Grilled Swordfish with Herb Butter (Maine Style) | Arteflame

Introduction

There is nothing quite like the smell of wood smoke mixing with salty ocean air to trigger an appetite. This Maine-style grilled swordfish captures that coastal magic right in your backyard. We are talking about thick, meaty steaks with a beautifully caramelized crust, topped with a zesty herb butter that melts into every crevice. It is lush, savory, and incredibly satisfying—a true steak lover’s seafood dish that feels like a warm hug on a plate.

Why This Recipe is a Keeper

I adore this recipe because swordfish is practically forgiving compared to delicate white fish. Often called the "steak of the sea," it holds up beautifully to the intense heat of the Arteflame grill, developing a crust that rivals any ribeye without falling apart. It feels elegant enough for a Saturday night dinner party but is quick enough for a weeknight treat. Plus, that lemon-dill butter adds a brightness that cuts right through the richness!

Kitchen Wisdom

• Pat it dry: Moisture is the enemy of a good sear. Use paper towels to get the fish bone-dry before oiling to ensure that golden crust.
• Watch the heat: Swordfish cooks fast. Pull it off the grill when it is just opaque (around 130°F) as it will continue cooking as it rests.

Make It Your Own

If you are avoiding dairy, swap the butter for a high-quality ghee or a plant-based butter alternative. No dill on hand? Fresh tarragon or parsley makes a lovely, herbaceous substitute that pairs perfectly with the citrus notes.

Ingredients

The Swordfish

• 2 Fresh Swordfish Steaks (approx. 1 inch thick)
• 2 tbsp Olive Oil (for brushing)
• Sea Salt (to taste)
• Freshly Ground Black Pepper (to taste)

The Herb Butter

• 1/2 cup Unsalted Butter (softened to room temperature)
• 1 clove Garlic (minced)
• 1 tbsp Fresh Dill (chopped)
• 1 tbsp Fresh Lemon Juice
• 1 tsp Lemon Zest
• Salt and Pepper (to taste)

Instructions

Step 1: Fire Up the Arteflame

1. Start by building a medium-sized fire in the center of your Arteflame grill. You want to establish a solid bed of coals to heat the griddle cooktop efficiently.
2. Allow the cooktop to reach a high searing temperature. The center of the cooktop is hottest, while the outer edges are cooler; for swordfish, you want a medium-high heat zone, usually found in the middle of the flat top radius.
3. Wipe the cooktop down with a little oil to ensure it is clean and non-stick.

Step 2: Prepare the Herb Butter

1. While the grill heats up, prepare your compound butter. In a small mixing bowl, combine the softened unsalted butter, minced garlic, chopped fresh dill, lemon juice, and lemon zest.
2. Season the mixture with a pinch of salt and black pepper.
3. Mash everything together with a fork until the herbs and citrus are evenly distributed throughout the butter. Set this aside at room temperature so it is ready to melt immediately upon serving.

Step 3: Prep and Season the Fish

1. Pat the swordfish steaks completely dry with paper towels. Removing surface moisture is crucial for getting a golden-brown sear rather than steaming the fish.
2. Brush both sides of the steaks generously with olive oil.
3. Season liberally with sea salt and freshly ground black pepper just before placing them on the grill.

Step 4: Grill the Swordfish

1. Place the swordfish steaks directly onto the flat steel cooktop of the Arteflame. You should hear an immediate, aggressive sizzle.
2. Sear the fish for approximately 4 to 5 minutes on the first side without moving it. This allows the crust to form and ensures the fish releases naturally from the steel.
3. Flip the steaks carefully. Grill the second side for another 3 to 4 minutes.
4. The fish is done when the flesh turns opaque and flakes slightly with a fork, but is still juicy in the center. Avoid overcooking, as swordfish can become tough.

Step 5: Finish and Serve

1. Remove the steaks from the grill and place them on a serving platter.
2. Immediately dollop a generous spoonful of the prepared herb butter onto each hot steak.
3. Allow the fish to rest for 2 to 3 minutes. As it rests, the butter will melt, creating a delicious sauce that permeates the meat. Serve immediately.

Tips

Grilling swordfish requires a bit of attention to detail to ensure it remains moist and flavorful. The most important tip is to avoid overcooking; unlike beef, swordfish does not benefit from "well-done" cooking and can quickly become dry and chalky. Aim for an internal temperature of about 130°F to 135°F for optimal juiciness. Additionally, always ensure your Arteflame cooktop is well-oiled and hot before the fish touches the surface; this guarantees that beautiful Maillard reaction sear.

Regarding the compound butter, make it ahead of time if possible. Letting the butter sit in the refrigerator for an hour allows the garlic and dill flavors to meld together more deeply. Just remember to bring it back to room temperature before grilling so it melts evenly over the finished dish. If your swordfish steaks are particularly thick, you can cover them with a basting dome on the grill for the last minute of cooking to ensure the center cooks through without burning the outside.

Variations

While the classic lemon and herb combination is a staple for Maine-style seafood, swordfish is a versatile canvas that pairs well with bold flavors. You can easily adapt this recipe to suit different global cuisines by swapping out the herbs and acids in your compound butter or marinade. The meaty texture of the fish stands up well to spices and stronger profiles that might overwhelm lighter white fish. Here are a few ways to mix it up:

• Cajun Kick: Add a teaspoon of blackened seasoning or Cajun spice rub to the butter and use lime juice instead of lemon for a Southern twist.
• Asian Fusion: Replace the dill and lemon with soy sauce, grated ginger, and sesame oil in the butter mixture.
• Mediterranean Style: Mix chopped capers, Kalamata olives, and fresh oregano into the butter for a savory, briny finish.
• Citrus Explosion: Use a mix of orange, lime, and lemon zest for a brighter, fruitier flavor profile.
• Spicy Garlic: Add a pinch of crushed red pepper flakes or sriracha to the garlic butter for a subtle heat.

Best pairings

To create a balanced meal that highlights the richness of the swordfish, you want sides that offer texture and brightness. Since you are already using the Arteflame, it makes sense to utilize the flat top for your sides as well. The high heat of the grill adds a layer of smokiness to vegetables that ties the whole plate together. A crisp, acidic white wine is generally the beverage of choice to cut through the buttery richness of the sauce.

• Grilled Asparagus: Toss spears in olive oil and sear them right next to the fish for a charred, tender crunch.
• Smashed Potatoes: Par-boil small potatoes, smash them flat, and crisp them up on the griddle with rosemary.
• Citrus Salad: A light arugula salad with a lemon vinaigrette mirrors the flavors in the herb butter.
• Drink Pairing: A cold glass of Sauvignon Blanc or a light Pinot Grigio pairs perfectly with the lemon and dill notes.

Conclusion

This Maine-style grilled swordfish recipe is a testament to the beauty of simple, high-quality ingredients cooked with fire. By utilizing the Arteflame grill, you achieve a restaurant-quality sear that conventional grates often struggle to produce with fish. The contrast between the smoky, charred exterior and the tender, buttery interior creates a dining experience that is both comforting and sophisticated. It is a dish that celebrates the ocean's bounty without overcomplicating it.

We hope this recipe inspires you to tackle seafood on your grill with confidence. Whether it is a weeknight meal or a special occasion, this swordfish with herb butter is sure to impress. Don't forget to experiment with the compound butter flavors to make the dish your own. Fire up the grill, gather your friends, and enjoy the incredible flavors of the coast right from your own backyard.