Grilled Maryland Chesapeake Bay Black Bass with Lemon Butter

Introduction

There’s nothing quite like the rich, fresh taste of locally caught Maryland Chesapeake Bay black bass grilled to perfection on an Arteflame grill. The high-temperature sear locks in the juices, while the flat cooktop ensures an even finish. Paired with a simple yet flavorful lemon butter sauce, this dish is easy to make and absolutely delicious.

Ingredients

• 2 fresh Maryland Chesapeake Bay black bass (scaled and gutted)
• 2 tablespoons unsalted butter, melted
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Zest and juice of 1 lemon
• Fresh parsley for garnish
• 1 tablespoon butter for grilling

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil onto three paper napkins and place them in the center of the Arteflame grill.
2. Stack firewood over the soaked napkins and light them.
3. Let the fire burn for about 20 minutes until the center grill grate reaches 1,000°F for searing.

Step 2: Prepare the Fish

1. Pat the black bass dry with a paper towel.
2. Rub the melted butter all over the fish.
3. Season with salt, black pepper, smoked paprika, and garlic powder.
4. Zest the lemon over the fish, then squeeze the lemon juice onto it.

Step 3: Sear the Fish

1. Place the fish onto the center grill grate for a high-temperature sear.
2. Sear for about 1-2 minutes per side to lock in the juices.

Step 4: Finish Cooking on the Flat Griddle

1. Move the fish to the flat cooktop surrounding the grill grate.
2. Cook for another 4-5 minutes on each side until the internal temperature reaches 130°F (final temperature will reach 145°F while resting).

Step 5: Garnish and Serve

1. Remove the fish from the grill and let it rest.
2. Garnish with fresh parsley and drizzle with additional melted butter if desired.
3. Serve immediately with grilled vegetables or sides.

Tips

• Ensure your grill is at the correct temperature before searing to get the best sear.
• Use a meat thermometer to track internal doneness. Remove at 130°F for final resting to 145°F.
• Always let meat rest before serving to lock in the juices.
• Grill lemon slices on the Arteflame griddle for extra flavor.

Variations

1. Garlic Herb Black Bass: Replace smoked paprika with fresh rosemary and thyme for an herbaceous twist.
2. Spicy Cajun Black Bass: Use a Cajun seasoning blend for a bold, spicy kick.
3. Mediterranean Style Black Bass: Add olives, capers, and cherry tomatoes for a Mediterranean-inspired variation.
4. Asian-Inspired Black Bass: Brush with a soy sauce, ginger, and honey glaze for a sweet-savory balance.
5. Citrus-Honey Black Bass: Mix a little honey with lemon zest for a sweet and tangy flavor boost.

Best Pairings

• Grilled asparagus or zucchini on the Arteflame griddle
• Roasted garlic mashed potatoes
• Crisp white wines like Sauvignon Blanc or Chardonnay
• Grilled lemon wedges for extra acidity

Conclusion

This grilled Maryland Chesapeake Bay black bass is a simple yet incredibly flavorful dish that showcases the benefits of cooking on an Arteflame grill. The high-heat sear locks in flavor, while the flat cooktop ensures even cooking without burning. Whether making it for a special occasion or a quick weeknight meal, this recipe is bound to impress.