Yesterday, I picked up some swordfish which is a relatively firm fish and a excellent choice for cooking in the smoker or on the grill. Today, I’ll show you how to smoke swordfish steaks with a blackening seasoning. This recipe is really easy to prepare.
To make sure the swordfish stays moist during the smoking process, brine it for 24 hours. The brine is simple, about a gallon of water, ½ cup of kosher salt, ½ cup of brown sugar and 2 tablespoons of Hog’s Breath Blackening Seasoning. This seasoning has garlic, onion, salt and paprika. Of course you can make your own brine seasoning, but this Hog’s Breath Blackening seasoning makes life easy and really goes nicely with the swordfish.
After brining in the refrigerator for 24 hours, remove the swordfish from the brine, rinse under cold water and pat dry with paper towels.
Next, brush a light coating of olive oil on both sides and re-season lightly with the Hog’s Breath Blackening Seasoning.
I’m smoking this swordfish in our Masterbuilt Electric Smoker.
• Smoker temperature: 225 degrees
• Wood: Cherry wood.
• Smoke time: 1 hour approximately
• Internal temperature: 145 degrees
To learn on the details on how to smoke swordfish, watch our Smoked Swordfish with Blackening Video above.