Grilled Swordfish with Lemon Caper Sauce in New Jersey

Introduction

This stunning Grilled Swordfish with Lemon Caper Sauce recipe is the perfect way to enjoy a fresh, flavorful seafood dish outdoors in true New Jersey style. Using the Arteflame Grill, we'll sear the swordfish at over 1,000°F for an unbeatable crust, then finish it to perfection on the flat top cooktop. With a velvety lemon caper butter sauce and juicy swordfish steaks that melt in your mouth, this dish will be a hit whether you're near the Jersey Shore or hosting a backyard dinner party. Let's fire up that Arteflame and start grilling!

Ingredients

• 4 fresh swordfish steaks (1 to 1.5 inches thick)
• 4 tablespoons unsalted butter (for grilling)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly cracked black pepper
• Zest and juice of 1 lemon
• 2 tablespoons capers, drained
• 2 cloves garlic, finely minced
• 2 tablespoons cold butter (for sauce)
• Fresh parsley, chopped (for garnish)
• Lemon wedges (to serve)

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a little vegetable oil on three paper napkins and place them in the center of your Arteflame Grill.
2. Stack hardwood firewood over the napkins.
3. Light the napkins and let the fire build. Allow 20 minutes to reach cooking temperature (center grate should exceed 1,000°F).

Step 2: Prepare Your Swordfish

1. Pat swordfish steaks dry with paper towels.
2. Season both sides with kosher salt and freshly cracked black pepper.
3. Rub a thin layer of softened butter on each steak (instead of olive oil for more flavor).

Step 3: Sear the Swordfish

1. Place each steak directly on the center grill grate and sear for 1.5 - 2 minutes per side to lock in the juices.
2. Once golden brown with grill marks, move them to the flat griddle cooktop to continue cooking.
3. Let cook until internal temperature reaches 125°F (for medium). Remove when internal temperature is 110°F—carryover cooking will finish the job.

Step 4: Make the Lemon Caper Butter Sauce

1. On the Arteflame flat cooktop, melt 2 tablespoons butter near the center zone.
2. Add minced garlic and sauté for 30 seconds.
3. Stir in lemon juice, lemon zest, and capers. Let simmer for 1-2 minutes.
4. Whisk in 2 tablespoons cold butter off heat zone to emulsify.

Step 5: Serve

1. Plate swordfish steaks and spoon the warm lemon caper sauce over the top.
2. Sprinkle with fresh parsley and serve with lemon wedges.

Tips

• Always remove swordfish at 15°F below your target temp to prevent overcooking.
• Use hardwoods like oak or hickory for a stronger infusion of smokiness.
• Keep sauce ingredients prepped and near the center for quick cooking technique.
• Use the inner griddle zones for higher heat and outer edges for keeping food warm.
• Butter enhances flavor and caramelizes beautifully on the steel griddle.

Variations

1. Garlic Herb Swordfish: Add rosemary, thyme, and minced shallots to the sauce instead of capers for a more herbaceous flavor.
2. Swordfish Piccata Style: Add white wine and extra lemon juice to the sauce and serve over grilled pasta noodles made on the griddle.
3. Tropical Swordfish: Replace capers with diced grilled pineapple and finish with a touch of lime zest for a sweet-tangy version.
4. Chili Lime Swordfish: Add a pinch of red chili flakes and sub lime for lemon to introduce gentle heat and brightness.
5. Tomato Basil Swordfish: Top grilled fish with diced cherry tomatoes, fresh basil, and garlic butter for a summery Italian spin.

Best pairings

• Side: Grilled asparagus or baby zucchini on the outer flat cooktop zone
• Drink: A crisp Sauvignon Blanc or dry Rosé
• Starch: Buttered grilled potatoes or garlic flatbread warmed on the griddle
• Dessert: Griddled peaches with honey and mascarpone

Conclusion

Grilling swordfish using the Arteflame gives you steak-like results with seafood – juicy, meaty, and full of flavor. The lemon caper sauce adds that savory tang that makes this dish sing on any summer night in New Jersey or beyond. With nearly no cleanup and the joy of cooking outdoors, this grilled swordfish recipe brings the flavor and the fun.