{"id":4227,"date":"2014-04-29T10:07:15","date_gmt":"2014-04-29T16:07:15","guid":{"rendered":"http:\/\/www.loscabosguide.com\/blog\/?p=4227"},"modified":"2014-04-29T10:07:15","modified_gmt":"2014-04-29T16:07:15","slug":"smoking-your-catch-beer-brined-smoked-swordfish-from-the-admirals-kitchen","status":"publish","type":"post","link":"https:\/\/www.loscabosguide.com\/blog\/2014\/04\/smoking-your-catch-beer-brined-smoked-swordfish-from-the-admirals-kitchen\/","title":{"rendered":"Smoking your Catch &#8211; Beer Brined Smoked Swordfish &#8211; From The Admirals Kitchen"},"content":{"rendered":"<p><strong>From The Admirals Kitchen<\/strong><\/p>\n<p><strong>Smoking your Catch &#8211; Beer Brined Smoked Swordfish<\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignright\" alt=\"jcs-sportfishing-cabo-logo21-300x249\" src=\"https:\/\/www.loscabosguide.com\/blog\/wp-content\/uploads\/2014\/01\/jcs-sportfishing-cabo-logo21-300x249.jpg\" width=\"270\" height=\"224\" \/><\/p>\n<p>2 to 2 1\/2 pounds Swordfish steaks 1 inch thick, with skin on Beer Brine:<\/p>\n<p>4 cups Brown Ale 1\/2 cup Coarse Sea Salt 1\/2 Cup Firmly Packed Brown Sugar<\/p>\n<p>1\/4 cup Pickling Spice 3 wood chunks, 1 cup wood chips, or 1\/3 cup wood pellets<\/p>\n<p>1. Rinse the fish, pat dry with paper towels, and place in a deep glass or ceramic bowl or plastic container.<\/p>\n<p>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.<\/p>\n<p>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.<\/p>\n<p>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.<\/p>\n<p>5. Prepare an indirect fire.<\/p>\n<p>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.<\/p>\n<p>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.<\/p>\n<p>Good with Sea bass, bonito, marlin, or tuna Suggested wood smoke:<\/p>\n<p><strong>hickory or pecan<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>From The Admirals Kitchen Smoking your Catch &#8211; 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 [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[840,649,650],"tags":[],"_links":{"self":[{"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/posts\/4227"}],"collection":[{"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/comments?post=4227"}],"version-history":[{"count":1,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/posts\/4227\/revisions"}],"predecessor-version":[{"id":4228,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/posts\/4227\/revisions\/4228"}],"wp:attachment":[{"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/media?parent=4227"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/categories?post=4227"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/tags?post=4227"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}