Smoked Swordfish

Smoked Swordfish

Smoking swordfish gives the meat a delicious, smoky flavor. This dish is simple and simply delicious. You can serve it as an impressive main course, paired with a sauce or salsa garnish.
Servings 4
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes


  • Z Grills Pellet Smoker
  • Z Grills Hickory Wood Pellets


  • 4 swordfish fillets (about 4 ounces each)


  • 1 gallon water
  • ½ cup kosher salt
  • ½ cup brown sugar


  • 1 tablespoon olive oil
  • 1 tablespoon kosher salt
  • 1 tablespoon coarse ground black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder


  • Make the brine by mixing the water, salt, and sugar in a large pot and stir. Add swordfish fillets to the bowl and refrigerate overnight in the mixture.
  • Preheat your pellet smoker to 225 °F.
  • Remove the fillets from the brine, rinse, and blot dry.
  • Brush a coat of olive oil on each fillet and mix salt, pepper, garlic powder, and onion powder in a small bowl for the rub. Apply the rub liberally to each fillet.
  • Put the fillets skin-side down on the smoker and cook for about 1 hour or until the internal temperature in the thickest part of the fillets reaches 145°F.
  • Enjoy.
Course: Main Course
Cuisine: American
Keyword: Smoked

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Z Grills

Z Grills is a grill manufacturer with over 30 years of experience within the industry. With over 650,000 pellet grills sold and 85 million cooks made, trust us.

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  1. Jerry Mayer says:

    Way to salty. the smoked swordfish

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