How To Do It

Sword fish is tasty, flaky and easy to prepare and cook and doesn’t require too much additional flavours as it’s naturally a tasty cut fish. But with this recipe, we are adding a teriyaki flavour that goes down well with an Asian rainbow slaw.

Making us of the Legend Tabletop Grill and Smoker, we place our lump wood inside the charcoal tray and will be starting this cook off using the indirect heat cooking method. We will be reverse searing this cut of fish towards the end of the cook.

Dry rub your sword fish with a little bit of Salt & Pepper and when the ambient temperature of the smoker is at 110degrees, place the fish on the grill using the indirect method.

30minutes into the smoke baste the fish with some teriyaki sauce which I have thinned down a bit with fresh lemon juice.
For the compound butter, use 150g of salted butter, add in a tablespoon of teriyaki sauce, 2 tsp of lemon rind and ½ tsp of black pepper. Mix well, roll in some clingwrap and refrigerate.

Once the internal temperature of your sword fish reaches 50 degrees, slide your grid over to direct heat and sear the fish for around 60 seconds on each side. Remove and place on a bed of rainbow slaw.

Cut a slice of your compound butter, place on each portion of fish, grab a piece of glowing charcoal and add it to the butter. Watch how this butter melts into the fish. Remove the charcoal and enjoy.