Entree: South Georgia and the South Sandwich Islands – Grilled Fish with Seaweed

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 15 min

Cook 10 min

Additional 15 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 firm white fish fillets, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 1 cup (30 g) fresh kelp or other edible brown seaweed, chopped (if using dried, rehydrate first)
- 1/4 cup (60 ml) dry white wine or fish stock (optional)
- 1 small lemon — zest and 2 tbsp (30 ml) juice
- 2 cloves garlic, minced (about 0.21 oz (6 g))
- 1 tbsp (15 ml) chopped fresh parsley
- 1/2 tsp (3 g) sea salt
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1/2 tsp (1 g) smoked paprika (optional)
- 4 lemon wedges for serving

Show original ingredient measurements

- 2 firm white fish fillets, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 1 cup (30 g) fresh kelp or other edible brown seaweed, chopped (if using dried, rehydrate first)
- 1/4 cup (60 ml) dry white wine or fish stock (optional)
- 1 small lemon — zest and 2 tbsp (30 ml) juice
- 2 cloves garlic, minced (about 6 g)
- 1 tbsp (15 ml) chopped fresh parsley
- 1/2 tsp (3 g) sea salt
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1/2 tsp (1 g) smoked paprika (optional)
- 4 lemon wedges for serving

Instructions

1. Pat the fish fillets dry and set aside. In a small bowl whisk together olive oil, minced garlic, lemon zest, 1 tbsp (15 ml) lemon juice, sea salt, black pepper, and smoked paprika.
2. Brush the mixture over both sides of the fillets and let rest at room temperature 10–15 minutes while you prepare the seaweed.
3. If using dried seaweed, rehydrate in warm water 5–10 minutes, drain and squeeze excess water. Rinse and chop fresh kelp into bite-size pieces if needed.
4. Heat a grill or heavy grill pan to medium-high and oil the grates or pan lightly. Grill the fillets 3–5 minutes per side (depending on thickness) until opaque and flaking easily.
5. Meanwhile, melt the butter in a skillet over medium heat. Add the chopped kelp and sauté 2–3 minutes until wilted. Add the white wine or fish stock if using and cook 1–2 minutes to meld flavors. Stir in the remaining 1 tbsp (15 ml) lemon juice and chopped parsley; adjust seasoning with a pinch more salt if needed.
6. To serve, place a spoonful of the warm seaweed on each plate, top with a grilled fillet, spoon any buttery pan juices over the fish, and serve with lemon wedges.