Authentic Portuguese Grilled Sea Bass with Garlic & Herbs

Introduction

There is something inherently magical about Portuguese cuisine; it relies on the freshness of the ingredients rather than complex techniques to create unforgettable flavors. This Portuguese Grilled Sea Bass recipe—known locally as Robalo Grelhado—captures the essence of the Atlantic coast, bringing the rustic charm of an Algarve beachside restaurant right to your backyard. By using the Arteflame grill, we elevate this traditional dish, utilizing the wood-fired sear to achieve a perfectly crispy skin while keeping the white meat inside incredibly moist and tender. The smokiness from the fire complements the brightness of the lemon and the pungency of the garlic, creating a symphony of flavors.

Grilling whole fish can often be intimidating for home cooks, but the Arteflame’s flat-top cooktop removes the fear of delicate flesh falling through grates. This method allows you to cook the fish gently yet with high heat, searing in the natural juices. Whether you are hosting a summer dinner party or looking for a healthy, protein-rich family meal, this sea bass recipe offers a sophisticated yet simple solution that celebrates the pure joy of outdoor cooking. Prepare to transport your guests to Portugal with every bite.

Ingredients

The Main Components

• 2 Whole Sea Bass (approx. 1-1.5 lbs each), cleaned and scaled
• 4 Cloves of Garlic, minced
• 1/4 Cup Extra Virgin Olive Oil (plus extra for the grill)
• 1 Lemon, sliced into rounds
• 1 Lemon, juiced (for finishing)
• 1 Bunch Fresh Parsley, chopped (reserve some for garnish)
• 1 tsp Sweet Paprika (or Pimentón)
• 1 tsp Coarse Sea Salt
• 1/2 tsp Freshly Ground Black Pepper
• Fresh Cilantro (optional, for a southern Portuguese twist)

Instructions

Step 1: Prepare the Fish

1. Begin by rinsing the sea bass under cold water and patting them completely dry with paper towels. This step is crucial for achieving crispy skin.
2. Using a sharp knife, make 3 to 4 diagonal slashes on each side of the fish. This helps the heat penetrate evenly and allows the marinade to flavor the meat deeply.
3. Generously season the fish inside and out (including the cavity and the slashes) with coarse sea salt and black pepper.

Step 2: Create the Marinade

1. In a small bowl, whisk together the minced garlic, extra virgin olive oil, sweet paprika, and half of the chopped parsley.
2. Rub this mixture all over the fish, ensuring it gets into the slashes and the belly cavity.
3. Stuff the cavity with the lemon slices and the remaining fresh herbs. Let the fish sit at room temperature for 15-20 minutes while you prep the grill.

Step 3: Fire Up the Arteflame

1. Build a medium-sized fire in the center of your Arteflame grill. You want the flat cooktop to reach a searing temperature.
2. Wait until the cooktop is hot. A simple water drop test should sizzle and evaporate immediately.
3. Scrape the cooktop clean and apply a thin layer of vegetable oil or olive oil to the surface where you plan to place the fish.

Step 4: Grill the Sea Bass

1. Place the sea bass directly onto the hot flat-top surface. You should hear an immediate sear.
2. Let the fish cook undisturbed for about 5 to 7 minutes. Do not try to move it too early, or the skin will stick. When the skin is crisp, it will naturally release from the metal.
3. Carefully flip the fish using a wide spatula. Cook for another 5 to 7 minutes on the other side until the flesh is opaque and flakes easily with a fork.

Step 5: Finish and Serve

1. Once cooked, remove the fish from the grill and place it on a serving platter.
2. Drizzle the fresh lemon juice over the hot fish and garnish with the remaining parsley or cilantro.
3. Serve immediately while the skin is still crackling crisp.

Tips

Mastering whole fish on the grill requires patience and heat management. One of the most critical tips for this Portuguese Sea Bass recipe is to ensure your fish is completely dry before applying the oil or marinade; moisture creates steam, which prevents that desirable crispy skin from forming. Furthermore, do not skimp on the oil for the grill surface. While the Arteflame is excellent at seasoning, fish skin is delicate, and a well-lubricated surface ensures a seamless flip. If you find the fish is sticking, it likely needs another minute to crisp up and release naturally.

Another pro tip is to check the internal temperature if you are unsure about doneness. The thickest part of the fish should reach an internal temperature of 145°F (63°C). If you don't have a thermometer, insert a fork into the thickest part near the backbone and twist gently; if the meat is opaque and separates easily from the bone, it is ready. Finally, let the fish rest for just a couple of minutes after pulling it off the heat to allow the juices to redistribute, ensuring every bite is succulent.

Variations

While the classic garlic and herb combination is timeless, Portuguese cuisine is diverse, and there are several ways to tweak this recipe to suit different palates. You can easily adjust the heat or the herbal profile without losing the authentic soul of the dish. Here are a few popular variations to try on your Arteflame:

• Spicy Piri-Piri: Add 1 tablespoon of Piri-Piri sauce or crushed red chili flakes to the olive oil marinade for a fiery kick that contrasts beautifully with the sweet fish.
• Citrus Explosion: Mix orange zest and lime juice into the marinade along with the lemon for a brighter, more complex citrus profile common in modern Portuguese cooking.
• Algarve Style: Add sliced onions and bell peppers to the flat top grill alongside the fish, sautéing them in the fish juices until caramelized, and serve them piled on top.
• Herb Butter Finish: Instead of olive oil at the end, melt a knob of butter with chopped cilantro and garlic on the grill and brush it over the fish just before serving.
• Bacon Wrapped: For a rustic twist, wrap the center of the fish with a slice of cured bacon or presunto; the fat renders into the fish, adding a smoky, savory depth.

Best pairings

To create a truly authentic Portuguese dining experience, the sides and drinks are just as important as the main protein. In Portugal, grilled fish is almost invariably served with "Batatas a Murro"—punched potatoes. These are small potatoes boiled until tender, lightly smashed to break the skin, and then crisped up on the grill with olive oil and garlic. The starchiness of the potatoes absorbs the lemon and fish juices perfectly. A simple salad of mixed greens, tomatoes, and onions with a vinegar dressing also provides a necessary acidic cut to the richness of the olive oil.

Regarding beverages, the classic pairing is a chilled glass of Vinho Verde. This young, slightly effervescent white wine from northern Portugal has high acidity and floral notes that cleanse the palate between bites of oily fish. If you prefer beer, a light, crisp lager like Super Bock or Sagres is the traditional choice. For a non-alcoholic option, sparkling water with a generous squeeze of fresh lemon and a sprig of mint mirrors the flavors of the dish without overpowering them.

Conclusion

Grilling Portuguese Sea Bass on the Arteflame is more than just cooking a meal; it is an embrace of a lifestyle that values quality ingredients and shared moments. The combination of the smoky char from the wood fire, the aromatic punch of garlic and herbs, and the fresh zest of lemon creates a dish that is both comforting and exotic. It is a testament to the versatility of your grill, proving that it can handle delicate seafood just as masterfully as a hearty steak. This recipe invites you to slow down, pour a glass of wine, and enjoy the simple pleasures of good food and good company.

We hope this recipe inspires you to explore more seafood options on your grill. The crispy skin and tender meat achieved here are difficult to replicate in a standard kitchen, making this a true outdoor culinary gem. Gather your friends and family, fire up the Arteflame, and enjoy a taste of the Portuguese coast right in your own garden. Bom apetite!