Spanish Grilled Swordfish with Tomato and Herb Salsa

Introduction

This Spanish-inspired grilled swordfish recipe brings out bold flavors with a fresh tomato and herb salsa. The Arteflame grill creates the perfect steakhouse-quality sear, locking in juices while delivering a beautifully even cook. The combination of smoky grilled fish and vibrant tomato salsa makes this dish a showstopper for any occasion.

Ingredients

• 2 thick swordfish steaks (about 1-inch thick)
• 2 tbsp unsalted butter
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 1 large tomato, diced
• 1/4 cup red onion, finely chopped
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh cilantro, chopped
• 1 tbsp fresh oregano, chopped
• Juice of 1/2 lemon
• 1 tbsp red wine vinegar
• 1 tbsp olive oil
• 1 clove garlic, minced
• Pinch of red pepper flakes

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour some vegetable oil onto three paper napkins.
2. Place them inside the grill and stack firewood on top.
3. Light the napkins and allow the grill to heat for about 20 minutes.

Step 2: Prepare the Swordfish

1. Pat the swordfish steaks dry with a paper towel.
2. Season both sides with salt, black pepper, and smoked paprika.
3. Melt butter and brush onto both sides of the fish.

Step 3: Make the Tomato and Herb Salsa

1. In a bowl, combine diced tomato, red onion, parsley, cilantro, oregano, garlic, red pepper flakes, lemon juice, red wine vinegar, and olive oil.
2. Mix well and set aside to let the flavors meld.

Step 4: Sear the Swordfish Steaks

1. Place the swordfish steaks on the center grill grate at 1,000°F.
2. Sear for 1-2 minutes per side to develop a golden crust.

Step 5: Move to the Flat Griddle Cooktop

1. Transfer the seared steaks to the outer griddle area of the Arteflame.
2. Continue cooking, flipping occasionally, until the internal temperature reaches 130°F.
3. Remove from the grill and let rest (it will carry over to 145°F).

Step 6: Serve

1. Top each swordfish steak with generous spoonfuls of the tomato and herb salsa.
2. Serve immediately and enjoy!

Tips

• Use a meat thermometer to ensure doneness without overcooking.
• The center grill grate provides an unbeatable sear, while the griddle area ensures even finishing.
• Let the swordfish rest before serving to keep it juicy.
• If the salsa sits too long, taste and adjust seasoning before serving.

Variations

1. Garlic Butter Swordfish: Replace paprika with minced garlic and add extra butter for a rich, velvety finish.
2. Spanish Citrus Swordfish: Replace red wine vinegar with orange and lime juice for a tangy, bright flavor.
3. Spicy Chili Swordfish: Add finely minced jalapeño and extra red pepper flakes for a spicy kick.
4. Smoky Mediterranean Swordfish: Add chopped olives and feta to the salsa for a rich Mediterranean twist.
5. Herb Crusted Swordfish: Press a mixture of finely chopped rosemary, thyme, and basil onto the fish before searing.

Conclusion

Grilling swordfish on the Arteflame brings an unmatched level of flavor and texture. The perfect sear locks in the moisture, while the tomato herb salsa enhances every bite with freshness. Try different variations to suit your taste, and pair it with grilled vegetables or potatoes for a complete meal.

Best Pairings

• Grilled asparagus with lemon zest
• Fire-roasted bell peppers
• Grilled baby potatoes with garlic butter
• Spanish white wine or a crisp Albariño
• Grilled sourdough bread with olive oil