Smoked Swordfish
User Reviews
5
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Prep Time
5 mins
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Cook Time
3 hrs
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Curing Time
3 hrs
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Total Time
6 hrs 5 mins
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Servings
8 servings
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Calories
163 kcal
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Course
Main Course, Appetizer, Snacks
Smoked Swordfish
Description
This Smoked Swordfish recipe begins by salting the fish heavily using kosher or sea salt, leaving it in the refrigerator for about one hour per pound of fish to cure. The fish is then briefly rinsed and patted dry before air drying on a rack to form a pellicle, a tacky surface that helps smoke adhere. The drying step can last from one hour to overnight and can be accelerated with a fan at room temperature.
The fish is smoked in a smoker set to a low temperature, ideally between 165°F and 175°F, to ensure gentle cooking and smoke penetration. Wood selection influences flavor; mesquite provides a distinctive Mexican-style smoke, while alder, maple, or apple woods offer milder, sweeter notes. Smoking typically lasts from two to six hours, with longer times possible at lower temperatures. The outcome is a smoked fish with a balanced smoky aroma and firm flesh suitable for immediate serving or subsequent use in other dishes.
Ingredients
- 2 pounds swordfish or other firm, meaty fish
- salt
Instructions
- Heavily salt your fish; you can even bury them in salt. I use kosher or sea salt for this. Put them in the fridge for 1 hour per pound of the pieces of fish, i.e., if it's a 2-pound piece, two hours, a half-pound piece, 30 minutes.
- Briefly rinse the fish and pat it dry. Let it sit on a rack in a cool place for at least 1 hour and up to overnight in the fridge. At room temperature, put a fan on the fish to speed drying and to keep bugs away.
- Get your smoker to a steady, cool temperature. I use a Traeger, so I set it at 175°F or even 165°F. You can't really do this well if you can't keep your smoker below 200°F. Wood choice is yours, but for a Mexican flavor use mesquite. Alder, maple or apple are other great options.
- Smoke the fish for at least 2 hours, and up to 6. The lower the temperature, the longer you can smoke it for. Four hours at 175°F is a nice compromise. Serve the smoked fish hot right away, or let it cool and use it for other dishes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 163 kcal
% Daily Value*
| Calories | 163kcal | 8% |
| Protein | 22g | 44% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 75mg | 25% |
| Sodium | 92mg | 4% |
| Potassium | 474mg | 10% |
| Vitamin A | 136IU | 3% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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