Growing up in South Florida, we ate a lot of swordfish. Then, there was over-fishing that nearly brought swordfish to extinction. Having overcome that situation, swordfish is back and I couldn’t be happy – I love it!
I’ve been thinking of things to make on my Rectec smoker and since swordfish has a meat-like texture, I thought it’d be a good candidate. The ‘recipe’ is very simple but the results are amazing.
If you don’t have a smoker, simply add some wood chips to your grill and grill with smoke.
I served the fish with a side of guacamole that I left very chunky, some lime and cilantro and it was a great pairing.
Ingredients:
• Two 6-ounce pieces of swordfish
• 1 Tbsp. Kosher salt, divided
• 2 Tbsp. olive oil
• 1 tsp. black pepper
• 1 Tbsp. Tony Chachere’s no salt seasoning (or your favorite Creole seasoning)
• Cilantro Lime Rice (optional)
• Zesty Guacamole or an avocado salsa
• Juice of half lime
• 1 tsp. cilantro (optional)
Directions:
- Place the swordfish on a plate and sprinkle with the Kosher salt. Place in the fridge for an hour.
- Take the fish out of the fridge and rinse the salt under running water. Pat the fish dry with paper towel.
- Coat the fish with oil and sprinkle with pepper and Tony’s.
- Bring the smoker up to 200 degrees, place the fish in it and smoke for 60 minutes.
- Bring a grill to medium/high heat and grill the fish on each side until internal temperature of the fish reaches 130 degrees.
- Serve with the rice, if using, the guacamole, a squeeze of lime and the cilantro, if using.
Makes two servings.
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