Smoked swordfish is one of the tastiest meals that you can make in the smoker. It is very easily prepared, and cooks relatively quickly. Smoking any fish with the delicious smoke from pecan wood makes for a memorable experience and culinary delight.
How to Smoke Swordfish
Step 1
Prepare the beer brine mixture by pouring 2 cups of beer in a bowl, then add sea salt, brown sugar, and pickling spice. Shake or mix well.
Step 2
Clean the swordfish steak with plenty of fresh running water. Pat the swordfish dry with a clean, dry cloth. Place the swordfish in a medium sized pan, then pour the beer brine mixture over it, making sure all of the fish is submerged in the brine. Cover the fish, and place it in the refrigerator for two to four hours.
Step 3
Soak the peeled pecan shells in a bowl filled with 2 cups of beer. Preheat your smoker to a stable heat of around 325 degrees Fahrenheit.
Step 4
Place the swordfish steaks in the preheated smoker. Cook until the internal temperature reaches 145 degrees Fahrenheit, or the fish is opaque and flakes with a fork.
Things You'll Need
- 4 cup beer
- 1/4 cup sea salt
- 1/4 cup brown sugar
- 1/4 pickling spice
- 2-2 1/2 pound swordfish steaks
- 3 cup pecan shells
- Outdoor smoker
- 5 pounds high quality charcoal
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