Seared Sea Bass with Irish Moss Butter

Introduction

Discover the rich flavors of Ireland with this Seared Sea Bass with Irish Moss Butter. Grilled to perfection on the Arteflame grill, the fish is seared at 1,000°F to lock in its juices, then finished on the flat griddle with a luscious seaweed-infused butter. The result is a dish that's crispy on the outside, tender on the inside, and bursting with oceanic goodness.

Ingredients

• 2 fresh Irish sea bass fillets
• 4 tbsp unsalted butter, softened
• 1 tbsp dried Irish moss seaweed, finely chopped
• 1 clove garlic, minced
• 1 tsp lemon zest
• 1 tbsp fresh lemon juice
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins.
2. Place the oil-soaked napkins in the center of the grill.
3. Stack firewood on top of the napkins.
4. Light the napkins and let the fire burn for about 20 minutes until the grill reaches the optimal cooking temperature.

Step 2: Prepare the Irish Moss Butter

1. In a small bowl, mix the butter, chopped Irish moss, minced garlic, lemon zest, and lemon juice.
2. Stir until well combined and set aside.

Step 3: Season and sear the sea bass

1. Season both sides of the sea bass fillets with salt and black pepper.
2. Place the fillets onto the center grill grate at 1,000°F and sear for 1 minute on each side.
3. Once seared, move the fillets to the outer flat cooktop to continue cooking.

Step 4: Finish cooking on the flat griddle

1. Let the sea bass cook on the flat griddle for another 3-5 minutes, flipping halfway through.
2. Add a spoonful of the Irish Moss Butter on top of each fillet and allow it to melt into the fish.
3. Remove the fish when its internal temperature is about 15°F below the desired doneness.

Step 5: Serve

1. Garnish with chopped parsley.
2. Serve with lemon wedges.
3. Enjoy this flavorful, Irish-inspired dish!

Tips

• Use the hotter part of the flat griddle closer to the center for quicker cooking.
• Ensure the butter melts slowly over the fish to enhance flavor.
• Remove fish slightly earlier since it continues cooking once off the grill.

Variations

1. Herb Butter Sea Bass: Replace Irish moss with fresh thyme and rosemary for a fragrant finish.
2. Spicy Sea Bass: Add a pinch of cayenne pepper or red pepper flakes to the Irish Moss Butter.
3. Citrus Sea Bass: Use orange and lime zest instead of lemon zest for a sweeter, tangy flavor.
4. Garlic Parmesan Sea Bass: Add grated Parmesan cheese to the Irish Moss Butter for richness.
5. Asian-Style Sea Bass: Replace butter with sesame oil and add soy sauce and ginger.

Best Pairings

• Grilled asparagus or zucchini on the Arteflame flat griddle.
• Roasted baby potatoes for a hearty side.
• A crisp Sauvignon Blanc or Pinot Grigio.
• Fresh, buttered Irish soda bread.

Conclusion

Grilling sea bass on the Arteflame grill brings out its natural flavors with a perfect crispy crust and tender interior. The Irish Moss Butter enhances the taste while keeping the fish moist and juicy. Try this recipe the next time you fire up your grill and impress your guests with a dish that is both simple and decadent.