Blackened Swordfish

Blackened SwordfishBlackened Swordfish

Swordfish is one of my favorite types of fish to eat. I typically eat swordfish once or twice a month.  Sometimes I like to change it up and eat it blackened.  It’s easy to prepare this way and absolutely delicious.


1 Teaspoon Onion Powder

1 Teaspoon Garlic Salt

2 Teaspoons Paprika

1 Teaspoon Ground Cumin

1 Teaspoon Mustard Powder

1 Teaspoon Cayenne Powder

2 Teaspoons Dried Thyme

2 Teaspoons Dried Oregano

1/2 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

4 Swordfish Steaks (About 1 1/2 Pounds)

6 Tablespoons Melted Butter

In A small size bowl, combine all of the spices, herbs and seasonings.  Brush both sides of the steaks with some of the melted butter.  Coat both sides of the steaks with the seasoning mixture, rubbing it in well.  Heat a large heavy skillet for 5 minutes until a drop of water sprinkled on the surface sizzles. Drizzle 2 teaspoons of the remaining butter over the steaks.  Add the steaks to the skillet, butter side down and cook for 2 to 3 minutes until the underside is blackened.  Drizzle the remaining melted butter over the steaks and then turn the steaks over.  Cook for 2 to 3 minutes more until the second side is blackened and the fish flakes easily when tested with a fork.  Remove from the heat and transfer the swordfish steaks to warmed plates or a serving platter.  May be served over caramelized onions and topped with salad garnish.  Serves 4


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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