Portuguese Grilled Sea Bass with Garlic and Herbs

Introduction

Discover the authentic flavors of Portugal with this delicious Portuguese grilled sea bass recipe. Cooked to perfection on the Arteflame grill, this whole sea bass is seared over high heat to lock in its juices, then finished on the flat cooktop for a crispy, flavorful crust. Enhanced with fresh garlic, herbs, and butter, this grilled fish is a simple yet flavorful dish that will impress your guests. The Arteflame grill ensures a perfect even sear without burning, making it the ideal way to prepare this traditional dish.

Ingredients

• 1 whole sea bass, cleaned and scaled (about 2 lbs)
• 3 cloves garlic, minced
• 2 tbsp unsalted butter, melted
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh cilantro, chopped
• 1 tbsp fresh oregano, chopped
• Juice of 1 lemon
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp smoked paprika
• 1 tbsp vegetable oil (for lighting the grill)
• 3 paper napkins (for lighting the grill)
• Firewood

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil onto three paper napkins.
2. Place the oil-soaked napkins in the center of the Arteflame grill.
3. Stack firewood over the napkins and light the paper.
4. Allow the grill to heat up for about 20 minutes until the flat cooktop is evenly heated.

Step 2: Prepare the Sea Bass

1. Pat the sea bass dry with a paper towel.
2. Using a sharp knife, make three shallow cuts on each side of the fish.
3. In a small bowl, mix the minced garlic, melted butter, parsley, cilantro, oregano, lemon juice, salt, pepper, and smoked paprika.
4. Rub this mixture all over the fish, including inside the cavity.

Step 3: Sear the Sea Bass

1. Place the sea bass on the center grill grate of the Arteflame at 1,000°F.
2. Sear each side for about 1-2 minutes until a golden crust forms.
3. Once seared, move the fish onto the flat cooktop to finish cooking.

Step 4: Finish Cooking on the Flat Cooktop

1. Cook the fish for about 8-10 minutes per side, depending on its thickness.
2. Check for doneness by inserting a thermometer in the thickest part; remove the fish when the internal temperature reaches 130°F.
3. Let the fish rest for 5 minutes before serving.

Tips

• Use fresh, high-quality sea bass for the best flavor.
• Remove the fish from the grill when it's 15°F below the desired final temperature, as it continues to cook while resting.
• For a smokier flavor, use fruitwood like cherry or apple when grilling.
• Grill some lemon halves on the flat cooktop and squeeze them over the fish when serving.
• Brushing the fish with butter while it cooks keeps it moist and enhances its flavor.

Variations

1. Spicy Portuguese Sea Bass: Add 1 tsp of red pepper flakes and 1 tsp of piri-piri sauce to the garlic-butter mixture for a spicy kick.
2. Citrus Herb Sea Bass: Use a mix of lemon and orange juice for a bright, citrusy flavor.
3. Garlic Butter Parmesan Sea Bass: Sprinkle grated parmesan over the sea bass in the last few minutes of cooking for a richer taste.
4. Thai-Inspired Grilled Sea Bass: Substitute cilantro with Thai basil and add a splash of fish sauce for an Asian twist.
5. Rosemary Lemon Sea Bass: Use fresh rosemary instead of oregano, and add extra lemon zest for a fragrant dish.

Conclusion

This Portuguese Grilled Sea Bass with Garlic and Herbs is a stunning dish that brings out the best natural flavors of fresh seafood. Grilled to perfection on the Arteflame, it has a crispy, beautifully seared exterior and a moist, tender inside. Serve it with a side of grilled vegetables or Portuguese-style potatoes for an unforgettable meal.

Best Pairings

• Portuguese Vinho Verde: A crisp, slightly effervescent white wine that complements the citrus and herb flavors.
• Grilled Vegetables: Peppers, zucchini, and asparagus grilled on the flat cooktop make for a perfect side.
• Portuguese Roasted Potatoes: Crispy, golden potatoes with garlic and olive oil enhance the dish’s rustic charm.
• Fresh Baked Crusty Bread: Ideal for soaking up any leftover garlic butter sauce.
• Simple Green Salad: A fresh, lightly dressed salad balances the richness of the grilled fish.