Swordfish steaks

Swordfish steaks are thick, meaty cuts of fish that exceptionally well withstand high-heat cooking methods like grilling, smoking, or searing. They are known for their firm, steak-like texture and mild, slightly sweet flavor. Their robust meatiness makes them ideal for bold seasonings and marinades. They’re also high in protein and omega-3 fatty acids while being low in saturated fat, making them a healthy choice for seafood lovers.

How to cook swordfish steaks

Smoking

• Preparation:
  If you’re smoking swordfish, consider brining the steaks first to help retain moisture. A simple brine of water, kosher salt, and a bit of brown sugar works well.
• Method:
  Preheat your smoker to a low temperature between 175°F and 200°F. Place the steaks on the smoker rack and cook until the internal temperature reaches about 135–145°F. This can take 1.5 to 3 hours depending on the thickness and your smoker’s temperature consistency.
• Tip:
  Allow the fish to rest after smoking so that the residual heat completes the cooking process gently.

• Grilling swordfish steaks

  • Preparation:
    Brush each steak with olive oil and season simply with salt, pepper, and a squeeze of lemon.
  • Method:
    Preheat your grill to medium-high heat. Place the steaks on the grill and cook for about 4–5 minutes per side. Swordfish is best when it’s just opaque in the center; aim for an internal temperature of around 145°F to keep it moist and tender.
  • Tip:
    Because swordfish is a meaty fish, it holds up well on the grill without falling apart.