Grilled Connecticut Swordfish Steaks with Citrus Herb Marinade

Ingredients

• 2 thick Connecticut-caught swordfish steaks (about 1 1/2 inches thick)
• 2 tbsp unsalted butter, melted
• Juice and zest of 1 lemon
• Juice and zest of 1 orange
• 2 cloves garlic, minced
• 1 tbsp fresh chopped parsley
• 1 tbsp fresh chopped basil
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes (optional)
• 1 tbsp honey
• 1 tbsp Dijon mustard
• 2 tbsp vegetable oil (for lighting Arteflame)
• 3 paper napkins (for lighting Arteflame)

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil onto three paper napkins.
2. Place the oil-soaked napkins in the center of the grill.
3. Stack firewood over top and light the napkins.
4. Allow the fire to burn for about 20 minutes until the grill reaches searing temperature.

Step 2: Make the Citrus Herb Marinade

1. In a small bowl, whisk together the lemon juice, orange juice, garlic, parsley, basil, honey, mustard, salt, pepper, and red pepper flakes.
2. Slowly drizzle in the melted butter while whisking to ensure an even blend.
3. Coat both sides of the swordfish steaks with the marinade and let sit for 10 minutes.

Step 3: 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 create a rich golden crust.

Step 4: Finish Cooking on the Flat Cooktop

1. Move the seared swordfish steaks to the flat griddle cooktop, closer to the outer edges where the temperature is moderate.
2. Cook for an additional 4-6 minutes per side, basting occasionally with excess marinade.
3. Check internal temperature with a thermometer: remove at 130°F for medium and expect carryover cooking to bring it to 145°F.

Step 5: Serve

1. Let the swordfish rest for 5 minutes before serving.
2. Garnish with additional chopped herbs and citrus zest.
3. Serve with grilled vegetables or a fresh salad.

Tips

• Always remove the fish from the grill 15°F before your desired doneness.
• Use fresh, high-quality Connecticut-caught swordfish for optimal flavor.
• Swordfish pairs beautifully with grilled asparagus, zucchini, or bell peppers.

Variations

1. Garlic Butter Swordfish: Substitute the citrus marinade with a garlic butter sauce for a rich, decadent flavor.
2. Asian-Inspired Swordfish: Use soy sauce, ginger, sesame oil, and a touch of honey in the marinade.
3. Spicy Cajun Swordfish: Rub the fish with a Cajun spice blend and butter before grilling.
4. Tropical Swordfish: Add pineapple juice and coconut milk to the marinade for a tropical twist.
5. Herb-Crusted Swordfish: Coat the fish in a mixture of breadcrumbs and parmesan before searing.

Conclusion

Grilled swordfish is a culinary masterpiece when done right, and the Arteflame grill ensures a bold, juicy, and flavorful final result. By mastering the sear-then-finish technique on the flat cooktop, you’ll impress your guests with restaurant-quality seafood every time!

Best Pairings

• Grilled asparagus with parmesan
• Lemon garlic mashed potatoes
• Chilled white wine, such as Sauvignon Blanc or Chardonnay
• Fresh garden salad with citrus vinaigrette