Smoked Swordfish with Pepper Crust

Name: Geräucherter Schwertfisch mit Pfefferkruste
Total time: 1 h
Ingredients: 20 g Schwarzer Pfeffer, grob gemahlen; 18 g Meersalz, grob; 6 g Koriandersamen, gemahlen; 5 g Knoblauchpulver; 4 g Zitronenschale, gerieben; 15 ml Olivenöl

Pepper CrustFishHot SmokingMedium1.5–2.5 hrs62–65 °C100–120 °CBeech + Lemon

Swordfish steaks are coated with an aromatic pepper crust and then slowly hot smoked. The firm, meaty flesh of swordfish is excellent for this preparation method. The pepper crust forms a spicy outer layer while the interior remains juicy.

Ingredients(for 1 kg)

Black pepper, coarsely ground20 g

Coarse sea salt18 g

Coriander seeds, ground6 g

Garlic powder5 g

Lemon zest, grated4 g

Olive oil15 ml

Instructions

Applying the Crust

10 min. + 30 min. rest

Mix pepper, salt, coriander, garlic powder and lemon zest. Rub swordfish steaks with olive oil and press the pepper mixture evenly onto all sides. Rest for 30 minutes at room temperature.

Smoking

60–90 min.

Preheat smoker to 100–120 °C. Use beech wood with some lemon wood. Place swordfish steaks and smoke until a core temperature of 62–65 °C is reached. Rest for 5 minutes, then serve with lemon wedges.

Pro Tip

Swordfish has a high fat content – at too high a temperature it can become dry. 100–120 °C smoker temperature and a meat thermometer are essential here.

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