Blackened Swordfish

5 from 30 votes

This blackened swordfish is perfectly seasoned and ready in under 5 minutes! It can be served as an entree, in a blackened swordfish sandwich, or as blackened swordfish tacos!

Prep Time5

Cook Time5

Total Time10

Course: dinner, entree, lunch

Cuisine: American

Servings: serving

Calories: 222kcal

Author: Hilda Sterner

Ingredients

1 4 ounce swordfish steak
2 tablespoon seasoning
2 teaspoon olive oil
2 teaspoon unsalted butter

Instructions

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

Blackened Swordfish Sandwich Directions

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

Notes

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.
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.
Store 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.

Nutrition