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:

1. Place the swordfish on a plate and sprinkle with the Kosher salt. Place in the fridge for an hour.
2. Take the fish out of the fridge and rinse the salt under running water. Pat the fish dry with paper towel.
3. Coat the fish with oil and sprinkle with pepper and Tony’s.
4. Bring the smoker up to 200 degrees, place the fish in it and smoke for 60 minutes.
5. Bring a grill to medium/high heat and grill the fish on each side until internal temperature of the fish reaches 130 degrees.
6. Serve with the rice, if using, the guacamole, a squeeze of lime and the cilantro, if using.

Makes two servings.