Best Easy Blackened Swordfish Recipes
BLACKENED SWORDFISH
Blackened swordfish is a quick, easy and healthy dinner made with swordfish steaks. This 10-minute fish recipe is perfect for busy weeknights, and is packed with both flavor and nutrients.
Provided by Tonje
Categories Dinner Main Course
Time 10m
Number Of Ingredients 8
Steps:
- Use a paper towel to wipe off any excess moisture from the swordfish fillets.
- Combine the seasoning in a bowl, and sprinkle seasoning across the fish on both sides.
- Heat up some oil in a skillet or grill pan on medium to high heat.
- Pan sear the swordfish steaks for about 3 minutes on each side, or until the fish is cooked through, and has a rich dark color on the surface.
Nutrition Facts : Calories 267 kcal, Carbohydrate 1 g, Protein 34 g, Fat 13 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 112 mg, Sodium 429 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
EASY BLACKENED SWORDFISH
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
BLACKENED SWORDFISH WITH SWEET POTATO CRAB HASH
Steps:
- Dredge both sides of the swordfish in blackening spice. Heat a heavy, cast-iron skillet over high heat until it is smoking hot.
- Add the swordfish and cook for 3 minutes. Turn over and cook for 3 minutes more. Warm the crab hash in saute pan, turning to warm throughout. Place warm Voodoo Sauce on a plate and top with Sweet Potato Crab Hash. Top with swordfish. Top with tomato and scallion garnish.
- Heat the olive oil in a saute pan. Add the roasted sweet potatoes, shallots, and poblano peppers and saute for 2 minutes. Add Voodoo sauce and Worcestershire sauce, salt and pepper, to taste. Add the crabmeat and gently toss until the crab is heated through.
- In a saucepan over low heat, reduce the cream by 1/3. In a separate saucepan, heat the BBQ Sauce. Add the reduced cream. Add the butter and simmer for 3 to 4 minutes. Whisk in the salt and pepper. Keep warm until ready to serve.
- In a large pot, add the butter, onion, and garlic and let sweat until translucent. In a large bowl, blend together the vinegar, apricot jam, dry mustard, brown sugar, and Dijon mustard until smooth. Add this mixture to the garlic and onion mixture with the rest of the ingredients. Bring to a simmer and cook for 1 hour.
SWORDFISH
Steps:
- Combine all ingredients, except swordfish, in a bowl and mix together well. Set aside.
- Preheat a grill to medium-high, using mesquite wood. Place swordfish on grill and quickly sear. Dredge swordfish in the white wine mixture and then return to the grill. Cook until desired doneness; fish should be opaque and a knife should slide in easily.
- Remove fish from the heat and serve with fresh vegetables and a starch of choice.
BLACKENED SWORDFISH RECIPE - (3.5/5)
Provided by moddie2bert
Number Of Ingredients 7
Steps:
- Combine thyme, marjoram, cayenne, salt, and pepper in a medium bowl. Heat a heavy skillet over high heat until it is very hot. Coat the swordfish on both sides with half the olive oil and then pat one side with the herb mixture. With the heat still on high, place swordfish steaks in skillet, herb side down (they will smoke quite a bit) and cook 2 minutes. Place a second non-stick skillet over medium heat that contains the remaining half of olive oil. Turn the swordfish steaks over into the second skillet and cook for 2 to 6 minutes more, depending on thickness.
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