Smoked Swordfish

[bozer]

Anyone got a recipe for making this? Any suggestions?

[Ka Honu]

Haven't done it in several years but used to soak marlin or swordfish slices in brine (1 qt water or brown ale, 1/4 cup each salt & brown sugar, and some pickling spice or pepper) or a teriyaki marinade for a couple of hours.  Then smoke to the desired consistency.  I didn't have a Bradley then but would guess about 2 hours at about 150^o should do it.

[Gamefish]

Hey Bozer, we have done plenty of this down here in NZ last summer

Here's a recipe for you

MMaple Cured Smoked Marlin
Ingredients
• Sliced Marlin fillets with skin on
Brine: lightly Sprinkle Bradley Maple cure over fish fillets
Rub in Maple syrup on fillets and refrigerate overnight

Additionally add a sprinkle of Garlic powder depending on taste requirements
Smoking Method
Preheat the Bradley Smoker to between 65°C and 85°C (150°F and 200°F).
Dry at 140º F (60º C) with no smoke until the surface is dry. 
This will require at least one hour. 
Raise temperature to 160º F (71º C), using maple flavoured Bisquettes smoke/cook for 3 or 4 hours depending on thickness of fillets.

This recipe also goes well with Apple flavoured Bisquettes.