Hot Smoked Swordfish With White Clam-Garlic-Parsley Sauce
Serves: 3
Marley Adams
1 January 1970
Based on User reviews:
42
Spice
52
Sweetness
59
Sourness
44
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Kosher Salt1 cup
Sugar2 tbsps
Black Peppercorn2 tbsps
Canola Oil1 cup
White Wine1 tbsp
Unsalted Butter (cold)1
SaltDirections:
1
Watch how to make this recipe
2
For the swordfish: Stir together 8 cups water, the salt, sugar and peppercorns in a deep pot
3
Bring to a boil just to dissolve the salt and sugar; cool completely
4
Submerge the swordfish in the brine
5
Refrigerate for 12 hours
6
Remove the swordfish from the brine and rinse well under cold water
7
Pat dry and allow to air dry for at least 1 hour
8
The exterior of the fish should feel sticky to the touch before smoking
9
Prepare a smoker with maplewood chips and to an internal temperature of 200 to 225 degrees F
10
Brush the fish very lightly with canola oil and sprinkle with salt and pepper
11
Smoke the fish for about 2 hours, adding chips through the first hour as necessary
12
You can keep adding chips the second hour if you prefer a much smokier flavor
13
Transfer the smoked fish to a large platter
14
For the clam sauce: Remove the meat from half the clams and chop roughly
15
Heat the canola oil in a medium saucepan over high heat
16
Add the garlic and chile and cook for a few seconds
17
Add the chopped clams and cook, stirring, for another minute
18
Add the wine, bring to a simmer and cook until reduced by half
19
Add the whole clams, cover the saucepan and cook, shaking the pan occasionally, until the clams open, 5 to 10 minutes
20
Stir in the butter
21
Remove from the heat and stir in the chopped parsley and lemon zest
22
Taste, and season with salt and pepper
23
Pour the sauce over and around the smoked swordfish, and scatter the parsley leaves on top