This recipe for Florida Keys Blackened Swordfish takes about 30 minutes from start to finish! My favorite way to cook swordfish is with blackened seasoning right on the stove in a cast-iron skillet.
½teaspooncayenne pepperuse more or less depending on your preference
1 teaspoondried thyme
1teaspoondried oregano
1tablespoonsalt
1teaspoonground black pepper
FOR THE FISH
1 ½poundsswordfish steakdefrosted if frozen
2 ½tablespoonsolive oil
4lemonsfor 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
If you have frozen swordfish, defrost it in the refrigerator overnight or in a bowl of cold water for about an hour, changing 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.
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 degrees Fahrenheit.
Let rest 5 minutes before serving. Serve with lemon wedges.
Notes
For the blackening seasoning: If you're not using the seasoning right away, place all ingredients in a screw-top jar and shake until well combined. Store in a dry cupboard for up to 2 months.
The cayenne pepper in this recipe is where the blackening seasoning gets its heat. I've added ½ teaspoon of cayenne, which produces a medium heat. You can use a little less, or none, if you prefer mild flavors.
Cooking time: This step could vary. The cooking time could be 2 to 5 minutes per side depending on how thick the fish is.
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 degrees Fahrenheit or until the flesh is opaque.If You Have a Thick Piece of Swordfish: If you have a piece of swordfish that is larger than 1" thick, follow the instructions as given. After you flip the fish in the pan, move the whole skillet to a preheated 350 degree Fahrenheit oven. Give it 10 minutes (or less) in the oven to finish cooking.
Nutrition Facts
Florida Keys Blackened Swordfish
Amount per Serving
Calories
329.1
% Daily Value*
Total Fat
19.5
g
30
%
Saturated Fat
3.9
g
24
%
Trans Fat
0.1
g
Cholesterol
112.3
mg
37
%
Sodium
1013.4
mg
44
%
Potassium
814.9
mg
23
%
Carbohydrates
3.3
g
1
%
Fiber
1.6
g
7
%
Sugar
0.4
g
0
%
Protein
34.2
g
68
%
Net Carbohydrates
1.7
g
* Percent Daily Values are based on a 2000 calorie diet.
Calories
329.1
Net Carbohydrates
1.7
g
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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