Best 6 Easy Blackened Swordfish Recipes
Blackened swordfish is a delicious and healthy dish that can be easily prepared at home. The key to making a great blackened swordfish is to use fresh, high-quality fish and to cook it over high heat. This will create a crispy, blackened crust on the outside of the fish while keeping the inside moist and flaky. Blackened swordfish can be served with a variety of sides, such as rice, vegetables, or mashed potatoes. It is also a great option for tacos or sandwiches.
Let's cook with our recipes!
BLACKENED SWORDFISH
Blackened swordfish is a quick, easy and healthy dinner made with swordfish steaks. This 10-minute fish recipe is perfect for busy weeknights, and is packed with both flavor and nutrients.
Provided by Tonje
Categories Dinner Main Course
Time 10m
Number Of Ingredients 8
Steps:
- Use a paper towel to wipe off any excess moisture from the swordfish fillets.
- Combine the seasoning in a bowl, and sprinkle seasoning across the fish on both sides.
- Heat up some oil in a skillet or grill pan on medium to high heat.
- Pan sear the swordfish steaks for about 3 minutes on each side, or until the fish is cooked through, and has a rich dark color on the surface.
Nutrition Facts : Calories 267 kcal, Carbohydrate 1 g, Protein 34 g, Fat 13 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 112 mg, Sodium 429 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
EASY BLACKENED SWORDFISH
Steps:
- Heat a cast iron skillet over medium-high heat. Place melted butter in a shallow bowl. Dip fish into the butter and place on a plate. Sprinkle Creole seasoning on top of the fillets and pat it in.
- Place fish in the hot skillet and cook until just starting to blacken, but not burn, about 2 minutes. Flip and cook until blackened on the other side, about 2 minutes more.
Nutrition Facts : Calories 425.8 calories, Carbohydrate 3.4 g, Cholesterol 126.5 mg, Fat 30.1 g, Fiber 0.7 g, Protein 34.1 g, SaturatedFat 16.4 g, Sodium 1736.1 mg
SWORDFISH
Steps:
- Combine all ingredients, except swordfish, in a bowl and mix together well. Set aside.
- Preheat a grill to medium-high, using mesquite wood. Place swordfish on grill and quickly sear. Dredge swordfish in the white wine mixture and then return to the grill. Cook until desired doneness; fish should be opaque and a knife should slide in easily.
- Remove fish from the heat and serve with fresh vegetables and a starch of choice.
BLACKENED FISH
Steps:
- In a small bowl, mix together paprika, dry mustard, cayenne pepper, cumin, black pepper, white pepper, thyme and salt; set aside. Heat a heavy cast iron pan on high heat until extremely hot, about 10 minutes.
- Pour 3/4 cup melted butter into a shallow dish. Dip each fillet into butter, turning once to coat both sides. Sprinkle both sides of fillets with spice mixture, and gently pat mixture onto fish.
- Place fillets into hot pan without crowding. Carefully pour about 1 teaspoon melted butter over each fillet. Cook until fish has a charred appearance, about 2 minutes. Turn fillets, spoon 1 teaspoon melted butter over each, and cook until charred. Repeat with remaining fish.
Nutrition Facts : Calories 420.2 calories, Carbohydrate 1.8 g, Cholesterol 148.4 mg, Fat 35.3 g, Fiber 0.9 g, Protein 24.3 g, SaturatedFat 20.3 g, Sodium 428.4 mg, Sugar 0.2 g
CAJUN-STYLE GRILLED SWORDFISH
Swordfish steaks at 10oz are about 1 inch thick, so for any fish it should be cooked 10 minutes per 1 inch of thickness.
Provided by The Range Rover
Categories Cajun
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Prepare a medium-hot grill.
- Brush the steaks with the oil.
- In a small bowl, combine the remaining ingredients and mix well.
- Coat the steaks evenly on all sides with the spice mixture.
- Grill each steak for 5 minutes on one side, then carefully turn and grill for 5 minutes more or until done.
BLACKENED SWORDFISH RECIPE - (3.5/5)
Provided by moddie2bert
Number Of Ingredients 7
Steps:
- Combine thyme, marjoram, cayenne, salt, and pepper in a medium bowl. Heat a heavy skillet over high heat until it is very hot. Coat the swordfish on both sides with half the olive oil and then pat one side with the herb mixture. With the heat still on high, place swordfish steaks in skillet, herb side down (they will smoke quite a bit) and cook 2 minutes. Place a second non-stick skillet over medium heat that contains the remaining half of olive oil. Turn the swordfish steaks over into the second skillet and cook for 2 to 6 minutes more, depending on thickness.
Tips:
- Choose the right swordfish: Look for firm, opaque flesh with no signs of browning or discoloration.
- Prepare the spice blend: Make sure the spices are evenly mixed and ground to a fine powder.
- Coat the swordfish evenly: Press the spice blend into the flesh of the swordfish to ensure even flavor distribution.
- Use a hot skillet: The skillet should be hot enough to sear the swordfish quickly and create a crispy crust.
- Don't overcrowd the skillet: Cook the swordfish in batches if necessary to avoid overcrowding and ensure even cooking.
- Cook the swordfish to your desired doneness: The internal temperature of the swordfish should reach 145°F for medium-rare or 155°F for medium.
- Let the swordfish rest: Allow the swordfish to rest for a few minutes before serving to allow the juices to redistribute.
Conclusion:
Blackened swordfish is a delicious and versatile dish that can be enjoyed for lunch or dinner. With its crispy crust and flavorful spice blend, it's sure to be a hit with your family and friends. Experiment with different spice blends to create your own unique blackened swordfish recipe. Serve it with your favorite sides, such as roasted vegetables, grilled pineapple, or a tangy salsa, for a complete meal. This dish is a great way to enjoy the delicate flavor of swordfish while adding a bit of spice and excitement to your meal.
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