Maine Grilled Swordfish with Herb Butter

Introduction

Grilled swordfish is a seafood lover's dream! When cooked on the Arteflame grill, you get a steakhouse-quality sear on the center grill grate, locking in the juices before finishing it to perfection on the flat cooktop. This method, known as reverse searing, creates an incredibly delicious, moist, and flavorful swordfish dish. The herb butter melts into the fish, giving it a rich and savory taste. This recipe will walk you through how to make the perfect Maine-style grilled swordfish!

Ingredients

• 2 thick swordfish steaks (about 1.5 inches thick)
• 4 tbsp unsalted butter, softened
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh basil, chopped
• 1 tbsp fresh chives, chopped
• 1 tbsp fresh lemon juice
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 1 tbsp vegetable oil (for lighting the grill)

Instructions

Step 1: Prepare the Arteflame grill

1. Pour vegetable oil on three paper napkins and place them in the center of the grill.
2. Stack firewood over the napkins.
3. Light the napkins and allow the grill to heat for about 20 minutes until the center grill grate reaches 1,000°F and the cooktop is evenly heated.

Step 2: Prepare the herb butter

1. In a small bowl, mix the softened butter with chopped parsley, basil, chives, lemon juice, sea salt, and black pepper.
2. Set aside to allow the flavors to meld.

Step 3: Sear the swordfish on the center grill grate

1. Place the swordfish steaks on the center grill grate for an intense sear.
2. Grill for about 1 minute per side until a golden crust forms.

Step 4: Cook on the flat cooktop

1. Move the seared swordfish to the flat cooktop.
2. Continue cooking for about 4-5 minutes per side, or until the internal temperature reaches 130°F.
3. Remove from the grill at 115°F, as the fish will continue to cook while resting.

Step 5: Finish with herb butter

1. Place a dollop of herb butter on each swordfish steak.
2. Let it melt and enhance the flavor before serving.

Tips

• Use fresh herbs for the best flavor.
• Let the swordfish rest for 5 minutes before slicing.
• Monitor the heat zones to cook your sides perfectly while grilling the fish.

Variations

1. Garlic Herb Butter: Add minced garlic to the butter for a deeper flavor.
2. Spicy Cajun Swordfish: Season the swordfish with Cajun spices before grilling.
3. Mediterranean Style: Add sun-dried tomatoes and olives to the herb butter.
4. Lemon Pepper Swordfish: Use extra lemon zest and black pepper for a citrusy punch.
5. Asian Fusion: Substitute the butter with ginger and soy sauce for an umami twist.

Best pairings

• Grilled asparagus with lemon zest
• Roasted baby potatoes
• Charred corn on the cob
• Crisp white wine, such as Sauvignon Blanc
• Freshly baked sourdough bread

Conclusion

Grilling swordfish on the Arteflame brings out intense flavors, and the reverse-searing method ensures optimal tenderness. Try it with different herb butter combinations to make it your own!