Perfectly flaky blackened swordfish is an easy and delicious way to spice up a fish dinner. A homemade blend of savory blackening spices coat the swordfish steaks as they are cooked 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 blackening 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 cook it in less than 10 minutes. It cooks beautifully in a pan on your stovetop or on an outdoor grill. Another quick cooking fish recipe is my Air Fryer Tuna Steaks.
- It is a mildly sweet, not overly strongly flavored fish. Some other seafood recipes that are light and healthy are my Blackened Cod or Broiled Scallops.
- Swordfish is high in selenium, Vitamin D as well as omega 3 fatty acids.
Ingredient Notes
- 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 smoky 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.
How to cook Blackened Swordfish?
- Rub with olive oil and seasoning blend.
- Heat grill or grill pan to medium high flame. Don't move the fish after it's on the grill. 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 meat thermometer. If it doesn't register 145°F, cook a few minutes longer.
FAQ
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.
What to serve with Blackened Swordfish?
A simple squeeze of lemon 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.
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 dinners:
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Blackened 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
- 1 tablespoon olive oil
- 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.
- 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.
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.
* 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
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!