Perfectly Seared Swordfish Steaks on the Arteflame Grill

Enjoy the exquisite taste of swordfish steaks perfectly seared on the Arteflame grill. With its unique design and high-temperature center grill grate, you'll achieve a steakhouse-quality sear, locking in all the flavors and juices.

Ingredients

4 swordfish steaks (about 6-8 oz each)
4 tbsp unsalted butter
2 cloves garlic, minced
2 tbsp fresh lemon juice
2 tbsp fresh parsley, chopped
Salt and pepper to taste
Lemon wedges, for serving

Instructions

Fire Up the Grill

Prepare the Arteflame Grill: Start by firing up your Arteflame grill. Let it heat up until the center grill grate reaches 1,000°F for optimal searing.

Preparing the Swordfish

Season the Steaks: While the grill is heating up, season the swordfish steaks with salt and pepper on both sides.

Searing the Swordfish

Sear the Steaks: Place the swordfish steaks on the center grill grate to sear. Sear each side for 2-3 minutes until you achieve a beautiful golden crust.

Cooking to Perfection

Move to the Flat Top: After searing, move the steaks to the flat cooktop. Continue cooking on the flat top, which is cooler near the edges, for another 4-6 minutes, flipping halfway through, until the internal temperature reaches 130°F (medium-rare) or your desired doneness. Remember to remove the steaks when the internal temperature is 15°F below the desired final temperature.

Adding Flavor

Butter and Garlic: In the last 2 minutes of cooking, add the butter and minced garlic to the flat top cooktop near the steaks. Allow the butter to melt and mix with the garlic, then baste the steaks with this mixture.
Lemon and Parsley: Drizzle the fresh lemon juice over the steaks and sprinkle with chopped parsley.

Serving

Serve Hot: Remove the swordfish steaks from the grill and let them rest for a few minutes. Serve with lemon wedges on the side.

Tips

Optimal Heat Zones: Utilize the different heat zones on the Arteflame grill. Sear the steaks in the center and cook them to doneness on the outer edges.
Butter Baste: Basting with butter and garlic adds rich flavors to the swordfish.
Resting Time: Allowing the steaks to rest helps retain their juices.

Conclusion

Cooking swordfish steaks on the Arteflame grill ensures a perfect sear and even cooking. The combination of high heat and even cooktop provides restaurant-quality results at home.

Variations

Herb-Crusted Swordfish: Add a mixture of chopped thyme, rosemary, and basil to the butter for basting.
Spicy Cajun Swordfish: Season the steaks with a Cajun spice blend for a spicy kick.
Asian-Inspired Swordfish: Use soy sauce, ginger, and sesame oil in place of butter and garlic for an Asian twist.
Mediterranean Swordfish: Add olives, capers, and cherry tomatoes to the flat top during the final cooking stage.
Citrus Swordfish: Marinate the steaks in orange and lime juice with zest before grilling.