Hot Smoked Swordfish with White Clam-Garlic-Parsley Sauce

Name: Hot Smoked Swordfish with White Clam-Garlic-Parsley Sauce
Prep time: 15 h 35 min
Cook time: 15 h 35 min
Total time: 15 h 35 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps black peppercorns; 2 Tbsps canola oil; 2 Tbsps canola oil; 1 4-inch-thick chunk swordfish loin, skinless; 2 Tbsps finely chopped fresh flat-leaf parsley, plus a handful leaves for garnish; 3 cloves garlic, mashed to a paste with a little salt; 237 milliliters kosher salt; 1 Zest of lemon; 24 littleneck clams; 6 servings Salt and freshly ground black pepper; 1 small serrano chile, finely diced; 237 milliliters sugar; 1 Tbsp cold unsalted butter; 237 milliliters white wine

Hot Smoked Swordfish with White Clam-Garlic-Parsley Sauce requires around 15 hours and 35 minutes from start to finish. One serving contains 284 calories, 2g of protein, and 12g of fat. This gluten free recipe serves 6. A mixture of butter, kosher salt, canolan oil, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Watch how to make this recipe.

For the swordfish: Stir together 8 cups water, the salt, sugar and peppercorns in a deep pot. Bring to a boil just to dissolve the salt and sugar; cool completely. Submerge the swordfish in the brine. Refrigerate for 12 hours.

Ingredients you will need

Peppercorns

Swordfish

Brine

Sugar

Water

Salt

Equipment you will use

Pot

Remove the swordfish from the brine and rinse well under cold water. Pat dry and allow to air dry for at least 1 hour. The exterior of the fish should feel sticky to the touch before smoking.

Ingredients you will need

Swordfish

Brine

Water

Fish

Prepare a smoker with maplewood chips and to an internal temperature of 200 to 225 degrees F.

Ingredients you will need

French Fries

Brush the fish very lightly with canola oil and sprinkle with salt and pepper. Smoke the fish for about 2 hours, adding chips through the first hour as necessary. You can keep adding chips the second hour if you prefer a much smokier flavor.

Ingredients you will need

Salt And Pepper

Canola Oil

French Fries

Fish

Transfer the smoked fish to a large platter.

Ingredients you will need

Smoked Fish

Remove the meat from half the clams and chop roughly.

Ingredients you will need

Clams

Meat

Heat the canola oil in a medium saucepan over high heat.

Ingredients you will need

Canola Oil

Equipment you will use

Sauce Pan

Add the garlic and chile and cook for a few seconds.

Ingredients you will need

Garlic

Chili Pepper

Add the chopped clams and cook, stirring, for another minute.

Ingredients you will need

Clams

Add the wine, bring to a simmer and cook until reduced by half.

Ingredients you will need

Wine

Add the whole clams, cover the saucepan and cook, shaking the pan occasionally, until the clams open, 5 to 10 minutes. Stir in the butter.

Ingredients you will need

Butter

Clams

Equipment you will use

Sauce Pan

Frying Pan

Remove from the heat and stir in the chopped parsley and lemon zest. Taste, and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Lemon Zest

Parsley

Pour the sauce over and around the smoked swordfish, and scatter the parsley leaves on top.

Ingredients you will need

Parsley

Swordfish

Sauce

Equipment

Pot

Sauce Pan

Frying Pan

Ingredients

Servings:

2Tbsps

black peppercorns 2Tbsps

canola oil 2Tbsps

canola oil 1

4-inch-thick chunk swordfish loin, skinless 2Tbsps

finely chopped fresh flat-leaf parsley, plus a handful leaves for garnish 3cloves

garlic, mashed to a paste with a little salt 237milliliters

kosher salt 1

Zest of lemon 24

littleneck clams 6servings

Salt and freshly ground black pepper 1small

serrano chile, finely diced 237milliliters

sugar 1Tbsp

cold unsalted butter 237milliliters

white wine

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Santa Margherita Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.