Nutritional Info

Nutrition Facts

Serving Size 1 (33g)

Calories 41
Calories from Fat 12 (29%)
Amount Per Serving %DIV
Total Fat 1.3g 2%
Saturated Fat 0.5g 3%
Monounsaturated Fat 0.6g
Polyunsaturated Fat 0.3g
Trans Fat 0.0g
Cholesterol 50.4mg 17%
Sodium 22.2mg 1%
Potassium 56.4mg 1%
Total Carbohydrate 4.7g 2%
Dietary Fiber 0g 0%
Sugars 0g
Protein 2.3g 5%

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Recipe Description
Bright red cranberry compote with its slightly sweet and spicy flavor, is an excellent counterpoint to mild tasting swordfish. The compote can be served warm or cold.
Prep time
1 hr 15 min
Cook time
1 hr 14 min
Ready In
2 hr 29 min


Serves Tool

Serves To:USMetric
1 Cup(c)  hickory wood chips
8   swordfish steaks, about 1 inch thick, 6 ounces each
1 Teaspoon(t)  vegetable oil
1/2 Cup(c)  medium onion, chopped
1/2 Cup(c)  sugar
1/4 Cup(c)  water
1/4 Teaspoon(t)  salt
1/4 Teaspoon(t)  cloves, ground
12 Ounce(oz)  cranberries


Cover wood chips with water and soak for 30 minutes. Drain the wood chips. Prepare and heat smoker using wood chips. (For charcoal smoker, use 2 pounds charcoal briquettes.) Brush smoker rack with vegetable oil. Cover and smoke fish about 1 hour, or until fish flakes easily with fork. While fish is smoking, prepare the cranberry compote. Heat oil in 2 quart saucepan over medium heat. Cook onion in oil about 2 minutes, stirring occasionally, until softened. Stir in remaining ingredients. Reduce heat to low. Cover. and simmer about 12 minutes, stirring occasionally, until cranberries pop. Remove from heat. Cool 30 minutes stirring occasionally. Serve fish with compote.

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