Disclosure: This post may contain affiliate links. As an Amazon Associate, we earn from qualifying purchases. We only recommend products we trust.
There’s something irresistible about the deep, smoky aroma of swordfish steaks slowly cooking over wood. Pair that richness with the brightness of fresh citrus, and you’ve got a recipe that feels both bold and refreshing.
The meaty texture of swordfish makes it perfect for smoking, while the marinade brings just the right lift to balance every bite.
If you’re ready to bring that restaurant-style flavor into your own kitchen, you’re in the right place. You’ll find a full recipe card below, but before that, we’ll walk through the ingredients, step-by-step directions, and helpful tips in this guide.
Table of Contents
Why You’ll Love This Recipe
- Smoky and refreshing balance – The rich, meaty flavor of swordfish takes on a deep smokiness, perfectly lifted by the brightness of citrus.
- Restaurant-style at home – You’ll create a dish that feels special enough for entertaining, yet simple enough for a relaxed weekend meal.
- Versatile serving options – Slice it for tacos, serve with a light salad, or pair with grains for a heartier plate.
- Approachable smoking method – With clear steps and a few pro tips, even first-time smokers can succeed with this recipe.
It’s the kind of recipe that makes you wonder why you didn’t try smoking fish sooner.
Ingredients You’ll Need
- Swordfish Steaks (2 pounds, cut into 1–1.5 inch thick pieces) – Choose fresh, firm steaks with a light pink hue for the best flavor and texture.
- Fresh Orange Juice (½ cup) – Adds natural sweetness and citrus brightness.
- Fresh Lemon Juice (¼ cup) – Provides zesty acidity to balance the smokiness.
- Olive Oil (3 tablespoons) – Helps the marinade cling to the fish and keeps the flesh moist.
- Garlic (3 cloves, minced) – For a savory depth that complements the citrus.
- Fresh Ginger (1 tablespoon, grated) – Lends a subtle warmth and freshness.
- Soy Sauce (2 tablespoons) – Brings a salty, umami base to the marinade.
- Honey (1 tablespoon) – Balances tangy and smoky notes with a touch of sweetness.
- Kosher Salt (1 tablespoon) – Essential for seasoning and brining effect before smoking.
- Black Pepper (1 teaspoon, freshly cracked) – Adds a mild, peppery bite.
- Red Pepper Flakes (½ teaspoon, optional) – For a gentle heat if you like spice.
- Fresh Herbs (2 tablespoons, chopped parsley or cilantro) – Sprinkle on top just before serving for color and freshness.
- Wood Chips for Smoking (mesquite, apple, or maple) – Choose mesquite for bold smoke, or apple/maple for a milder, slightly sweet smoke flavor.
Step-by-Step Instructions
Step 1: Prepare the Citrus Marinade
In a medium bowl, whisk together the orange juice, lemon juice, olive oil, garlic, ginger, soy sauce, honey, salt, black pepper, and red pepper flakes (if using). Make sure everything is well blended, the marinade should taste bright and slightly salty, as this will season the swordfish.
Step 2: Marinate the Swordfish Steaks
Place the swordfish steaks in a shallow dish or large resealable bag. Pour the citrus marinade over the fish, ensuring each piece is coated evenly. Cover and refrigerate for at least 1 hour, but no longer than 3 hours, to avoid over-marinating and toughening the fish.
Step 3: Prepare the Smoker
Soak your chosen wood chips in water for 30 minutes to help them smolder and produce clean smoke. Preheat your smoker to 175–200°F. Drain the wood chips and place them in the smoker box or directly over the coals, depending on your setup.
Step 4: Smoke the Swordfish Steaks
Remove the swordfish from the marinade and pat dry with paper towels to encourage a good smoky crust. Place the steaks on the smoker grate, leaving space between pieces for airflow. Smoke for 2–3 hours, or until the fish reaches an internal temperature of 145°F and flakes easily when pressed with a fork.
Step 5: Rest and Serve
Remove the smoked swordfish steaks from the smoker and let them rest for 5 minutes. Garnish with freshly chopped herbs before serving. Enjoy them hot off the smoker, or let them cool to use in salads, tacos, or sandwiches.
Smoked Swordfish Steaks with Citrus Marinade
- Total Time: 3 hours 45 minutes
- Yield: 4 servings 1x
Description
These smoked swordfish steaks with citrus marinade are smoky, meaty, and brightened with fresh citrus flavors. Perfect for a special dinner or weekend cookout.
Ingredients
- Swordfish steaks (2 pounds, cut 1–1.5 inch thick)
- Fresh orange juice (½ cup)
- Fresh lemon juice (¼ cup)
- Olive oil (3 tablespoons)
- Garlic (3 cloves, minced)
- Fresh ginger (1 tablespoon, grated)
- Soy sauce (2 tablespoons)
- Honey (1 tablespoon)
- Kosher salt (1 tablespoon)
- Black pepper (1 teaspoon, freshly cracked)
- Red pepper flakes (½ teaspoon, optional)
- Fresh parsley or cilantro (2 tablespoons, chopped)
- Wood chips for smoking (mesquite, apple, or maple)
Instructions
- In a medium bowl, whisk together orange juice, lemon juice, olive oil, garlic, ginger, soy sauce, honey, salt, black pepper, and red pepper flakes.
- Place swordfish steaks in a shallow dish or resealable bag. Pour marinade over fish and coat evenly. Refrigerate 1–3 hours.
- Soak wood chips for 30 minutes, then preheat smoker to 175–200°F. Drain wood chips and place in smoker.
- Remove swordfish from marinade, pat dry, and place on smoker grate. Smoke 2–3 hours, or until internal temp reaches 145°F.
- Remove from smoker, rest 5 minutes, garnish with fresh herbs, and serve hot or chilled.
Notes
- Do not marinate swordfish longer than 3 hours to prevent tough texture.
- Choose mesquite for bold smoke or apple/maple for a lighter, sweeter flavor.
- Prep Time: 1 hour 15 minutes
- Cook Time: 2 hours 30 minutes
- Category: Smoked
- Method: Smoked
- Cuisine: American
Nutrition
- Serving Size: 1 steak
- Calories: 320
- Sugar: 6g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 2.5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 95mg
Pro Tips for Smoking Swordfish
- Mind the marinade time – Swordfish is firm but delicate. Keep it between 1–3 hours in the citrus marinade to enhance flavor without turning the flesh mushy.
- Choose your wood wisely – Mesquite creates a bold, rustic smoke, while apple or maple bring a lighter, sweeter note. Think about the flavor you want on the plate.
- Dry the fish before smoking – Patting the steaks dry after marinating helps the smoke adhere better and encourages a nice crust.
- Keep the temperature steady – Aim for 175–200°F in your smoker. Consistency ensures the fish cooks gently and stays juicy.
- Use a thermometer – Swordfish is ready at 145°F internal temperature. Anything higher, and it risks drying out.
Think of these little tweaks as the difference between good smoked fish and unforgettable smoked fish.
Serving Suggestions
- Fresh and Simple – Serve the smoked swordfish steaks hot off the smoker with a squeeze of lemon and a sprinkle of fresh parsley or cilantro. The citrus will brighten the smoky flavor beautifully.
- With Sides – Pair the fish with light accompaniments like a crisp garden salad, roasted seasonal vegetables, or fluffy couscous. For a heartier meal, try serving alongside garlic butter rice or herbed potatoes.
- In Tacos – Flake the smoked swordfish and tuck it into warm tortillas with shredded cabbage, pico de gallo, and a drizzle of creamy lime sauce.
- As Leftovers – Chilled smoked swordfish makes a fantastic topping for mixed green salads or can be layered into sandwiches with avocado and tomato.
Did you know? Smoked swordfish is often used in coastal Mexican cuisine the same way smoked marlin is, especially in tacos and burritos.
FAQs about Smoked Swordfish Steaks
Can I make smoked swordfish steaks with citrus marinade ahead of time?
Yes. You can marinate the swordfish up to 3 hours before smoking, then smoke and refrigerate the cooked steaks. They can be served chilled or gently reheated the next day.
What is the best wood to use for smoked swordfish steaks with citrus marinade?
Mesquite provides a bold smoky flavor, while apple and maple give a lighter, sweeter finish. The choice depends on how intense you want the smoke flavor to be.
How long should I marinate swordfish for smoking with citrus flavors?
Limit marinating to 1–3 hours. Any longer can cause the citrus acids to break down the firm texture of swordfish.
Can I freeze smoked swordfish steaks with citrus marinade?
Yes. Once smoked and cooled, wrap the swordfish tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating or using in recipes.
What temperature should smoked swordfish steaks reach before serving?
Smoked swordfish is ready when it reaches an internal temperature of 145°F. This ensures the fish is safe to eat while still juicy and tender.
A Flavorful Finish
Smoking swordfish steaks with a citrus marinade gives you the best of both worlds: a rich, smoky depth and a bright, refreshing lift. It’s a recipe that feels special enough for guests but easy enough to enjoy on a quiet weekend.
You may also like:
– Smoked Tuna Recipe
– Smoked Fish with Dip
Whether you serve it straight from the smoker, flaked into tacos, or chilled in a salad, this dish shows off just how versatile swordfish can be.
I’d love for you to give this recipe a try and see how it fits into your kitchen. If you have questions or want to share how you served it, drop a note in the comments below, I always enjoy hearing from fellow seafood lovers.
Until then, happy cooking!
