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
- 1/2 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.