Grilled Welsh Sea Bass with Laverbread Butter

Introduction

This grilled Welsh sea bass recipe highlights the delicate flavors of fresh seafood with a luscious laverbread and butter glaze. Using the Arteflame grill, this dish achieves a perfect sear on the center grill grate at 1,000F before cooking to perfection on the flat cooktop. This method locks in the juices, ensuring a beautifully moist and flavorful fish every time. The result is a dish that is both simple and elegant, celebrating the best of Welsh cuisine.

Ingredients

• 2 whole sea bass, gutted and cleaned
• 4 tbsp unsalted butter, softened
• 2 tbsp laverbread (Welsh seaweed puree)
• 1 tsp lemon zest
• 1 tbsp fresh parsley, chopped
• Salt and freshly ground pepper, to taste
• 1 lemon, sliced
• 2 garlic cloves, minced
• 1 tbsp vegetable oil (for lighting the grill)

Instructions

Step 1: Prepare the Arteflame grill

1. Pour vegetable oil on three paper napkins and place them in the center of the grill.
2. Stack firewood over the napkins.
3. Light the napkins and allow the fire to build. The grill will be ready for cooking in about 20 minutes.

Step 2: Prepare the laverbread butter

1. In a small bowl, mix the softened butter, laverbread, lemon zest, minced garlic, salt, and fresh parsley.
2. Blend until smooth and set aside.

Step 3: Prepare the sea bass

1. Pat the sea bass dry with paper towels.
2. Rub the outside and cavity with a little salt and pepper.
3. Stuff the cavity with lemon slices and half of the laverbread butter mixture.

Step 4: Sear the fish

1. Place the sea bass on the center grill grate of the Arteflame grill.
2. Sear for about 1-2 minutes per side until a golden crust forms.
3. Move the fish to the flatter griddle cooktop to continue cooking.

Step 5: Cook to perfection

1. Continue cooking the fish on the flat cooktop for 8-10 minutes, turning occasionally.
2. Brush the remaining laverbread butter on the fish as it cooks.
3. Remove from the grill when the internal temperature reaches 130F. Let it rest—it will continue rising to 145F.

Tips

• For extra flavor, add a few sprigs of fresh thyme inside the fish cavity.
• Always preheat your Arteflame grill for at least 20 minutes for even cooking.
• Use a fish spatula to carefully turn the fish without breaking the skin.
• Removing fish from the grill at 130F prevents overcooking due to residual heat.

Variations

• Garlic Herb Butter: Swap laverbread for minced garlic, chives, and thyme for a classic herbaceous flavor.
• Spicy Cajun: Replace laverbread with Cajun seasoning and paprika for a smoky, bold taste.
• Asian Inspired: Use miso paste and ginger instead of laverbread for umami richness.
• Mediterranean: Blend sun-dried tomatoes and basil into the butter for a vibrant, herbaceous twist.
• Lemon-Dill: Use fresh dill and lemon juice for a bright and citrusy profile.

Best pairings

• Grilled asparagus and roasted potatoes
• Crisp white wine, such as a Sauvignon Blanc or Albariño
• Welsh rarebit toast to complement the savory umami flavors
• A side of lightly charred cherry tomatoes

Conclusion

Grilling whole sea bass on the Arteflame grill with a laverbread butter glaze is a true celebration of Welsh seafood. The combination of smoky, buttery, and briny flavors makes this dish unforgettable. Whether for a weekend cookout or a special dinner, this method ensures moist, perfectly cooked fish every time.