Ingredients
Blackening Seasoning
- 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
Main Ingredients
- 1 1/2 pounds swordfish steak, defrosted if frozen
- 2 tablespoons olive oil (or melted butter)
- 2 lemon wedges for serving
Instructions
- Make the blackening seasoning: Whisk together all the spices—including sweet paprika, onion powder, garlic powder, cayenne pepper, dried thyme, dried oregano, salt, and black pepper—in a large bowl until well blended without any clumps.
- Prepare the seasoning base: Scatter the blackening seasoning evenly on a dinner plate or large shallow bowl to create a coating bed for the fish.
- Defrost and prep the swordfish: If frozen, defrost the swordfish by placing it in the refrigerator overnight or submerging it in cold water changed every 15 minutes for about an hour. Remove any bloodline if present, rinse under cold water, and pat dry thoroughly.
- Coat the swordfish: Lightly brush both sides of the swordfish steaks with olive oil or melted butter to help the seasoning adhere evenly.
- Season the fish: Press one side of each swordfish steak firmly into the prepared blackening seasoning so the spices stick well to the surface.
- Heat the skillet and oil: Place 2 tablespoons of olive oil into a 10-inch skillet and heat over medium-high heat for about 2 minutes until the oil is hot but not smoking.
- Sear the swordfish: Place the swordfish into the hot skillet with the spiced side down. Sear for 3 minutes undisturbed to form a crust.
- Flip and finish cooking: Turn the swordfish over, reduce heat to medium-low, and cook for an additional 3 to 4 minutes or until the internal temperature reaches 145°F (62°C) using an instant-read thermometer.
- Rest before serving: Remove the swordfish from the skillet and let it rest for 5 minutes. Serve with fresh lemon wedges to squeeze over the top.
Notes
- Adjust cayenne pepper quantity to control the spiciness according to your preference.
- Ensure the pan and oil are hot before adding the fish to get the best blackened crust.
- Letting the swordfish rest after cooking helps retain juices and enhances flavor.
- Use a thermostat to accurately check fish doneness; it should reach 145°F (62°C) to be safe to eat.
- Butter can be used instead of olive oil for a richer taste.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Cajun
