Name: Blackened Swordfish Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Cajun
Ingredients: 2 tablespoons sweet paprika; 2 teaspoons onion powder; 2 teaspoons garlic powder; 1/2 teaspoon cayenne pepper (use extra to add more heat); 1 teaspoon dried thyme; 1 teaspoon dried oregano; 1 tablespoon salt; 1 teaspoon ground black pepper; 1 1/2 pounds swordfish steak, defrosted if frozen; 2 tablespoons olive oil (or melted butter); 2 lemon wedges for serving

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If you are searching for a dish that packs a punch of flavor yet is surprisingly simple to prepare, this Blackened Swordfish Recipe is going to become your new go-to favorite. Juicy, meaty swordfish steaks are coated with a bold, smoky blend of paprika, garlic, and herbs, creating a crispy crust that seals in moisture and layers every bite with a delightful kick. This recipe brings together the perfect harmony of heat, earthiness, and fresh lemon zing that’s comforting but exciting — a perfect way to elevate your weeknight dinner or impress guests with minimal fuss.

Ingredients You’ll Need

A raw fish steak with light pink and slightly translucent flesh is placed on brown paper, sprinkled with black pepper. To the right, there is a white small dish filled with finely ground red and brown spices. Above the fish are two lemon halves showing their juicy, pale yellow inside. Fresh green parsley leaves are scattered around the fish and lemons. At the bottom right corner, a glass bottle with golden yellow oil is partly visible. The background is a white marbled texture photo taken with an iphone --ar 4:5 --v 7

Gathering your ingredients for this Blackened Swordfish Recipe is a breeze. Each spice and seasoning here plays a key role, whether it’s building that deep smoky crust or enhancing the natural flavor of the swordfish. Simple pantry staples transform into a gourmet sauce-free coating, ensuring an unforgettable meal every time.

Sweet paprika: Adds vibrant color and a mild, smoky sweetness that forms the base of the blackening seasoning.
Onion powder: Gives a subtle depth and gentle pungency without overpowering the fish.
Garlic powder: Lends warmth and umami that complements the swordfish beautifully.
Cayenne pepper: Brings heat that awakens your palate; adjust the amount to your spice preference.
Dried thyme: Offers an earthy, slightly floral note that balances the seasoning.
Dried oregano: Infuses a Mediterranean herbal punch enhancing the flavor complexity.
Salt: Essential for seasoning and helping to form that crave-worthy crust.
Ground black pepper: Adds a sharp bite that enlivens the entire dish.
Swordfish steaks (1 1/2 pounds): The star of the show, dense and meaty, perfect for blackening.
Olive oil or melted butter: Helps the seasoning stick and promotes a crisp, golden exterior.
Lemon wedges: To finish, providing a fresh citrus burst that brightens every bite.

How to Make Blackened Swordfish Recipe

Step 1: Prepare the Blackening Seasoning

The first step is to create your spice blend. Whisk together all the spices in a large bowl to combine them evenly. This ensures that the fiery cayenne and aromatic herbs coat every bit of your swordfish with consistent flavor, avoiding any overpowering “hot spots.”

Step 2: Ready the Swordfish

If your swordfish is frozen, defrost it safely in the refrigerator overnight or speed things up by submerging it in cold water, changing the water every 15 minutes. For fresh swordfish, be sure to trim away the bloodline to avoid any bitterness. Rinse and pat the fish dry to prepare for seasoning. A dry surface means better crust formation.

Step 3: Coat the Swordfish with Oil and Seasoning

Lightly brush both sides of each swordfish steak with olive oil or melted butter. Then press one side of the steaks firmly into your blackening spice mix laid out on a plate or shallow dish. This step is crucial because it locks those spices onto the fish, ensuring a rich, flavorful crust.

Step 4: Sear the Swordfish to Perfection

Heat 2 tablespoons of oil in a skillet over medium-high heat for about two minutes until shimmering but not smoking. Place the fish spice-side down in the pan and sear it for 3 minutes to develop that signature blackened crust. Flip and cook the other side for 3 to 4 minutes more until the internal temperature reaches 145°F (62°C). This method locks in moisture while giving you a beautiful char.

Step 5: Rest and Serve

After cooking, allow the swordfish steaks to rest for 5 minutes. Resting lets the juices redistribute, so every bite is juicy and tender. Serve with fresh lemon wedges to squeeze over the top and brighten the smoky flavors.

How to Serve Blackened Swordfish Recipe

On a round white plate with a blue rim, there is a single layer of dark brown seasoned grilled fish with visible coarse salt and green herb bits on top, placed on the left side. To the right, there is a colorful mix of halved bright red cherry tomatoes with tiny green herbs and small white chopped onion pieces scattered around. At the top part of the plate, two yellow lemon wedges lean against each other with a green parsley sprig standing upright between them. Resting on the bottom left edge of the plate are two silver forks, crossing each other slightly. The plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Simple garnishes such as fresh lemon wedges or a sprinkle of chopped parsley add a pop of color and freshness that complement the robust blackened spices perfectly. A light drizzle of extra virgin olive oil can also enhance the flavor and add lusciousness.

Side Dishes

Pairing this blackened swordfish with sides that offer contrast in texture and flavor brings the whole meal together. Blackened fish shines alongside a crisp green salad, creamy mashed potatoes, or charred vegetables like asparagus or zucchini. Rice pilaf or buttery corn on the cob are also fantastic accompaniments.

Creative Ways to Present

For a fun twist, serve the blackened swordfish on a bed of garlic butter quinoa or nestled atop a vibrant mango salsa for a tropical flair. You could also slice the steak thinly to top a hearty grain bowl or stuff it into tacos with fresh slaw and avocado for an unexpected but delicious meal.

Make Ahead and Storage

Storing Leftovers

Leftover blackened swordfish keeps well in the refrigerator in an airtight container for up to 2 days. Try to consume it quickly to enjoy optimal flavor and texture since the bold spices and tender fish are best enjoyed fresh.

Freezing

While you can freeze cooked swordfish, it may lose some moisture and texture once thawed. To freeze, wrap the swordfish tightly in plastic wrap and aluminum foil or place it in a freezer-safe container. It will keep for up to 1 month but is best eaten sooner for maximum taste.

Reheating

Reheat gently in a low oven or on the stove over medium-low heat to avoid drying the fish out. Avoid microwaving if possible to preserve the crispy crust. A quick warm-up preserves the bright spices and moist interior.

FAQs

Can I use fresh swordfish for this Blackened Swordfish Recipe?

Absolutely! Fresh swordfish works wonderfully and requires only a quick trim and rinse before seasoning. Fresh is preferred but if using frozen, just defrost carefully to maintain texture.

What if I don’t like spicy food? Can I adjust the heat?

You can reduce or omit the cayenne pepper to make the dish milder and still delicious. The other spices create a lovely flavor base without the burn.

Can I use a different type of fish for this recipe?

Yes, firm-fleshed fish like mahi-mahi, tuna, or even salmon can be substituted if swordfish is unavailable, though the cooking time might vary depending on thickness.

Is it better to use olive oil or butter for cooking?

Both work well; olive oil gives a neutral flavor and withstands heat nicely, while butter adds richness. Feel free to mix for a balanced taste.

How do I know when the swordfish is done?

The best way is to use an instant-read thermometer. The fish is safely cooked at 145°F (62°C) and should flake easily but remain moist.

Final Thoughts

This Blackened Swordfish Recipe is truly a joy to make and savor. It brings together bold spices and the satisfying texture of swordfish in a way that feels both special and approachable. Whether you’re cooking for friends or just treating yourself to a restaurant-quality meal at home, this dish never disappoints. Give it a try and watch how quickly it becomes a staple in your recipe collection!

Blackened Swordfish Recipe

Ingredients You’ll Need