Blackened Swordfish Recipe
With a cooking time of just 15 minutes, this Blackened Swordfish recipe makes the perfect light dinner. This recipe is a great option for cooking fish in a way that the entire family will enjoy. It’s the perfect fish dinner.
The homemade blackening seasoning used gives this meaty fish the best flavor and taste. And if you’re on a low calorie diet, this is a great low carb fish to eat. Swordfish steaks are actually a simple, fresh fish to cook and provide a healthy dinner in no time at all.
In my opinion, this is the best option for a hearty meal fast. You don’t have to stress out about a ton of ingredients or a long cooking time, and you just have to put your focus on a beautiful sear and not overcooking the fish. This recipe really is perfect for busy weeknights.
If you’re a fan of fish and simple recipes, be sure to check out my Keto Salmon Recipe. This is a great low carb dinner that is loaded with great flavor.
Ingredients
Swordfish steaks – You can use fresh or frozen steaks for this recipe. Use whatever you have at the local store.
Butter – This is used to cook the fish in the skillet. You can use salted or unsalted butter.
Garlic powder – For flavor.
Onion powder – Great for adding a hint of onion taste to the seasoning.
Smoked paprika – You can use regular paprika as well.
Oregano – For flavor.
Basil – A great addition to any homemade seasoning.
Thyme – For flavor.
Cayenne pepper – This can be increased or decreased depending on your spice wants.
Salt – To taste.
Black pepper – To taste.
How To Make Blackened Swordfish
Step One: Combine all the seasonings together in a bowl.
Step Two: Coat the fish with the homemade seasoning.
Expert Tip: The recipe makes just enough seasoning for 1-2 swordfish steaks. You can make as much blackened seasoning as you want and just keep it in a mason jar for next time.
Step Three: Add the butter to the skillet and heat it over medium-high heat.
Step Four: Once the butter has melted, add the seasoned swordfish. Don’t move it around too much or the seasoning won’t stick.
Step Five: Cook for 4-5 minutes or until a nice black crust forms. Flip, and then repeat for the second side. The fish should cook until it has an internal temperature of 145 degrees.
Variations
Use olive oil – If you don’t want to use butter in the skillet, olive oil is a great choice for cooking white fish.
Change the seasoning – Making your own seasoning is fun, but you can use premade seasonings as well. A Creole seasoning would be really good for this recipe. There are so many different seasoning options, so you can easily change up the flavor of these seasoned swordfish fillets.
Make swordfish tacos – The incredible flavors of this dish make it simple to create a whole new entire meal! You can add some chopped cabbage, fresh red onion, and taco shells or wraps to your meal planning radar and make the best tacos.
Make it spicy – If you want to change the amount of cayenne pepper, do so. You can easily add more to make it spicy or add less to make it less spicy. Options are good!
Common Questions
What to pair with swordfish?
Any of your favorite sides will do the trick. Steamed or cooked veggies like broccoli are a great pairing. You can also cook the recipe and pair it with rice. Any seafood lover will also tell you that adding some fresh mango salsa on top or on the side of the fish is the perfect way to create a whole new flavor explosion.
How is swordfish meant to be cooked?
Swordfish should be cooked in a hot skillet for the best texture. Some people use a regular skillet, while others prefer cooking it in a cast iron skillet. The outside of the fish needs to be seared so that the seasonings provide a blackened crust, leaving the middle tender and flavorful.
Be sure that you have a meat thermometer handy so that you can check the internal temperature of the meat. To be considered safe to eat, the temperature inside the fish should be at least 145 degrees.
Why is my swordfish rubbery?
If the cooked fish has a rubbery texture, that is your indicator that it needs to be cooked longer. This is important to pay attention to and also a great reason why having a meat thermometer is key.
How do I store leftover cooked swordfish?
Be sure that you store any leftovers in an airtight container in the fridge. While I do think that this is best eaten fresh, you can reheat and eat the next day as well. Reheat low and slow so that you don’t overcook the swordfish.
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Blackened Swordfish Recipe
Ingredients
- 2 swordfish steaks
- 2-3 tbsp butter or avocado oil
Blackening Seasoning
- 1 tsp each: garlic powder, onion powder, smoked paprika, oregano, basil, thyme, cayenne pepper, salt, black pepper (see notes on cayenne)
Instructions
- Combine the seasonings. Use to coat the fish.
- Heat the butter in a large skillet over medium-high.
- When the butter has completely melted add the swordfish.
- Let cook for 4-5 minutes until a nice black crust forms. Flip. Cook on the second side. Swordfish should be cooked until 145 on an internal thermometer.
Notes
Nutrition
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Just used
Blackened
Seasoning it was great
Awesome recipe. Made as described and “delicious”.
1tsp of cayenne pepper is way too much, it ruined it for us. I’ll use 1/2 next time.
Hi John, I do have a note about this in the recipe. “Spice Level: This has some kick. If you want milder fish cut the amount of cayenne pepper back to 1/4-1/2 tsp or omit it entirely.”
I have to start this by saying I HATE fish. My husband loves it and I try to cook it once in a while for him. I’ve made cod and haddock so many times but this was my first time ever making swordfish and I was terrified of messing it up. I did 3 tbsp butter, coated the chicken in the spice mix, did 5 mins on one side, flipped and put in the thermometer until they reached 140. I gave my husband his piece and he LOVED it! Begged me to try it so I gave in. It was so perfectly cooked. Nice soft buttery flesh and the seasoning mix was perfectly balanced.
Fantastic recipe. Used only 1/2 t. cayenne. 4 minutes a side was perfect for us. Cooked it in a cast iron skillet with 2 t. ghee.