This fresh Florida Blackened Swordfish recipe is simple and packed with flavor! My favorite way to cook swordfish is right on the stove in a cast-iron skillet with homemade blackened seasoning.
This whole dish takes under 30 minutes from start to finish. We caught a lot of fresh caught swordfish in the Florida Keys and I have a great family recipe for you to try!
Jump to:
- Where to Cook Your Catch in Key Largo
- What is Blackened Seasoning?
- Blackened Spice Rub from Scratch
- What You Need to Blacken the Swordfish
- How to Remove the Bloodline from Fresh Swordfish
- Seasoning Swordfish Steaks
- To Cook The Fish on The Stove
- How To Cook a Thick Piece of Swordfish
- Storage and Reheating
- What To Eat With Swordfish
- FAQ
- "📖 Recipe"
- 💬 Comments
Where to Cook Your Catch in Key Largo
If you've got some vacation time, you can come on down to The Keys, hop on a charter, and catch your own Florida Keys swordfish.
Take your freshly caught fish to one of our nearby restaurants after a day of fishing. They will cook your fish and serve it with delicious side dishes. It might be the best meal you'll ever eat!
The following restaurants will all Cook Your Catch!
What is Blackened Seasoning?
I have a tasty Homemade Blackened Spice Mixture that you can use to add a fantastic flavor to your fish or meat. Cayenne pepper adds spiciness to the mixture and becomes crispy on top while staying tender inside when cooked.
This seasoning can be used for all types of fish and shellfish. Just dust it on your fish and cook in a little oil in a skillet or hot grill. Try it on Mahi, grouper, hogfish, yellowtail, mutton snapper, tripletail, and shrimp!
Years ago, I used to get Paul Prudhomme's blackening seasoning because it tastes good, and I was able to pick it up at the fish market. Try Paul Prudhomme's Magic Seasoning Blends Blackened Redfish Magic from Key Largo Fisheries or Publix if you're in a pinch!
Blackened Spice Rub from Scratch
Lately, I’ve been focused on making everything from scratch. This recipe makes enough seasoning for about three pounds of fish. I like to mix all the spices in a Mason jar, taking out a few tablespoons as needed and storing the rest. It stays fresh for up to six months when kept in a cool, dark cabinet.
This seasoning is also great on any kind of fish, shrimp, and mussels.
What You Need to Blacken the Swordfish
This recipe makes about ⅓ cup of dry rub seasoning, enough for 3 pounds of swordfish. Whisk together the following:
- sweet Hungarian paprika
- garlic powder
- onion powder
- ground thyme
- ground oregano
- cayenne pepper
- salt
- black pepper
For the full blackened seasoning recipe, check out the full post.
How to Remove the Bloodline from Fresh Swordfish
Most swordfish steaks are sold frozen in vacuum-sealed packages that have already had the bloodline removed. If you have fresh fish, the bloodline might still be present. While it's safe to eat, it is very oily and fishy tasting and can easily be cut away.
Remove the bloodline by cutting away the dark piece from the center of the steak. Two cuts are all you need. Wash the fish under cold running water and pat dry with paper towels.
Seasoning Swordfish Steaks
On a medium-sized plate, scatter the blackening seasoning. Brush one side of the fish with a thin coat of oil or melted butter and press one side of the fish into the seasoning.
You can season the second side with a little salt. Repeat with the remaining fish.
To Cook The Fish on The Stove
Heat 2 tablespoons of oil in a 10" cast-iron or heavy-bottomed skillet over medium-high heat until hot, but not smoking.
Add the fish, with the blackened seasoning face down, and cook for three minutes. Lower the heat a little and flip the fish over with tongs and cook another two minutes. Swordfish should be medium or medium-rare. The FDA recommends cooking swordfish until it reaches an internal temperature of 145 °F (62 °C) or until the flesh is opaque and flakes easily with a fork.
How To Cook a Thick Piece of Swordfish
If you have a thick piece of fish, start the fish in a skillet. Cook the seasoned side down for 5 minutes, then flip and transfer the skillet to a preheated 350-degree oven for about 10 minutes to finish cooking.
Storage and Reheating
Store the fishin an airtight container in the refrigerator for up to 3 days.
Reheat fish in a snall skillet on the stovetop until it's warmed through
What To Eat With Swordfish
Swordfish goes well with Roasted Vegetables with Garlic, Lemon Asparagus Rice, or Garlic Mashed Potatoes.
You can also top it with Tartar Sauce.
For a tropical island vibe, try these sides:
- Mango Pico de Gallo
- Spanish RIce
- Roasted Broccoli with Garlic
- Sautéed Tomatoes with Shallots
- Cajun Dirty Rice
- Peach Mango Salsa for Fish
- Roasted Fairytale Eggplant
FAQ
Swordfish has a mild, slightly sweet flavor with a meaty, firm texture. It is often compared to steak because of its dense texture, making it a popular choice for grilling or searing.
Swordfish is best cooked by grilling, searing, or broiling. It's important not to overcook it, as swordfish can become dry. Aim for an internal temperature of 145 °F, and cook it until it's opaque and flakes easily with a fork.
Cook swordfish until it reaches an internal temperature of 145 °F. The flesh should become opaque and easily flake with a fork. Be careful not to overcook it, as it can dry out quickly.
Swordfish is not considered very u0022fishy.u0022 It has a mild, slightly sweet flavor and a firm, meaty texture, which makes it a good choice for people who don't like strong-tasting fish. Its flavor is often compared to that of tuna or mahi-mahi.
"📖 Recipe"
The Best Blackened Swordfish Recipe
Ingredients
FOR THE BLACKENING SEASONING
- 2 tablespoons sweet paprika
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- ½ teaspoon cayenne pepper use more or less depending on your preference
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 tablespoon salt
- 1 teaspoon ground black pepper
FOR THE FISH
- 1 ½ pounds swordfish steak, defrosted if frozen
- 2 ½ tablespoons olive oil or melted butter
- 4 lemons for serving
Instructions
FOR THE BLACKENING SEASONING
- Whisk together all the spices in a big bowl. Make sure all the spices are blended so there aren't any hot spots.
- Scatter the blackening seasoning on a dinner plate or in a large shallow bowl.
TO PREPARE THE SWORDFISH
- To defrost frozen swordfish, you can either place it in the refrigerator overnight or submerge it in a bowl of cold water for approximately an hour. Remember to change the water every 15 minutes.
- If you have fresh swordfish that still has the bloodline, cut away as shown. Rinse fish under cold running water and pat dry.
- Lightly brush the fish with oil or melted butter.
- Press the fish into the blackening seasoning on one side.
TO COOK THE SWORDFISH
- Heat 2 tablespoons of oil over medium-high heat in a 10-inch skillet. Heat oil for two minutes until hot, but not smoking.
- Place the fish, with the spices face down in the oil, in the hot pan. Sear fish for 3 minutes and then flip to cook the second side. Lower the heat and cook another 3–4 minutes or until an instant-read thermometer reaches 145 °F (62 °C)
- Let rest 5 minutes before serving. Serve with lemon wedges.