Alaskan Seaweed-Wrapped Grilled Fish on Arteflame

Introduction

Experience the deep umami flavors of Alaskan seaweed-wrapped fish, grilled to perfection on the Arteflame. The seaweed locks in moisture, imparting a rich, ocean-fresh taste while developing a delicate crust. This dish is a celebration of fresh seafood and bold flavors, made effortlessly on the open-fire Arteflame grill.

Ingredients

• 2 fresh Alaskan fish fillets (halibut, salmon, or cod)
• 4 large sheets of wild-harvested Alaskan seaweed
• 2 tbsp unsalted butter, melted
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tsp minced garlic
• 1/2 tsp red pepper flakes (optional)
• 1 lemon, sliced
• Fresh dill or parsley for garnish

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour vegetable oil on three paper napkins and place them in the grill.
2. Stack firewood on top of the napkins.
3. Light the paper napkins and allow the fire to burn for about 20 minutes until the cooking surface is evenly heated.

Step 2: Prepare the Fish

1. Pat the fish fillets dry with a paper towel.
2. Brush each fillet with melted butter.
3. Season both sides with sea salt, black pepper, minced garlic, and red pepper flakes.

Step 3: Wrap in Seaweed

1. Lay out two sheets of seaweed per fillet for extra durability.
2. Place a seasoned fillet in the center of each seaweed wrap.
3. Wrap the fish tightly, tucking in the edges under the fillet, ensuring it seals in moisture.

Step 4: Grill the Fish

1. Place the seaweed-wrapped fillets on the Arteflame flat cooktop griddle, closer to the center where the heat is high.
2. Grill for about 3-4 minutes per side, allowing the seaweed to crisp while keeping the fish moist inside.
3. Once the fish reaches an internal temperature of 125°F (for medium-rare) or 130°F (for medium), remove it from the grill. Let it rest as it will continue to cook.

Step 5: Serve and Garnish

1. Transfer the grilled fish to a plate.
2. Garnish with fresh dill or parsley and serve with lemon slices.

Tips

• Use wild-harvested Alaskan seaweed for an authentic umami boost.
• Monitor grill zones – place the fish closer to the hotter area for a crisper seaweed crust.
• Let the fish rest off the grill to avoid overcooking as it rises about 15°F after removal.

Variations

1. Asian-Inspired: Add soy sauce, ginger, and sesame seeds to the seasoning mix.
2. Spicy Cajun: Use Cajun seasoning and smoked paprika for a bold kick.
3. Garlic Butter: Infuse the melted butter with roasted garlic for extra depth.
4. Citrus Zest: Add lime and orange zest to bring a fresh citrusy note.
5. Miso Glazed: Brush the fish with a miso and honey glaze before wrapping.

Conclusion

Grilling Alaskan seaweed-wrapped fish on the Arteflame brings out the best flavors from the ocean. The high heat and even grilling surface ensure the perfect texture, while the seaweed enhances the moisture and taste of the fish. Try different variations for unique twists on this gourmet grilled dish.

Best Pairings

• Grilled asparagus or zucchini with butter
• Charred corn with smoked paprika
• A light, citrusy white wine like Sauvignon Blanc
• Freshly baked crusty bread with garlic butter