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. 



  • 4 swordfish fillets (about 4 ounces each)

For the brine:

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

For the rub:

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



  1. Make the brine by mixing the water, salt,and sugar in a large pot and stir. Add swordfish filletsto the bowl and refrigerate overnight in the mixture.
  2. Preheat yoursmoker to 225 °F.
  3. Remove the fillets from the brine, rinse,and blot dry.
  4. 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.
  5. 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.
  6. Enjoy.