Mesquite Smoked Swordfish with Smoked Red Pepper and Basil Cream Sauce

Once you taste this savory sauce flavored with smoked red pepper, Crème Fraiche and basil, you will want  to try it with all types of fish, shellfish, beef, pork and pasta.  For a Cajun style cream sauce, replace the basil with a half teaspoon of Tabasco.


4 mesquite wood chunks
4 cups dry white wine for water pan
4 center cut swordfish steaks, ½ inch thick
2 medium red bell peppers, halved
3 medium ripe tomatoes, halved
2 tablespoons extra virgin olive oil
4 tablespoons chopped onion
2 cloves garlic, minced
2 tablespoons tomato paste
1/4 cup chopped fresh basil
1/2 cup Crème Fraiche or sour cream
Salt and freshly ground pepper

Place wood chunks on charcoal or lava rocks, and pour wine into water pan. Place swordfish in smoker basket and set on lower level grill. Place bell peppers and tomatoes (cut side up) in another smoker basket and set on upper level grill. Smoke cook swordfish and vegetables for 30 to 45 minutes (electric/gas smoker) or 45 minutes to 1 hour (charcoal smoker). Place smoked swordfish in a covered skillet to keep warm.

To make sauce, peel and seed smoked peppers and tomatoes, puree in a blender or food processor and set aside. In a sauce pan, heat olive oil over medium heat and sauté onion for 10 minutes. Add garlic and sauté for 5 minutes more. Add smoked pepper/tomato puree and tomato paste. Bring to a boil, stirring frequently. Reduce heat, add basil and Crème Fraiche or sour cream and stir until smooth. Season with salt and pepper.

To heat smoked swordfish, add a splash or water to the skillet, cover and steam for 2 minutes. Serve swordfish on warm plates and top with a generous portion of sauce.

Serves 4