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1
For the swordfish: Stir together 8 cups water, the salt, sugar and peppercorns in a deep pot.
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2
Bring to a boil just to dissolve the salt and sugar; cool completely.
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3
Submerge the swordfish in the brine.
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4
Refrigerate for 12 hours.
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5
Remove the swordfish from the brine and rinse well under cold water.
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6
Pat dry and allow to air dry for at least 1 hour.
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7
The exterior of the fish should feel sticky to the touch before smoking.
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8
Prepare a smoker with maplewood chips and to an internal temperature of 200 to 225 degrees F.
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9
Brush the fish very lightly with canola oil and sprinkle with salt and pepper.
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10
Smoke the fish for about 2 hours, adding chips through the first hour as necessary.
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11
You can keep adding chips the second hour if you prefer a much smokier flavor.
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12
Transfer the smoked fish to a large platter.
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13
For the clam sauce: Remove the meat from half the clams and chop roughly.
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14
Heat the canola oil in a medium saucepan over high heat.
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15
Add the garlic and chile and cook for a few seconds.
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16
Add the chopped clams and cook, stirring, for another minute.
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17
Add the wine, bring to a simmer and cook until reduced by half.
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18
Add the whole clams, cover the saucepan and cook, shaking the pan occasionally, until the clams open, 5 to 10 minutes.
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19
Stir in the butter.
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20
Remove from the heat and stir in the chopped parsley and lemon zest.
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21
Taste, and season with salt and pepper.
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22
Pour the sauce over and around the smoked swordfish, and scatter the parsley leaves on top.
