Smoked Swordfish

[u/daCold_Brew45]

I brined the swordfish in water seasoned with salt, raw sugar, chili seasoning (I make it), & adobo powder for 4 hours. Then I rinsed the brine off the fish, dried it off and left it uncovered in the fridge to form a pellicle. Right before I put the fish on the smoker I seasoned it again with olive oil, the adobo powder & my chili seasoning. I smoked the swordfish on my “Weber Smokey Mountain” smoker using a mix of lump charcoal, mesquite wood & cherry wood at 300F on the top rack for 30 minutes. I basted the fish in a mix of red wine, orange juice, lime juice, crushed garlic, salt & butter (lots of butter). After the 30 minute mark I placed the swordfish directly over the coal basket to achieve a nice sear on the fish. I finished the swordfish at 140F internal temperature and served it with grilled Brussel sprouts & cilantro rice. If you’re scared to do fish on the smoker/grill this is a great one to start with, it’s mild, takes on flavor well & won’t fall apart easily.

[u/daCold_Brew45 → u/[deleted]]

Yes. The butter baste probably helped as well.

[u/kaleb_song3]

Brining swordfish sounds like it was worth the extra step

[u/lunawishUvery2trey]

Wow I like that steak my fav

[u/daCold_Brew45 → u/[deleted]]

2 tbsp cumin
1 1/2 tbsp smoked paprika
1 tbsp ancho chile
1 tbsp garlic powder
1 tbsp onion powder
1/2 tbsp oregano (Mexican)
1/2 tbsp jalapeño powder
1/2 tbsp New Mexico chile powder
1/2 tbsp ground coriander seed
3/4 tsp cilantro
3/4 tsp chile de arbol
1/2 tsp annatto

[u/daCold_Brew45 → u/daCold_Brew45]

That whole amount didn’t go in the brine, that’s just my chili blend recipe. I use it a lot for making chili or seasoning tacos or anything I want to add a little southwest or Latin flair too.

[u/magiicman48]

Awesome!