At what internal temp do I pull my swordfish out of smoker?

I see these same recommendations; same for tuna steaks, which I like seared and med rare. I'd go with the 125 and I you think it needs more cooking put it back in for a little longer (you can't uncook if it goes to far). May take some playing around to get it the way you like it; then log the temp for next time. I'm with you on the salmon as I usually go to 127.

This is why Smokin' preaches the good notes,because we can't remember occasional cooks.

The difference between the 125* and perfect can be in the prep/start temp/marinade,etc.

Just a couple of thoughts.

I would pull at 125 and foil for 15 minutes. It will be between rare and medium. If she likes medium you can always throw it on a medium grill or cast iron pan on the stove for about 2 minutes.Rremember, when you see it flaking well its overdone. Why? Because the residual heat will take it from the flaking to cat food consistency within 10 minutes of resting. Try to remove fish on the grill or smoker when it is almost opague in the center and just flaking a little on the top and bottom of a filet.Again, a 10 minute rest will finish it perfectly.

Thank you all..

Here are the details

One large (1 pound) Swordfish Steak
Marinade – Soy Vay Island Teriyaki in zip loc bag for 4 hrs
Removed from marinade and patted dry with paper towels
2.5 oz apple
200 degrees smoker (started with a cold smoker)
35 min in smoker, pulled at 125 degrees (swordfish on top shelf)
Did a reduction of left over marinade and glazed (brush) swordfish for 1 min on each side on very hot charcoal grill

Results – very tender just the way I like it. Tasted very good but not great. Needs improvement on the taste.

Next time – set the smoker to 180 so the swordfish can smoke a little longer.
Next time – try different marinade or make my own instead of being lazy.

El

I'm glad it turned out well. Continual improvement is always my goal too.

did it come out medium or medium rare? most folks like SF medium.

I would say medium rare at 125. However, after the 1 min glaze on each side with very hot charcoal it became medium.

El

I would never attempt a marinade on Swad-fish (as they call it in New England) The fish tastes good all on its own.

I do use a sauce over it, taught to me by an old timer on the Islands of Cape Cod:

1/2 stick of butter
1 small onion finely chopped

Saute the onion in the butter.

Add lemon and lime juice to taste and consistancy. Baste fish if doing on the grill, or pour over fish in a pan if doing in the smoker. Use a rack in bottom of pan to allow smoke on all sides.

I have not smoked SF yet however i follow 3 mens process on salmon and pull at 140...its perfect every time.