Smoked Swordfish
Meaty swordfish steaks with herb butter.
Jump to RecipeSwordfish steaks are meaty enough to handle the smoker beautifully. The herb butter melting over the top creates a simple but elegant finish. It's steakhouse meets smokehouse in the best way.
This is perfect for elegant dinners when you want fish but something more substantial. Swordfish feels sophisticated but the preparation is simple.
A compound butter flavored with herbs is all the sauce you need. Serve with elegant sides - grilled vegetables, a grain pilaf, or roasted potatoes. A light salad rounds out the meal.
Herbes de Provence is classic here but any herb butter works - tarragon, dill, or citrus variations are all delicious. Make the butter ahead so it's ready when the fish comes off.
Swordfish is done at 145°F. It should be opaque and firm but still moist. Don't overcook or it becomes dry. The steaks are thick so use a thermometer for accuracy.
Ingredients
Instructions
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1
Brush the swordfish steaks with olive oil and season with herbes de Provence, salt, and pepper.
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2
Set your smoker to 225°F with Traeger Signature Blend Pellets for a mild, balanced smoke.
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3
Smoke for 35-45 minutes until the fish is opaque and firm, and the internal temperature reaches 145°F. Check with an instant-read thermometer.
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4
Top each steak with a pat of herb compound butter (softened butter mixed with fresh herbs and lemon zest) and serve.