Smoked Swordfish

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.

5 from 1 vote

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Prep Time 10

Cook Time 1 30

Total Time 1 40

Course dinner, lunch

Cuisine American

Servings servings

Calories 321 kcal

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.

Notes

Olive oil can be substituted for butter. You can also omit the lemon butter if preferred.

When the fish is done cooking the flesh should be opaque and should not have any translucent or raw-looking areas and the fish should flake easily when poked with a fork.

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.

Nutrition

Serving: 7ozCalories: 321kcalCarbohydrates: 2gProtein: 42gFat: 15g

Keyword lemon butter swordfish, smoked swordfish, Traeger swordfish

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