smoked swordfish recipe

Swordfish is prized for its firm, steak-like texture and naturally rich flavor. Smoking this fish enhances its savory depth and creates a unique, slightly sweet finish. Whether you’re a seasoned pitmaster or trying smoking for the first time, this recipe combines techniques from respected sources to produce delicious smoked swordfish that can be enjoyed on its own or in salads, tacos, or crostini.

Smoked Swordfish

Enjoy your smoked swordfish as a gourmet treat at dinner parties, casual gatherings, or as a special weekend meal. The combination of a well-balanced brine, a flavorful rub, and careful smoking technique will elevate the taste of this prized fish to new heights.

what temp to smoke swordfish

Most recipes and experts recommend smoking swordfish at a low temperature—generally between 175°F and 225°F. For example, Hank Shaw advises keeping your smoker below 200°F to gently cook the fish over several hours, ensuring it stays moist. Meanwhile, many pellet smoker recipes preheat to about 225°F for a slightly faster cook, still aiming for an internal temperature of around 135–145°F for perfect doneness.