Perfectly flaky blackened swordfish is an easy and delicious way to spice up a fish dinner. A homemade blend of savory spices coat the swordfish steaks as they are grilled with olive oil to develop a beautiful sear. This dish is a great low carb, keto source of protein, healthy fats, and incredible flavors.
Why this Swordfish recipe is just so good...
- The seasoning for the 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 grill it in less than 10 minutes. It also does just as well on an indoor grill pan as outdoor grill.
- It is a mildly sweet, not overly strongly flavored fish. We love eating it with some wasabi mayonnaise or Jalepeno Orange Relish.
- Swordfish is high in selenium, Vitamin D as well as omega 3 fatty acids.
- There are a few seasonings you need to make the dry rub that will give the Swordfish lots of flavor. It is easy to substitute some ingredients as you prefer. If you want a bit more heat, add more cayenne pepper. Craving a more smokey flavor, add more paprika.
- Don't leave off the olive oil. It will add flavor and prevent the fish from sticking to the grates on the grill.
According to WebMD, because Swordfish does contain certain levels of mercury, it is advised not to eat it more than once per month. Certain people such as pregnant or nursing women and also children should avoid swordfish. *If you have any concerns about consuming this fish, please read this article and/or check with your physician.
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 "sea" or "salt water" smell, 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.
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.
According to the CDC, Swordfish should be cooked to 145°F or until the meat is opaque and flaky.
How to grill the Swordfish?
- Rub with olive oil and seasoning blend.
- Heat grill to medium high flame. Don't move the fish, let it cook, you will see the grill marks, cooking about about 3 minutes. Flip the fish and cook the other side for another 3 minutes.
- Check the temperature with a meat thermometer. If it is not 145°F, cook a few minutes longer.
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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.
- 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
- 1 tablespoon olive oil
- 1 lb. swordfish steak
- 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 over medium high flame., about 400°F.
- 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. *
- The swordfish will flake with a fork and be an opaque (not see through) beige,/white color when it is done.
*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.
* 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.
Keywords: fish, grilled, spicy seasonings