Perfectly flaky blackened swordfish is an easy and delicious way to spice up a fish dinner. A homemade blend of tasty seasoning blend coats the swordfish steaks as they are cooked with olive oil to develop a beautiful pan sear.
Why this recipe is just so good...
- The blackening seasoning for swordfish is so easy to make but gives so much flavor. You probably have most of the ingredients in your pantry already.
- Swordfish cooks very quickly, you can cook it in less than 10 minutes. It cooks beautifully in a cast iron skillet on your stovetop or on an outdoor grill. You can also try baking the swordfish in the oven
- It is a white fish, mildly sweet and not overly strongly flavored. A simple squeeze of lemon or lime juice is always a perfect addition. But there are so many other flavors that go really well with seafood. We love eating it with some wasabi mayonnaise or Jalepeno Orange Relish. You could try a mango salsa or even a Spicy Tartar sauce.
Some other seafood recipes that are light and healthy are my Blackened Trout, Blackened Cod or Broiled Scallops.
Ingredient Notes
- There are a few spices you need to make a homemade blackened seasoning that will give the Swordfish lots of flavor: garlic powder, onion powder, thyme, oregano, celery salt, paprika, cayenne, salt and black pepper to taste.
- It is easy to substitute some ingredients as you prefer. If you want a bit more heat, add more cayenne pepper or red pepper flakes. Craving a more smoky flavor, add more paprika. Or you can use your favorite cajun seasoning blend or Italian spices.
- Don't leave out the olive oil. It will add flavor and prevent the fish from sticking to the grates on the grill.
How to cook Blackened Swordfish?
These are the steps to cook your Swordfish on the indoor or outdoor grill:
- Lightly dab swordfish fillets with paper towels to remove any moisture.
- Stir the spices together in a small bowl.
- Rub the fillet with the two teaspoons of olive oil and then press on the blackened seasoning blend.
- Heat grill or grill pan to medium-high heat. You can also use a cast iron skillet or other heavy bottomed skillet.
- Carefully pour the olive oil in the hot skillet and swirl in pan to coat.
- If using an outdoor grill, rub some oil on the grates with a paper towel.
- Put fish in the pan or bbq grill and don't move it right away. Let it cook about 3 minutes before trying to move it. With a metal spatula, gently, to avoid the swordfish breaking in half, flip the fish and cook the other side for another 3 minutes.
- Check the temperature with a internal meat thermometer. If it doesn't register an internal temperature of at least 145°F, cook a few minutes longer.
How to Bake Swordfish in Oven?
- Preheat oven to 400°F. Place parchment paper on baking sheet. Or lightly spray it with nonstick baking spray.
- Place oiled, seasoned swordfish steaks on the sheet. Bake 10-15 until they register 145°F.
- You do not have to flip them. However if you like both side of the fish to be a bit crispy, carefully turn them halfway through baking.
Recipe Tips
- Make sure to use fresh fish or fish that is fully defrosted. Cooking fish fillets that have some frozen sections will not ensure even cooking throughout.
- Moving the fish or trying to flip it too soon may result in the Swordfish breaking apart. Wait at least the 3 minutes and then gently slide the spatula underneath. You will be able to feel if it is still attached to the pan. If so, it needs another minute to cook before trying to flip the fish.
- If your pan starts to smoke due to the high temperature, you can turn down the heat a little. And turn on your kitchen fan to remove the smoke. Or cook the fillets on your outdoor grill.
Frequently Asked Questions
How to choose the best swordfish?
When you are buying Swordfish, look for fish that has firm flesh and is not slimy to the touch. It should have a fresh seawater aroma, not overly fishy smelling. According to Seafood Source, the color will range between white, ivory to pink and orange, depending on what the swordfish are eating. When cooked, the Swordfish changes to a beige tone.
Do I have to wash the fish before cooking?
Prevention magazine states there is more of a risk of cross contamination if you rinse or wash your fish. It is not necessary and is more important that the fish is cooked to the proper temperature to kill any bacteria.
Also, make sure you wash your hands and any kitchen tools or cutting boards after handling raw fish.
Can you eat the black or brown line on the Swordfish?
The dark area on some fillets are often called the bloodline and it is edible. It will have a stronger flavor and some people prefer to cut it out. If you do, just be aware that a bit of the Swordfish flesh will be removed as well.
What to serve with Grilled Swordfish?
Since fish is a fairly light dinner, you may to serve with a salad or vegetables. Pair it with a light Butter Lettuce Salad, Red Leaf salad. For a vegetables side dish, Marinated Asparagus is light and full of flavor or pan fried Brussels sprouts which are sweet and spicy.
Try these other delicious seafood dinners:
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PrintBlackened Swordfish
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Grill
- Cuisine: American
Description
You will love the dry rub of savory and spicy blend of seasonings. It makes the best blackened swordfish. Rub it on with some olive oil and in about 10 minutes you will have a delicious piece of healthy flavorful fish.
Ingredients
- 1 tablespoon smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons celery salt
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper
- 2 teaspoons onion power
- 1 teaspoon ground thyme
- 2 teaspoons olive oil for fillets + 1 tablespoon olive oil for pan
- 1 lb. swordfish steak
Instructions
- Combine spices in a bowl and mix well.
- Rub olive oil on both sides of fish and sprinkle seasonings on both sides, patting down the spices into the fish.
- Heat grill or grill pan over medium high flame., about 400°F. and add the tablespoon of oil in pan and swirl to coat.
- Place fish on grill, sear, and cook one side for about 2-3 minutes.
- Flip fish and sear and cook the other side for another 2-3 minutes.
- Test with a meat thermometer. If it registers 145°F, it is done.
- If fish needs to cook a little longer, you can turn the flame down to medium and cook for another minute or two. Test the temperature again. *
- If the fish flakes with a fork and is opaque (not see through) beige,/white color then it is done.
- Place fish on a platter and serve with a wedge of lemon or lime.
Notes
*No need to wash the fish. Just cook it to the proper temperature. Avoid cross contamination by washing hands and utensils that touch raw fish, just as you would for poultry or any raw meat.
*The swordfish could take up to a total of 10 minutes grilling time, depending on the thickness of the steak.
*If the pan starts to smoke due to cooking fish at a higher temperature, you can turn the flame down a bit. And turn on your kitchen fan if you are cooking it indoors.
* 1 lb. of fish can serve 4 small portions of about 3 - 4 oz cooked fish. If you'd like larger portions get larger swordfish steaks.
*You probably won't have leftovers but if you do, the cooked swordfish will keep in the refrigerator, covered in wrap or in an airtight container for about 3 days.
Christine D says
Whole family loved this. Keeping this for sure
Deb Belsha says
Glad you liked it; an easy flavorful dinner is always my goal!
Meg says
I wouldn't have thought to use celery salt in a dry rub for fish. Can't wait to try it out!
Deb Belsha says
Thanks, hope you love it!
Kalyn says
Swordfish tastes excellent on the grill and this is one of my favorite ways to prepare it. Love the flavor and how juicy it stays!
Deb Belsha says
Thanks for the nice comment!
Donna says
This was delicious!
I can’t wait to make it again 👍
Deb Belsha says
Glad you enjoyed!
Peggy Hubbard says
Fabulous!!
Deb Belsha says
Glad you like it!