Smokin-It User Forum!
Recipes => Fish => Topic started by: shrews824 on October 02, 2017, 09:03:57 AM
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Got some swordfish steaks and decided to try them on my Smokin It Model #2 smoker.
Brined for about 20 hours in a brown sugar and salt water solution
Rinsed, patted dry, rubbed with vegetable oil, added an all-purpose spice.
Smoked at 225 for 1 hour 10 minutes with Cherry wood chunks. Internal temp hit 145.
Turned out pretty decent. The thicker parts of the steak were perfect. Thinner parts were a touch dry.
I'll search for other recipes and try to refined the swordfish.
Do you guys/gals have a great smoked swordfish recipe?
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Maybe try cold smoking them and finishing with a sear on the grill?
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Maybe try cold smoking them and finishing with a sear on the grill?
I think I should have cut my time back about 20 minutes or so. I'll give them another shot sometime. I'd really like to get this one down pat.
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I cook swordfish to 130 and I prefer a sear on the outside. It is an easy fish (just like tuna) to overcook.
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I cook swordfish to 130 and I prefer a sear on the outside. It is an easy fish (just like tuna) to overcook.
I'm definitely going to pull back on the time next time that's for sure.
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I have had great luck pulling from the smoker 10 degrees early and searing to temp