Grilled Swordfish with Orange Zest – Massachusetts Style

Introduction

Massachusetts is known for its rich fishing heritage, and this grilled swordfish recipe is a tribute to that tradition. The Arteflame grill lets you achieve a perfect steakhouse-quality sear on the center grill grate at over 1,000°F before moving the fish to the flat cooktop to gently cook through. The citrus-herb crust enhances the fresh ocean flavor, making this dish a true coastal delight.

Ingredients

• 2 swordfish steaks (about 1-inch thick)
• 2 tbsp unsalted butter, melted
• Zest of 1 large orange
• 1 tbsp fresh lemon juice
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 tsp fresh thyme leaves
• 1 tsp fresh rosemary, finely chopped
• 1 tbsp Dijon mustard
• 1 tbsp fresh parsley, chopped
• 1 clove garlic, minced

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them in the center of the grill.
2. Stack firewood over the soaked napkins and light them.
3. Allow the grill to heat up for about 20 minutes until the center grate reaches 1,000°F.

Step 2: Prepare the Swordfish Steaks

1. Pat the swordfish steaks dry with a paper towel.
2. In a small bowl, mix the orange zest, lemon juice, sea salt, black pepper, thyme, rosemary, Dijon mustard, chopped parsley, and minced garlic.
3. Brush both sides of the swordfish with melted butter.
4. Coat the fish evenly with the citrus-herb mixture.

Step 3: Sear the Swordfish

1. Place the swordfish steaks on the center grill grate for a high-heat sear.
2. Sear each side for about 1-2 minutes until a golden crust forms.

Step 4: Move to the Flat Cooktop

1. Transfer the swordfish steaks to the Arteflame flat cooktop, placing them slightly away from the high-heat center.
2. Cook for an additional 3-5 minutes per side, depending on thickness, until the internal temperature reaches 130°F.

Step 5: Rest and Serve

1. Remove the swordfish from the grill when its internal temperature is 115°F (it will continue to cook after removal).
2. Let it rest for 5 minutes before serving.
3. Garnish with extra parsley and a wedge of orange.

Tips

• Always preheat the Arteflame grill properly for the best sear.
• Use fresh herbs for maximum flavor impact.
• Letting the fish rest ensures it stays juicy.

Variations

• Spicy Cajun: Replace herbs with Cajun seasoning and a dash of cayenne pepper for a bold kick.
• Garlic Butter: Use extra minced garlic and double the butter for a richer taste.
• Asian Fusion: Add a splash of soy sauce and garnish with sesame seeds.
• Honey Mustard: Mix Dijon mustard with a teaspoon of honey for a sweet-savory balance.
• Mediterranean: Use oregano and smoked paprika with a drizzle of olive oil.

Best Pairings

• Grilled asparagus with lemon zest
• Roasted potatoes with rosemary
• Crisp white wine like Sauvignon Blanc
• Fresh arugula salad with balsamic vinaigrette

Conclusion

This grilled swordfish celebrates the coastal flavors of Massachusetts in a simple yet elegant way. The high-heat sear from the Arteflame grill locks in the juices while the orange zest and fresh herbs bring out the natural flavors of the fish. Whether enjoyed with fresh vegetables or a side of grilled bread, this dish is sure to impress.