Best Creole Swordfish Recipes

EASY BLACKENED SWORDFISH

Easy Blackened Swordfish image

This white fish is coated in a tasty seasoning blend and quickly blackened at high temperature to seal in the juices.

Provided by bobthebaker

Categories Seafood Fish Swordfish

Time 10m

Yield 2

Number Of Ingredients 3

Ingredients

2 (6 ounce) fillets swordfish fillets
¼ cup melted butter
2 tablespoons Creole seasoning

Steps:

Heat a cast iron skillet over medium-high heat. Place melted butter in a shallow bowl. Dip fish into the butter and place on a plate. Sprinkle Creole seasoning on top of the fillets and pat it in.
Place fish in the hot skillet and cook until just starting to blacken, but not burn, about 2 minutes. Flip and cook until blackened on the other side, about 2 minutes more.

Nutrition Facts : Calories 425.8 calories, Carbohydrate 3.4 g, Cholesterol 126.5 mg, Fat 30.1 g, Fiber 0.7 g, Protein 34.1 g, SaturatedFat 16.4 g, Sodium 1736.1 mg

CAJUN-STYLE GRILLED SWORDFISH

Cajun-Style Grilled Swordfish image

Swordfish steaks at 10oz are about 1 inch thick, so for any fish it should be cooked 10 minutes per 1 inch of thickness.

Provided by The Range Rover

Categories Cajun

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 (10 ounce) swordfish steaks
2 tablespoons peanut oil
1 teaspoon fresh ground black pepper
1 teaspoon cayenne pepper
1 teaspoon celery salt
1 teaspoon garlic powder
1 teaspoonlemon, zest , grated
1 teaspoon onion powder
1 teaspoon paprika

Steps:

Prepare a medium-hot grill.
Brush the steaks with the oil.
In a small bowl, combine the remaining ingredients and mix well.
Coat the steaks evenly on all sides with the spice mixture.
Grill each steak for 5 minutes on one side, then carefully turn and grill for 5 minutes more or until done.

CREOLE SWORDFISH

Creole Swordfish image

The recipe was an "in store" cooking demonstration at my local Hannaford supermarket. It was quite tasty, and seemed so easy to prepare. I think it would be lovely served over rice. I also think you could successfully substitute salmond. Posted here for safekeeping.

Provided by JackieOhNo

Categories Creole

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 small onion, diced
1 green pepper, diced
1/4 cup celery, thinly sliced
1 tablespoon olive oil
1 (8 ounce) can tomato sauce
1 cup stewed tomatoes
1 1/2 teaspoons chili powder
1/4 teaspoon salt
1 lb swordfish

Steps:

In a skillet, heat the oil over medium high heat. Cook the onion, green pepper, and celery until the vegetables are tender. Stir in the tomatoes, tomato sauce, chili powder and salt. Simmer uncovered for about 5 minutes.
While the vegetables are simmering, cut the swordfish into 1-inch cubes. Stir in the fish, cover, and simmer until fish is cooked; about 20 minutes.

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