Soused Swordfish

Name: Soused Swordfish
Cuisine: American
Ingredients: ¾ cup bourbon or other sour-mash whiskey; ¾ cup bourbon or other sour-mash whiskey; ¾ cup seafood or chicken stock; ¾ cup seafood or chicken stock; ¼ cup vegetable oil; 3 garlic cloves, minced; 1 tablespoon green peppercorns, plus 1 teaspoon brine; 1 tablespoon green peppercorns, plus 1 teaspoon brine; Four 8-ounce to 10-ounce swordfish steaks; 2 tablespoons coarsely ground black pepper; 1 tablespoon kosher salt or coarse sea salt; 1 tablespoon kosher salt or coarse sea salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

If you have any leftovers, these swordfish will have a helluva hangover the next day.

Ingredients

Soused Marinade

¾ cup bourbon or other sour-mash whiskey
¾ cup seafood or chicken stock<

Americas
United States
Leftovers
Fish course
Pescatarian
Gluten-free

Method

At least 2 hours and up to 8 hours before you plan to barbecue, combine the marinade ingredients in a large glass measuring cup. Place the swordfish in a shallow, nonreactive pan or a plastic bag. Pour the marinade over the swordfish and refrigerate it for at least 1½ hours.
Prepare the smoker for barbecuing, bringing the temperature to 180°F to 200°F.