At a glance
Brine 1 inch swordfish steaks for 1 to 2 hours, dry them uncovered for an hour, then season them with olive oil, pepper and lemon zest. Smoke them at 200°F to 225°F for 1 to 1 1/2 hours, until they reach 145°F. Serve them warm with salsa verde, or chill and flake them for dip.
Swordfish is a meaty, mild fish with a firm, steak like texture that makes it one of the easiest fish to smoke. It holds together on the grates, takes on smoke beautifully and works as a main course or as the base for a Florida style smoked fish dip. The trick is a short brine and pulling it off the smoker the moment it is done.
Why brine swordfish?
Swordfish is lean, so it can turn dry and chalky if it is overcooked. A short brine seasons the steaks and helps them hold on to moisture. Drying them afterward forms a pellicle, a slightly sticky surface that helps smoke cling and stops white albumin from seeping out. The method is the same as in our smoked tuna guide.
Buying swordfish
Look for thick, center cut steaks with firm, pale pink to ivory flesh and no strong fishy smell. Trim off the skin and the dark red bloodline before brining. Steaks about 1 inch thick smoke evenly. Thinner steaks dry out quickly.
Recipe
Smoked Swordfish
- Prep
- 15 min
- Cook
- 1 hr 15 min
- Total
- 1 hr 30 min plus 1 to 2 hours brining and 1 hour drying
- Makes
- 4 servings
- Smoker 200°F to 225°F (93°C to 107°C)
- Cook to 145°F (63°C)
- About 1 to 1 1/2 hours
Ingredients
Brine
- 4 cups (1 liter) cold water
- 1/4 cup (about 60 g) kosher salt
- 2 tbsp brown sugar
- 1 bay leaf
- 1 tsp black peppercorns
Swordfish
- 4 swordfish steaks, about 1 inch (2.5 cm) thick, 6 to 8 oz (170 to 225 g) each
- 2 tbsp olive oil
- 1 tsp black pepper
- 1/2 tsp smoked paprika
- Zest of 1 lemon
Quick salsa verde
- 1/2 cup chopped parsley
- 1 tbsp capers, chopped
- 1 small garlic clove, grated
- 1 tbsp lemon juice
- 1/4 cup (60 ml) olive oil
- Pinch of salt
Equipment
- Smoker
- Wire rack
- Instant read thermometer
Method
- Stir the salt and sugar into the water until dissolved and add the bay leaf and peppercorns. Brine the swordfish in the fridge for 1 to 2 hours.
- Rinse, pat dry and set the steaks on a rack in the fridge, uncovered, for 1 hour to form a tacky surface.
- Heat the smoker to 200°F to 225°F (93°C to 107°C) with alder, apple or oak.
- Brush the steaks with oil and season with the pepper, paprika and lemon zest.
- Smoke for 1 to 1 1/2 hours, until the center reaches 145°F (63°C) and the flesh is opaque and flakes.
- Mix the salsa verde while the fish smokes.
- Serve warm with the salsa verde, or chill and flake for dip.
Notes
- Swordfish is lean and dries out quickly. Pull it as soon as it reaches 145°F.
- Remove the dark red bloodline before brining, as it tastes strong when smoked.
Smoked swordfish dip
Chilled, flaked smoked swordfish makes an excellent dip. Use it in place of tuna in our smoked tuna dip, with cream cheese, mayonnaise, lemon, hot sauce and green onion.
Frequently asked questions
How long does it take to smoke swordfish?
About 1 to 1 1/2 hours at 200°F to 225°F for 1 inch steaks.
What temperature should swordfish reach?
145°F, when the flesh is opaque and flakes easily.
How long does smoked swordfish keep?
3 to 4 days in the fridge in a covered container.
Sources: USDA safe minimum internal temperatures.