This blackened swordfish is a quick, simple and delicious fish entree, perfect for easy weeknight dinners. Swordfish fillets are seasoned well, and cooked in a pan or on a grill to tender perfection.
Blackened swordfish is swordfish fillets, or swordfish steaks, that are seasoned well, and grilled or seared until they are dark brown or black on the surface.
The consistency of swordfish is much more firm than most fish, and the flavor is more meat-y, making it a great alternative for those who might not love fish.
Why you'll love it
- Easy 10-minute entree
- Cook it in a pan, or on a grill
- Simple and delicious way to cook swordfish
- Healthy fish dinner recipe
- Adjust the seasoning to suit your preferences
- Pair with a variety of side dishes
Swordfish: Use high quality swordfish fillets to achieve the best results. If you want to use frozen swordfish, you should thaw or defrost it in a fridge overnight before use.
Seasoning: In this recipe we use a combination of cayenne pepper, black pepper, salt, garlic powder, oregano and paprika. You can also use any seasoning mixes that you like, such as creole seasoning or Cajun seasoning.
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.
- The exact cooking time can vary depending on the heat in your pan, as well as the size of your swordfish steaks. Keep an eye on them to prevent them from overcooking.
- You will know that the swordfish is cooked when the flesh feels firm when you push it down with a fork or spatula.
- Avoid using a super hot skillet, as the seasoning could burn.
Blackened swordfish pairs perfectly with pretty much any side dish. Here are some of my favorite healthy side dish recipes that I love to serve it with:
- Rice: Instant Pot Mexican Rice, Instant Pot Cilantro Lime Rice, Chili Lime Rice
- Salad: Lemon Kale Salad, Black Bean Corn Salad, Strawberry Pineapple Salsa, Pineapple Mango Salsa
- Vegetables: Instant Pot Green Beans, Parmentier Potatoes, Honey Sriracha Brussels Sprouts
Spicy swordfish: If you prefer it more spicy, you can double the amount of cayenne pepper. The base recipe is quite mild and kid friendly.
Other seasoning: Try other seasoning options! Use creole seasoning, taco seasoning or a Tex Mex spice mix to change things up. Cajun swordfish is also a great alternative.
On the grill: If you prefer grilled swordfish, you can cook the seasoned swordfish fillets on a grill for the same amount of time. Keep an eye on them, as the temperature on the grill can be a little unpredictable, and the fish could cook faster.
Store leftover blackened swordfish in airtight containers in a refrigerator for up to 4 days.
You can serve the leftover fish cold in salads or sandwiches, or reheat it in a skillet or microwave and serve it as an entree the next day.
Frequently asked questions
Yes, it's normal for swordfish to be a little pink.
Blackened swordfish is fish that is seasoned, and then seared at high heat until the surface starts to blacken without burning. This method of cooking makes the swordfish juicy and fragrant.
You might also like these recipes
- Swordfish Tacos
- Baked Swordfish
- Pan Fried Hake
- Pan Fried Sea Bass
- Pesto Crusted Salmon
- Mediterranean Baked Cod
If you make this recipe, make sure to post a photo to Instagram with #hintofhealthy!
- 4 swordfish steaks
- 2 teaspoons olive oil
- ½ teaspoon oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 1 teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- 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.
- Store leftover blackened swordfish in an airtight container in a refrigerator for up to 4 days.
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