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
- 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.
- Preheat yoursmoker 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.