Rhode Island Grilled Swordfish Steaks on the Arteflame

Introduction

Few things capture the beauty of sunny Rhode Island afternoons like fresh swordfish steaks sizzling on a grill. Using the Arteflame grill elevates your grilling game, especially with reverse searing that delivers juicy, perfectly grilled swordfish with crispy caramelized edges. With a touch of lemon and rosemary, this dish celebrates coastal flavors and the power of flame-grilled cooking. Let’s gather fresh ingredients and fire up the grill for this unforgettable Rhode Island grilled swordfish recipe.

Ingredients

• 4 fresh swordfish steaks (1 to 1.5 inches thick)
• 2 lemons (1 sliced, 1 juiced)
• 3 tablespoons unsalted butter, melted
• 2 teaspoons sea salt
• 1 teaspoon freshly ground black pepper
• 4 sprigs fresh rosemary
• 1 tablespoon garlic, finely minced
• Vegetable oil (for lighting the grill)
• 3 paper napkins
• Firewood for grilling

Instructions

Step 1: Fire up the Arteflame grill

1. Place three paper napkins in the center of the Arteflame grill bowl.
2. Pour a small amount of vegetable oil on the napkins.
3. Stack firewood on top of the napkins.
4. Light the napkins to ignite the firewood.
5. Wait approximately 20 minutes until the grate reaches over 1,000°F and the flat cooktop is hot.

Step 2: Prepare the swordfish steaks

1. Pat the swordfish steaks dry with a paper towel.
2. Brush both sides with melted butter.
3. Season with sea salt, black pepper, and minced garlic.
4. Add a rosemary sprig on top of each steak.

Step 3: Sear the fish on the center grill grate

1. Place the swordfish steaks directly on the blazing hot center grill grate for a quick sear (about 1–2 minutes per side).
2. This high-heat sear locks in the juices and creates a beautiful crust.

Step 4: Move steaks to the flat cooktop for finishing

1. Once seared, transfer the steaks to the flat cooktop closer to the outer zone for gentler heat.
2. Grill for another 3–5 minutes per side or until internal temperature is 130°F (target 145°F).
3. Squeeze lemon juice over the fish during the final minutes and top with a slice of lemon.

Step 5: Rest the fish

1. Remove swordfish from the grill when internal temperature is 130°F.
2. Let it rest for about 5–10 minutes, allowing it to finish cooking as residual heat brings it to 145°F.

Tips

• Always monitor internal temperature with a meat thermometer.
• Use butter instead of oil for maximum flavor.
• Let the swordfish rest covered loosely with foil to retain moisture.
• Grill lemon slices on the flat cooktop for added smoky citrus flavor.
• Keep herbs like rosemary on the fish while cooking to infuse it with aroma.

Variations

• Cajun Swordfish: Rub swordfish steaks with Cajun spices and grill as instructed for a bold, spicy twist.
• Chimichurri Swordfish: Skip rosemary and drizzle freshly made chimichurri during the final grill stage.
• Garlic Herb Butter Swordfish: Add thyme and parsley to the melted butter before brushing on the fish.
• Asian-Style Swordfish: Marinate in soy sauce, sesame oil, grated ginger, and sesame seeds prior to grilling.
• Sweet Citrus Swordfish: Add orange zest and a touch of honey to the lemon juice glaze for a sweeter finish.

Conclusion

This Newport-inspired grilled swordfish recipe brings out the best in Rhode Island’s coastal cuisine. With the Arteflame's searing power and griddle finesse, it’s impossible not to create restaurant-quality fish at home. Juicy, flavorful, and full of the ocean’s essence—perfect for your next summer gathering.

Best pairings

• Grilled asparagus or summer squash on the Arteflame flat top
• Lemon herb rice or couscous
• Grilled garlic bread using rosemary butter
• Crisp chilled white wine like Sauvignon Blanc or Pinot Grigio
• Grilled peaches or pineapple slices for dessert