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  • Bobby's Maple-Smoked Swordfish
    1. Step 1 of 2: Bobby's Maple-Smoked Swordfish

      Combine the ingredients for the brine. Soak for 4 to 6 hours or up to 24 hours.

    2. Step 2 of 2: Bobby's Maple-Smoked Swordfish

      Coat the fish in canola oil and salt and pepper. Smoke for 2 hours (depending on size). Enjoy.

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Bobby's Maple-Smoked Swordfish

Hot Smoked Swordfish:
1 cup kosher salt
1 cup sugar
2 tablespoons black peppercorns
One 4-inch-thick chunk swordfish loin, skin removed
2 to 3 tablespoons canola oil
White Clam Sauce:
2 dozen littleneck clams
2 tablespoons canola oil
3 cloves garlic, mashed to a paste with a little salt
1 small serrano chile, finely diced
1 cup white wine
1 tablespoon cold unsalted butter
2 tablespoons finely chopped fresh flat-leaf parsley, plus a handful leaves for garnish
Zest of 1 lemon
Salt and freshly ground black pepper

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Bobby Flay's Barbecue Addiction

Bobby's Maple-Smoked Swordfish

Bobby's swordfish is brined, maple-smoked low and slow, and worth the wait!

Bobby's Maple-Smoked Swordfish

Hot Smoked Swordfish:
1 cup kosher salt
1 cup sugar
2 tablespoons black peppercorns
One 4-inch-thick chunk swordfish loin, skin removed
2 to 3 tablespoons canola oil
White Clam Sauce:
2 dozen littleneck clams
2 tablespoons canola oil
3 cloves garlic, mashed to a paste with a little salt
1 small serrano chile, finely diced
1 cup white wine
1 tablespoon cold unsalted butter
2 tablespoons finely chopped fresh flat-leaf parsley, plus a handful leaves for garnish
Zest of 1 lemon
Salt and freshly ground black pepper

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