combine the softened butter, minced garlic, chopped parsley, dill, lemon zest, lemon juice, and a pinch of salt in a small bowl.
2. Mix thoroughly until the herbs are evenly distributed throughout the butter. Set aside at room temperature so it is ready to melt over the hot fish immediately.

Step 3: Prep the Sea Bass

1. Pat the sea bass fillets completely dry with paper towels. Moisture is the enemy of a crispy sear; if the skin is wet, it will steam rather than crisp.
2. Score the skin lightly with a sharp knife (2 or 3 shallow slashes) to prevent the fish from curling up when it hits the heat.
3. Season both sides generously with sea salt and freshly cracked black pepper.

Step 4: Grill the Fish

1. Place the fillets onto the hot, oiled cooktop, skin-side down. Press down gently with a spatula for 10 seconds to ensure full contact with the steel.
2. Let the fish cook undisturbed for about 3 to 4 minutes. You will see the flesh turn opaque starting from the bottom up. Do not try to move it too early; the skin will release from the steel naturally when it is crisp.
3. Once the skin is golden and crispy, carefully flip the fillets. Cook on the flesh side for another 2 to 3 minutes, or until the internal temperature reaches 145°F and the fish flakes easily with a fork.

Step 5: Finish and Serve

1. Move the fillets to the outer, cooler edge of the cooktop to keep warm if serving multiple dishes, or plate immediately.
2. While the fish is piping hot, place a generous dollop of the garlic herb butter on top of each fillet.
3. Allow the butter to melt over the fish, creating a sauce that mingles with the natural juices. Serve with a wedge of fresh lemon.

Tips

Grilling fish can be intimidating, but the flat cooktop of the Arteflame removes the risk of fillets falling through the grates. To ensure perfection, always prioritize drying your fish. Any residual water on the skin acts as a barrier to heat, resulting in a rubbery texture rather than that desired potato-chip crunch. Additionally, patience is a virtue when searing seafood. If you try to lift the fish and it sticks, it simply isn't ready. Give it another 30 seconds; once the Maillard reaction creates that crust, it will release effortlessly from the seasoned steel.

Temperature management is also crucial. Unlike a steak, which loves intense heat, sea bass benefits from a medium-high zone. On the Arteflame, this is typically the middle ring of the cooktop. If you find the skin browning too fast before the meat is cooked, slide the fillets toward the outer edge where the temperature is lower. This technique creates a gentle roasting environment to finish the cooking process without charring the delicate skin.

Variations

While the classic garlic herb butter is a staple for Connecticut-style seafood, sea bass is a versatile canvas that adapts well to various flavor profiles. You can easily modify the compound butter or the seasoning rub to suit the theme of your dinner. These variations allow you to use the same grilling technique while offering a completely different taste experience. Here are a few ways to switch it up:

• Citrus Burst: Add orange zest and a splash of lime juice to the butter for a brighter, fruiter finish that cuts through the richness.
• Spicy Kick: Incorporate crushed red pepper flakes or a teaspoon of smoked paprika into the butter for a subtle heat.
• Mediterranean Style: Mix chopped capers and finely diced kalamata olives into the butter, and garnish with fresh oregano.
• Asian Fusion: Swap the herbs for cilantro and mix in a teaspoon of soy sauce and grated ginger into the butter.
• Provencal: Use dried lavender, thyme, and rosemary in the butter for a floral, earthy aroma.

Best pairings

A dish as elegant as grilled sea bass deserves sides that complement its delicate flavor without overpowering it. Since you already have the Arteflame heated up, it makes sense to utilize the cooktop for your side dishes as well. Vegetable-forward sides work best to balance the richness of the butter sauce. The goal is to create a plate that feels light yet satisfying, echoing the fresh vibes of the seafood.

• Grilled Asparagus: Toss with olive oil and lemon, then grill alongside the fish for a smoky crunch.
• Blistered Cherry Tomatoes: Cook them until they burst to create a natural, sweet acidity that pairs with the butter.
• Smashed Fingerling Potatoes: Par-boil them, then smash and sear on the flat top for crispy edges.
• Crisp Sauvignon Blanc: The acidity in this wine cuts through the butter perfectly.
• Arugula Salad: A simple salad with a lemon vinaigrette provides a peppery, fresh contrast.

Conclusion

Mastering this Grilled Connecticut Sea Bass recipe on the Arteflame is a testament to the beauty of simple, high-quality ingredients cooked with fire. By focusing on the technique of the sear and the richness of the herb butter, you create a dish that feels luxurious but is surprisingly easy to execute. The visual appeal of the golden, crispy skin combined with the aroma of melting garlic butter is sure to impress any guest.

We encourage you to try this recipe for your next outdoor gathering. It moves away from the standard burgers and brats, offering a lighter, more refined option that truly utilizes the versatility of your plancha-style grill. Gather your ingredients, light the fire, and enjoy the process of creating a restaurant-quality seafood dinner right in your own backyard.