A great way to make Swordfish. You need a smoker, I have a rectec 700. Most of us don’t order Swordfish when we are out because it always comes out a bit chewy. Still tasty but a bit carnivorous. When you smoke over very low heat you get to control the temperature which means you get to have a moist managed fish. This recipe is in beta, so if you are one of my 4 million Instagram followers, check back often.
Ingredients:
- 1 thick swordfish steak
- Top shelf olive oil, use your salad olive oil
- Steak Rub, like a Montreal or any flavorful rub that isn’t a rib/bbq rub
- Smoker and pellets (I used cherry pellets)
The Process:
- Rub kind olive oil on both sides of the steak
- Put on rub, not too much… its fish. Let sit for an hour or more in fridge
- Heat smoker to 205
- Place in smoker, insert meat probe in largest part of steak
- Smoke it until it reaches 110
- Move it to your grill, which you should have cranked
- Sear the fish on both sides, maybe 2 min each side
- Put back on smoker, insert meat probe
- Pull the fish at 125 and let sit for 5-10 minutes
- Serve with your favorite creamy chipotle-like ‘dressing’
Do’s:
- Thick piece of fish
- Hot grill for searing at end
Don’ts:
- Overcook. If you do, go back to the restaurant and eat their swill
beggarsgourmet.com 