Reverse Seared Swordfish Steak
Treat like a steak, dine like a king (or queen)! Flaky, smoky, and savory - this dish checks a lot of boxes and is easy to do in a short amount of time!
Ingredients
- 1 Swordfish Steak 1lb, 1in thick
- 1/3 Cup Peppery/Garlic Seasoning Spice House "Back of the Yard"
- 1/2 Lemon
Instructions
- Fire up smoker for about 200 degrees. Rub grates with oil or spray with PAM for Grills to prevent seafood from sticking
- Remove swordfish from refrigerator, pat dry with paper towel. Season liberally on all sides with favorite "steak" seasoning - I recommend a peppery, garlicky blend.
- Place on grates and smoke until Internal Temperature is 125 degrees.
- Remove from smoke - crank pellet smoker to 450 with GrillGrates. At temp, Sear until 145.
- Rest for 5 minutes, and enjoy!