This Smoked Swordfish is seasoned with the best spices and drizzled in homemade lemon butter. The dish is perfect for weeknight dinners and can be made with any smoker or pellet Traeger grill.
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What Type of Fish to Use
Swordfish is a large fish that is found in tropical waters around the world. It is known for its long, bill (sword) it uses to stun and kill its prey. They are considered a delicacy and are more expensive and can be difficult to find in standard grocery stores. It is considered a good source of protein and omega-3 fatty acids.
You can substitute any of your favorite white fish in the recipe if desired.
How Does it Taste
Swordfish steaks have a mild, slightly sweet flavor with a firm and meaty texture. The flavor is often described as similar to tuna, but with a more meaty taste. It is rich in oil which gives it a delicious buttery flavor.
How to Smoke Swordfish
Full detailed instructions are below in the recipe card.
- Preheat the smoker.
- Rub both sides of the fish with olive oil and sprinkle the spices onto both sides of the fish.
- Place the fish on the smoker. Smoke the fish.
- Combine the lemon juice and butter in a bowl. Rub it over the cooked fish.
Smoker Temperature
You will want to smoke the fish at 225 degrees.
Cook Time/How Long to Cook
It will typically take 60-90 minutes to smoke the fish. Cook the fish until it reaches an internal temperature of 145 degrees. Some like to cook their seafood to around 135 degrees. Do what you prefer.
How to Tell When it’s Finished Cooking
- The flesh should be opaque and should not have any translucent or raw-looking areas.
- The fish should flake easily when poked with a fork.
- The internal temperature of the fish should reach 135- 145 degrees.
When using a meat thermometer always check the thickest part of the fish. If you overcook the fish it will be dry and lack flavor. Hence, why it may work best to cook it to an internal temperature of 135 degrees because the fish will continue to cook for a few minutes as it rests away from heat.
What Flavor of Wood/Pellets to Use
Mesquite, oak, or the Traeger signature blend will work great for this recipe
How to Store Leftovers
Leftovers can be stored in the fridge tightly covered and sealed for 3-4 days.
How to Reheat
- Oven or Air Fryer: Place the swordfish in an oven-safe dish and cover it with foil at 350 degrees. Heat until warm.
- Stovetop: Heat a small amount of oil or butter in a skillet over medium heat. Place the swordfish in the skillet and cook for 2-3 minutes per side or until warm.
- Microwave: I don’t recommend it at all for fish. If you must use it, be quick, because the microwave will dry out the fish.
Pair With These Side Dishes
Smoked Sweet Potatoes
Fried Potatoes and Onions
Air Fryer Bacon Wrapped Asparagus
Steakhouse Creamed Spinach
Southern Creamed Corn
More Smoked Seafood Recipes
Smoked Lobster Tail
Smoked Shrimp
Smoked Fish Dip
Smoked Ahi Tuna
Smoked Swordfish
Smoked Crab Legs
More Fish Recipes
Smoked Salmon Eggs Benedict
Poke Bowls with Spicy Mayo Sauce
Baked Cod in Foil
Salmon Fried Rice
Maple Glazed Salmon
Crispy Catfish Nuggets
Top the fish with my Pineapple Mango Salsa recipe.
Smoked Swordfish
Equipment
Ingredients
- 12-14 oz swordfish fillets
- 1 teaspoon olive oil
- 1/2 teaspoon lemon pepper seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- salt to taste
- 2 tablespoons fresh lemon juice
- 1 tablespoon butter
Instructions
- Preheat the smoker to 225 degrees.
- Rub both sides of the fish with olive oil and sprinkle the spices onto both sides of the fish. Rub the spices in to ensure the flavor penetrates.
- Place the fish on the smoker. Smoke the fish until it reaches an internal temperature of 135-145 degrees. This usually takes 60-90 minutes.
- Combine the lemon juice and butter in a bowl. Rub it over the cooked fish.