Blackened Swordfish Recipe
Try this easy blackened swordfish recipe. Coat thick swordfish steaks in Cajun seasoning and sear them in a hot cast-iron skillet. In just 15 minutes, you get bold flavor, a smoky crust, and a juicy center.
Ingredients
MIX THE BLACKENING SEASONING
- 2 tablespoons sweet paprika
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- ½ teaspoon cayenne pepper, use extra to add more heat
- 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 tablespoons olive oil or melted butter
- 2 lemon wedges 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, place it in the fridge overnight. If you're short on time, submerge it in a bowl of cold water for about an hour, changing the water every 15 minutes to keep it cold.
- If you have fresh swordfish that still has the bloodline, cut it away. Rinse the fish under cold running water and pat dry with paper towels.
- 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 for two minutes until hot, but not smoking.
- Place the fish, spices-side down, in the hot oil in the pan. Sear the 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.
Notes
How to Know When It's Done: You can check if your swordfish is finished cooking the same way you test a steak. Press the flesh firmly with your index finger. It should give slightly. The FDA recommends cooking swordfish to an internal temperature of 145 °F (63 °C) or until the flesh is opaque.
If You Have a Thick Piece of Swordfish: If your swordfish that is larger than 1 inch thick, follow the instructions as given. After you flip the fish in the pan, move the whole skillet to a preheated 350°F oven. Give it 10 minutes (or less) in the oven to finish cooking.
Tip: For more details about our Cajun seasoning blend, visit Blackened Seasoning.
Want more recipes like this? Check out all of our Blackened Seafood Recipes for more inspiration.
Nutrition
Calories: 344.8kcalCarbohydrates: 9.8gProtein: 35gTotal Fat: 19gSaturated Fat: 3.8gCholesterol: 112.3mgSodium: 352.7mgPotassium: 913.2mgFiber: 3.5gSugar: 1.9g
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