Grilled Sea Bass with Artichoke and Lemon Butter

Instructions

1. 1

   Preheat grill to medium-high heat (around 400°F). Pat sea bass fillets dry and brush both sides lightly with 1 tablespoon olive oil. Season generously with salt and pepper.

   Tip: Dry fish prevents sticking and ensures better browning on the grill.

2. 2

   Toss artichoke halves with 2 tablespoons olive oil, salt, pepper, and minced garlic. Place on grill grates cut-side down and grill for 4-5 minutes until golden, then flip and cook another 3-4 minutes until tender.

   Tip: Artichokes benefit from high heat to develop caramelization and char.

3. 3

   Once artichokes are nearly done, place sea bass fillets skin-side down on oiled grill grates. Grill for 4-5 minutes without moving, then gently flip and cook 3-4 minutes more until flesh is opaque and flakes easily.

   Tip: Resist the urge to move the fish frequently; let it develop a golden crust.

4. 4

   While fish cooks, prepare the lemon butter sauce. In a small saucepan over medium heat, combine white wine, lemon juice, and thyme sprigs. Reduce by half, approximately 3-4 minutes.

   Tip: Reducing the wine concentrates the flavors and creates a silkier sauce base.

5. 5

   Remove the pan from heat and whisk in cold butter cubes one at a time, creating an emulsified sauce. Strain out thyme sprigs and stir in remaining 2 tablespoons olive oil and red pepper flakes.

   Tip: Keep butter additions off direct heat to prevent the sauce from breaking or becoming greasy.

6. 6

   Plate the grilled sea bass and artichokes together. Spoon the lemon butter sauce around the fish, garnish with fresh parsley and additional thyme, and serve immediately while hot.

   Tip: Serve with crusty bread to soak up the delicious sauce.