Blackened Swordfish

Deb's Daily Dish

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 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.

Swordfish cooks in less than 10 minutes. It turns out beautifully in a pan on your stovetop or on an outdoor grill

INGREDIENTS

–– smoked paprika –  garlic powder –  celery salt –  dried oregano – cayenne pepper –  onion power –  ground thyme –  olive oil – swordfish steak

         how to make BLACKENED SWORDFISH

-1. Combine spices in a bowl and mix well. 2. Rub olive oil on both sides of fish and sprinkle seasonings on both sides, patting down the spices into the fish.

3. Heat grill or grill pan over medium high flame., about 400°F. 4. Place fish on grill, sear, and cook one side for about 2-3 minutes. 5. Flip fish and sear and cook the other side for another 2-3 minutes. 6. Test with a meat thermometer.  If it registers 145°F, it is done. 7. 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.

 Recipe Tips

*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. * 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. *Any leftover swordfish will keep in the refrigerator, covered in wrap or in an airtight container  for about 3 days.

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