INGREDIENTS
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4 swordfish steaks (6–8 oz each, 1 inch thick)
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2 tbsp vegetable oil
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Salt
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Freshly ground pepper
DIRECTIONS
Rub the swordfish steaks with vegetable oil and season with salt and freshly ground pepper. Spray a seafood rack with oil or non-stick cooking spray and arrange the steaks on the rack.
Smoke at 200°F for 1 hour, checking for doneness at the 60-minute mark.
Fish should be opaque and flake easily with a fork.
Pro tip – Serve with a fresh tomatillo salsa (recipe included) or citrus herb butter for a bright finish that complements the smoky flavor.
