Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Louisiana Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood burning stove, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…
A lot of folks are requesting healthy fish recipes and Lent is just around the corner. Though Ken being from Texas believes the two food groups are meat and potatoes. Swordfish being a firm fish makes a “meaty” style of fish. Patti made the sauce which also works well as a salad dressing for sides of veggies.
Grilled Swordfish with Zippy Lemon Caper Sauce
Prep Time: 5 minutes
Cook Time: 16 minutes @ 400 degrees (205c)
Grill: Green Mountain Davy Crockett Tailgater
Pellets: Lumberjack Oak
- 2 swordfish steaks about 8oz. each
- 1 4oz. jar capers, drained
- ½ cup light or fat free mayonnaise
- ½ cup light or fat free sour cream
- 1 ½ fresh lemons, juiced
- ½ teaspoon Country Bob’s Seasoning Salt
- ¾ teaspoon white pepper
- 1 teaspoon dried minced onion
- 5 Tablespoons minced green onion tops for garnish
Sauce: Blend all ingredients, except green onion tops. Chill for 1 hour.
Directions: Grilled Swordfish
Season your steaks and grill them for 8 minutes per side @ 400 degrees (205c).
Cooking Directions: Green Mountain Davy Crockett Tailgater
To prepare the grill for cooking, check your pellet supply – top off or change flavors as needed. Scrape grill grates off. Set the temperature to 450 degrees and press the “Start” button. Give the grill about 15 minutes to reach temperature and the grates to burn clean.
Note: You can set the start temperature anywhere you want. I do 450 (230c) for a quick cleaning burn.
I like to smoke everything for at least 30 minutes with an hour being even better. After all the Green Mountain Pellet Grill is an awesome smoker so use it for all the wood smoke flavor it will add to your food.
So after the grill comes up to temp and burns clean turn it back down to low. This will be around 180 to 200 degrees (84 to 95c). Place everything directly onto the grill and just let it hang out in the smoke and get happy for 30 minutes or so. This is referred to as “Smoking” or “Hot Smoking”, the temperature is 180 degrees (84c). 30 minutes of smoking is not enough to have any cooking effect on your meat but it is enough to open the pores so that the meat can pick up all the flavor of the smoke.
After 30 minutes, turn the (Temperature Control) up to 400 degrees (205c. I did the fish for 10 minutes per side. Perfect. When the fish reaches an internal temp around 130 – 140 (55c) pull it off, cover it and let it rest for 8 minutes before serving. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.
Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.
About our Recipes
The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.
Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it…