Efincoop Posted July 14, 2017 Share Posted July 14, 2017 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. Quote Link to comment Share on other sites More sharing options...
ckreef Posted July 14, 2017 Share Posted July 14, 2017 Tasty looking fish cook. Quote Link to comment Share on other sites More sharing options...
skreef Posted July 15, 2017 Share Posted July 15, 2017 That looks delicious. Great choice of fish. Quote Link to comment Share on other sites More sharing options...
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