Blackened Swordfish

This blackened swordfish is perfectly seasoned and requires less than 10 minutes to prepare! Loaded with protein, this lean fish is just what the doctor ordered. Serve pan seared swordfish with pear arugula goat cheese salad or make a swordfish sandwich on a ciabatta roll with lemon garlic aioli.

Blackened swordfish isn't something that you can only order at your favorite seafood restaurant. In fact, swordfish is one of the easiest fish to prepare!

Although I've tried store-bought blackening seasoning, I always come back to my own made-from-scratch seasoning blend. Using Carne asada seasoning may sounds strange, however, it has many of the same ingredients founds in traditional blackening seasoning so why not?

Of course, if it's easier for you, you can try Emeril's Blackening Seasoning. Emeril won't steer you wrong!

🧐Why This Recipe Works

• This blackened swordfish recipe is so easy and is a total show stopper, no one will guess what little effort is required to prepare it!
• Pan seared swordfish fits into most diets including a low-carb, gluten-free, and keto.
• This delicious fish is mild, meaty, and loaded with protein. In fact, there are 22 grams of protein in one 4 ounce swordfish steak.
• Leftovers can be enjoyed in blackened fish tacos, over a salad, or make a swordfish sandwich!

🛒What You Need For This Recipe

🔖 Recipe Ingredients & Substitutions

• Fish: You'll need 4 ounce, 1-inch thick swordfish steaks per serving.
• Seasoning: Use store bought or homemade blackening seasoning or try my carne asada seasoning. This tasty seasoning blend is made with sea salt, chili power, oregano, black pepper, garlic powder, onion powder, Tajin, ground cumin, chipotle pepper, and cayenne pepper. For a milder taste, substitute paprika for the chipotle and cayenne pepper.
• Fat: Olive oil to brush on the swordfish before seasoning it and melted butter or olive oil to sear the swordfish.

🧂Blackening Seasoning

There are many blackening seasoning options that you can use for this recipe. If you plan on trying my carne asada seasoning recipe, you'll need the ingredients below:

🐟 How To Make Blackened Swordfish

Step 1: Make sure the swordfish is completely defrosted. Pat dry with paper towels to remove excess moisture. Sprinkle seasoning in one layer onto a plate. Brush the fish fillet with olive oil on both sides and dip into seasoning.

Pro Tip: Another option is to sprinkle the fish with the seasoning, and don't forget the sides!

Step 2: Heat a cast iron skillet until very hot. Melt ½ tablespoon of unsalted butter into the pan than add the seasoned swordfish. Cover with a lid and cook over medium-high heat for 2 minutes.

Pro Tip: Covering the pan as the swordfish is being seared not only cooks the fish faster, it also keeps the smoke down and keeps you from breathing the cloud of spices, which can trigger coughing and choking.

Step 3: Flip the swordfish to the other side, cover, and cook for an additional 2 minutes, or until the fish is cooked through (145 degrees F) and flakes easily.

🍽 Serving Suggestions

Enjoy blackened swordfish with morel mushroom and prawn risotto, a pear salad, or edamame dill rice.

Another option is to make fish burritos or to to add the fish to a salad similar to this smoked salmon salad. Finally, you can make a blackened swordfish sandwich.

🥖Blackened Swordfish Sandwich Directions

Step 1: To make a blackened swordfish sandwich, prepare lemon garlic aioli and my honey and vinegar coleslaw. If you prefer spicy food, mix a 1 ½ tablespoons of chimichurri sauce with 1 cups of shredded cabbage and use instead of coleslaw.

Step 2: Next, butter ciabatta bread. Place the bread, buttered side down and grill in a hot pan until golden brown. Place the bread on a plate and cover with foil to keep warm while you prepare the swordfish as described above.

Pro Tip: Another option is to slather mayo on the bread instead of butter, then grill as usual.

Step 3: To plate your fish dinner, spread lemon aioli on both sides of your grilled bread then add the fish steak, coleslaw, and red onion. You can also add other toppings like cheese, tomato slices, pickles, lettuce, etc.

You can also use the blackened fish to make blackened swordfish tacos. Just use my blackened fish tacos recipe!

👩🏼‍🍳Pro Tips

• The cooking time may need to be adjusted based on the thickness of the fish.
• The FDA recommends that swordfish be cooked to an internal temperature of 145°F and should separate easily with a fork.
• If you like to eat your fish on the rare side, the FDA also recommends that the fish be frozen first to kill any parasites that may be present.
•  Store pan seared swordfish leftovers in the fridge, in an airtight container, for up to 4 days. 
• Use the leftovers to make swordfish tacos, fish burritos, or crumble the swordfish fillets over your favorite salad.

🐡Related Recipes

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

Stay in touch with me through social media @ Instagram, Pinterest, TikTok, and Facebook. Don't forget to tag me when you try one of my recipes!

📖 Recipe