Smoking your Catch – Beer Brined Smoked Swordfish – From The Admirals Kitchen
From The Admirals Kitchen
Smoking your Catch – Beer Brined Smoked Swordfish
2 to 2 1/2 pounds Swordfish steaks 1 inch thick, with skin on Beer Brine:
4 cups Brown Ale 1/2 cup Coarse Sea Salt 1/2 Cup Firmly Packed Brown Sugar
1/4 cup Pickling Spice 3 wood chunks, 1 cup wood chips, or 1/3 cup wood pellets
1. Rinse the fish, pat dry with paper towels, and place in a deep glass or ceramic bowl or plastic container.
2. In a medium-sized saucepan, bring the brine ingredients to a boil over high heat. Stir to dissolve the sugar and salt, then reduce the heat to medium-low and simmer for 15 minutes. Set aside to cool.
3. Strain the brine over the fish, weighting the fish down with a saucer so that it is completely submerged in the brine. Cover and refrigerate for 2 to 4 hours.
4. Place the wood chunks or chips in water to soak or wood pellets in a heavy-duty aluminum foil packet with holes poked into it.
5. Prepare an indirect fire.
6. When ready to smoke, place the drained wood chunks or chips or foil packet on the fire if using a kettle grill or charcoal smoker; in an electric smoker, place the wood chunks or chips or packet around the heating element. Fill the water pan and place in the smoker.
7. While the onions are smoking, rinse the brine from the fish under cold running water. Remove most of the brine, but not all of it. Place the fish in a disposable aluminum pan, place the pan on the grill or smoker rack, cover, and smoke until the fish is opaque and begins to flake when tested with a fork but is still moist, 45 to 60 minutes.
Good with Sea bass, bonito, marlin, or tuna Suggested wood smoke:
hickory or pecan