Grilled Connecticut Sea Bass with Herb Butter

Introduction

Nothing beats the delicate, flaky texture and buttery richness of a perfectly grilled sea bass. This recipe takes advantage of the Arteflame grill’s intense heat to lock in juiciness while infusing the fish with deep, smoky flavors. Topped with a savory garlic herb butter, this Connecticut-style grilled sea bass is simple, delicious, and restaurant-worthy.

Ingredients

• 2 fresh Connecticut sea bass fillets
• 4 tbsp unsalted butter, softened
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 lemon, sliced
• 1 tbsp vegetable oil (for lighting the grill)

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 over the oil-soaked napkins.
3. Light the paper napkins and allow the fire to build. The grill is ready for cooking in about 20 minutes.

Step 2: Prepare the Herb Butter

1. In a small bowl, mix softened butter with minced garlic, chopped parsley, thyme, sea salt, and black pepper.
2. Set the herb butter aside for later.

Step 3: Sear the Sea Bass

1. Lightly season the sea bass fillets with sea salt and black pepper.
2. Place the fillets on the center grill grate over high heat (1,000F) for an intense sear.
3. Sear each side for about 1 minute to lock in juices.

Step 4: Finish Cooking on the Flat Cooktop

1. Move the seared fillets to the flat cooktop griddle.
2. Cook for 4-5 minutes per side, using the heat zones to control doneness.

Step 5: Add Herb Butter and Serve

1. Top the sea bass fillets with a generous dollop of garlic herb butter.
2. Allow the butter to melt over the fish.
3. Remove the fillets from the grill when the internal temperature is about 15F below the desired doneness.
4. Serve with fresh lemon slices.

Tips

• For perfect grill marks, let the fish sear without moving it.
• Use the outer edges of the grill for gentle heat control.
• Keep the skin on for added crispiness and easy flipping.

Variations

1. Spicy Cajun: Add Cajun seasoning to the fillets for extra heat and bold flavor.
2. Lemon-Dill: Replace parsley and thyme with fresh dill and extra lemon zest.
3. Garlic-Parmesan: Add grated Parmesan cheese to the herb butter for extra richness.
4. Miso-Glazed: Brush the fillets with a mix of miso paste and honey before grilling.
5. Asian-Inspired: Use soy sauce, ginger, and sesame oil for a flavorful twist.

Conclusion

Sea bass grilled on the Arteflame brings out flavors you won’t get with any other method. The high-heat sear locks in moisture while the steel cooktop ensures even cooking without burning. Try this recipe for a taste of Connecticut-style seafood that is simply unbeatable.

Best Pairings

• Grilled asparagus with lemon zest
• Butter-roasted baby potatoes
• A crisp, chilled sauvignon blanc
• Fresh arugula salad with balsamic glaze