For best results, use a good quality cast-iron skillet, the even heat distribution is key to achieving that perfect blackened crust. Don't overcrowd the pan; cook in batches if necessary to maintain high heat and ensure proper searing. Adjust the amount of Creole seasoning to your liking, depending on your spice preference. Serve with a side of creamy grits or rice and some grilled vegetables for a complete and satisfying meal.
Easy Blackened Swordfish
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PREP TIME5 mins
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COOK TIME5 mins
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TOTAL TIME10 mins
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SERVING2 People
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VIEWS15
Experience the bold flavors of the South with this blackened swordfish. A simple yet sophisticated dish where succulent swordfish fillets are transformed with a vibrant spice blend and seared to perfection, creating a delightful crust that seals in the natural juices.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate3 g
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Cholesterol127 mg
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Fiber1 g
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Protein34 g
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Saturated Fat16 g
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Sodium1736 mg
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Fat30 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Prepare the Swordfish: Pat the swordfish fillets dry with paper towels. This will help the seasoning adhere and ensure a good sear. (5 minutes)
02
Step
5 mins
Season the Fish: Place the melted butter in a shallow dish. Dip each swordfish fillet into the melted butter, coating both sides. Then, place the buttered fillets on a clean plate. Generously sprinkle the Creole seasoning over the top of each fillet, gently pressing it into the surface to ensure it sticks. (5 minutes)
03
Step
2 mins
Blacken the Swordfish: Heat a large cast-iron skillet over medium-high heat until it is very hot – almost smoking. Carefully place the seasoned swordfish fillets in the hot skillet, ensuring they are not overcrowded. (2 minutes)
04
Step
5 mins
Sear and Cook: Cook the swordfish for about 2-3 minutes on the first side, until a dark, flavorful crust forms. Flip the fillets and cook for another 2-3 minutes on the other side, until the fish is cooked through and flakes easily with a fork. (5 minutes)
05
StepServe Immediately: Remove the blackened swordfish from the skillet and serve immediately. Garnish with a lemon wedge and fresh herbs, if desired.
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RECIPE REVIEWS
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Please Rate
Abelardo Rolfson
Jun 23, 2025I was a little nervous about blackening fish, but this recipe was so easy to follow and the results were delicious. Thank you!
Vicky Yundt
May 17, 2025Make sure your skillet is HOT before adding the fish. That's the key to getting a good sear.
Lorine Welch
May 16, 2025I added a pinch of cayenne pepper to the Creole seasoning for extra heat. It was a hit!
Jordy Lubowitzbernier
May 5, 2025This recipe is fantastic! The swordfish was perfectly cooked and the spice blend was amazing. I will definitely make this again!