Smoked Swordfish

daCold_Brew45 · 2026-06-22T21:46:07+00:00

Yeah I like tuna way more rare but for things like salmon, trout, mahi mahi, etc I like it closer to 135-140 but I’m also typically infusing a lot of fat with a butter baste of some kind.

daCold_Brew45 · 2026-06-22T21:35:40+00:00

Finished at 135 rested to 140. Definitely not dry

daCold_Brew45 · 2026-06-22T20:45:37+00:00

The butter basting slows down the cooking process. Cooked to 135 & rested to 140. You can cook it a little less if you like your swordfish a bit more rare

daCold_Brew45 · 2026-06-22T20:43:44+00:00

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daCold_Brew45 · 2026-06-22T20:41:33+00:00

It was cooked over the coals at a distance of 3 feet or so for about 30 minutes then I put the fish 2 inches from the coals to achieve a nice char for 3-5 minutes flipping once.

daCold_Brew45 · 2026-06-22T20:38:30+00:00

Very well could be. It wasn’t labeled that specifically in the supermarket.

daCold_Brew45 · 2026-06-22T19:18:56+00:00

The butter baste definitely helped with keeping it moist during that cook. I used mesquite wood so it’s easier to get that smoky flavor into the fish. I’d do a much quicker cook for tuna personally, just a quick sear over high heat. That said using ingredients like smoke salt & smoked paprika can help get extra smoky flavor into the tuna.

daCold_Brew45 · 2026-06-22T19:13:02+00:00

The article says “closer to well done” not well done. It was cooked to 135 & rested to 140, how I prefer it. It’s fine if you prefer it a different way but it was still very moist & tender

daCold_Brew45 · 2026-06-22T18:24:08+00:00

140F is not well done…

daCold_Brew45 · 2026-06-22T18:23:17+00:00

No water pan

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