Blackened Swordfish

Perfectly flaky blackened swordfish is an easy and delicious way to spice up a fish dinner. A homemade blend of tasty cajun spices coats the swordfish steaks as they are pan seared with olive oil to develop a beautiful blackened crust.

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 bake 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 a Cajun sauce, Garlic Sauce or Spicy Tartar sauce.

Some other blackened seafood recipes that are full of flavor are my Blackened Trout, Blackened Cod, Chilean Sea Bass or Blackened Snapper.

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 for Success

• 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 swordfish steaks 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 Side Dishes to serve with 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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