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 minutesmins
Cook Time 1 hourhr
Total Time 1 hourhr20 minutesmins
Equipment
Z Grills Pellet Smoker
Z Grills Hickory Wood Pellets
Ingredients
4 swordfish fillets (about 4 ounces each)
Brine:
1 gallon water
½ cup kosher salt
½ cup brown sugar
Rub:
1 tablespoon olive oil
1 tablespoon kosher salt
1 tablespoon coarse ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
Instructions
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.