Jump to content

Reverse Sear Swordfish

Recommended Posts

One of my local butcher's also carries fresh seafood. Last night I popped in to pick up some ribs for the weekend and he had a nice thick cut piece of swordfish in the case, so I decide to pick it up and experiment. I decided since it was a "steak" I would try the reverse sear method. I seasoned it with some KBS Sunny Island blend and a little salt. I cooked it on my Weber Performer @ 250 degrees for about 25 minutes with a chunk of cherry wood, I cooked it about 115 degrees IT then seared it to finish it off basting it with a lime butter. Over all I was pleased with the outcome, but next time I would use more briquettes as I need to use my BBQ Dragon to get the coals hot enough at the end of the cook.





Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.


  • Create New...