Easy Blackened Swordfish Recipe

Blackened Swordfish is a New Orleans delicacy. Season the fish and sear it briefly over high heat until the spices infuse and the surface blackens without burning. Hence the name blackened.

To make blackened swordfish, dip swordfish fillets in melted butter. Once done, coat them in Creole seasoning and cook them in the preheated skillet until tender and translucent.

If you prefer it spicier, double the cayenne pepper. The base recipe is relatively mild and kid-friendly. So, without any further ado, follow the entire recipe to get it done right.

Expert Tips That I Recommend

• Always choose thick, evenly sized fillets so they cook at the same pace without drying out.
• Apply a thin coating of butter so it browns evenly and the seasoning sticks.
• Once you put the fish in the pan, let it cook undisturbed. Let the crust form,m then only flip it.
• Be careful while it is in the pan, as blackening requires high heat, but if the seasoning begins to burn, reduce the heat.
• If the instant-read thermometer shows 145 degrees F, consider it a reliable temperature.

Recipe Variation for Different Diets 

• Keto Version: For keto, make sure the seasoning is sugar-free. Instead of regular butter, use unsalted butter.
• Gluten-Free Version: Add low-sodium seasoning instead of regular seasoning. 

Storing And Reheating This Recipe 

Storing

• First, let the swordfish cool down completely, and store it in an airtight container. It will remain fresh for 3-4 days.
• For longer storage, add the swordfish to a freezer-safe bag; it will stay fresh for 2 to 3 months.

Reheating 

• Stovetop: Add the swordfish to a pan. Then reheat over medium-low heat. Avoid overcooking it, as it can affect the swordfish’s texture.
• Oven: Preheat the oven to 325°F. Add the swordfish to an oven-safe dish with 1-2 teaspoons of butter. Cover with foil and heat for 8-12 minutes. In the last 2-3 minutes, remove the foil to firm up the exterior.

What To Serve With This Recipe

Enjoy the Easy Blackened Swordfish with roasted vegetables or baked beans to keep it light yet healthy. You can also serve it with cucumber yogurt sauce, or pair it with steamed vegetables to make it more filling and satisfying. 

Printable Version

Main CourseAmerican

Easy Blackened Swordfish Recipe

This blackened swordfish is a quick, simple, and delicious fish, perfect for easy weeknight dinners. Season swordfish fillets well and cook them in a pan or on a grill to tender perfection. You will love the dry rub, a savory and spicy blend of seasonings.

Recipe by

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• Prep5 minutes mins
• Cook10 minutes mins
• Extra
• Total15 minutes mins
• Serves4
• Calories8kcal

Ingredients

1x2x3x

• 12 ounce Swordfish Fillets
• ½ cup Melted Butter
• 2 Tablespoons Creole Seasoning

Equipment

• Skillet
• Bowl
• Plate

Method

• Take an iron cast skillet and heat it over medium-high. In the meantime, take a shallow bowl and place melted butter in it.
• Dip the swordfish in it, then place it on a plate.
• In a bowl with Creole seasoning, pat the dipped fillets dry.
• Now the skillet is hot enough to cook fish in.
• Transfer the fillet to the skillet and cook for 2 minutes, until tender and translucent.
• Cook on both sides for about 2 minutes. Ensure both sides are blackened and serve.

Recipe notes

Nutrition

per serving

• 8kcalCalories
• 1gCarbs
• 0.3gProtein
• 0.4gFat
• 1gFibre
• 0.3gSugar
• 1mgSodium

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FAQs About Blackened Swordfish

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Conclusion 

The rich, filling, and satisfying Blackened Swordfish is made by coating the steaks in bold spices and searing them in a hot cast-iron skillet. In just 15 minutes, use a handful of pantry staples to create a restaurant-style dish at home.