Blackened Swordfish Recipe 355

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EASY BLACKENED SWORDFISH



Easy Blackened Swordfish image

This white fish is coated in a tasty seasoning blend and quickly blackened at high temperature to seal in the juices.

Provided by bobthebaker

Categories     Seafood     Fish     Swordfish

Time 10m

Yield 2

Number Of Ingredients 3

2 (6 ounce) fillets swordfish fillets
¼ cup melted butter
2 tablespoons Creole seasoning

Steps:

  • Heat a cast iron skillet over medium-high heat. Place melted butter in a shallow bowl. Dip fish into the butter and place on a plate. Sprinkle Creole seasoning on top of the fillets and pat it in.
  • Place fish in the hot skillet and cook until just starting to blacken, but not burn, about 2 minutes. Flip and cook until blackened on the other side, about 2 minutes more.

Nutrition Facts : Calories 425.8 calories, Carbohydrate 3.4 g, Cholesterol 126.5 mg, Fat 30.1 g, Fiber 0.7 g, Protein 34.1 g, SaturatedFat 16.4 g, Sodium 1736.1 mg

BLACKENED FISH



Blackened Fish image

This recipe calls for trout, but catfish or red snapper would be equally good. Be sure to have a well-ventilated kitchen!

Provided by SUSANHOR

Categories     Seafood     Fish

Time 30m

Yield 6

Number Of Ingredients 11

1 tablespoon paprika
2 teaspoons dry mustard
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper
1 teaspoon white pepper
1 teaspoon dried thyme
1 teaspoon salt
¾ cup unsalted butter, melted
6 (4 ounce) fillets trout
¼ cup unsalted butter, melted

Steps:

  • In a small bowl, mix together paprika, dry mustard, cayenne pepper, cumin, black pepper, white pepper, thyme and salt; set aside. Heat a heavy cast iron pan on high heat until extremely hot, about 10 minutes.
  • Pour 3/4 cup melted butter into a shallow dish. Dip each fillet into butter, turning once to coat both sides. Sprinkle both sides of fillets with spice mixture, and gently pat mixture onto fish.
  • Place fillets into hot pan without crowding. Carefully pour about 1 teaspoon melted butter over each fillet. Cook until fish has a charred appearance, about 2 minutes. Turn fillets, spoon 1 teaspoon melted butter over each, and cook until charred. Repeat with remaining fish.

Nutrition Facts : Calories 420.2 calories, Carbohydrate 1.8 g, Cholesterol 148.4 mg, Fat 35.3 g, Fiber 0.9 g, Protein 24.3 g, SaturatedFat 20.3 g, Sodium 428.4 mg, Sugar 0.2 g

BLACKENED SWORDFISH RECIPE - (3.5/5)



Blackened Swordfish Recipe - (3.5/5) image

Provided by moddie2bert

Number Of Ingredients 7

1 1/2teaspoons1 1/2 teaspoons dried thyme leaves
1 1/2teaspoons1 1/2 teaspoons dried marjoram or dried oregano
1 1/2teaspoons1 1/2 teaspoons cayenne pepper
2teaspoons2 teaspoons salt
1teaspoon1 teaspoon freshly ground black pepper
22 (6- to 8-ounce) swordfish steaks, skinless, about 1/2 to 3/4-inch thick
1/4cup1/4 cup extra-virgin olive oil, divided

Steps:

  • Combine thyme, marjoram, cayenne, salt, and pepper in a medium bowl. Heat a heavy skillet over high heat until it is very hot. Coat the swordfish on both sides with half the olive oil and then pat one side with the herb mixture. With the heat still on high, place swordfish steaks in skillet, herb side down (they will smoke quite a bit) and cook 2 minutes. Place a second non-stick skillet over medium heat that contains the remaining half of olive oil. Turn the swordfish steaks over into the second skillet and cook for 2 to 6 minutes more, depending on thickness.

BLACKENED SWORDFISH WITH TROPICAL FRUIT SALSA



Blackened Swordfish with Tropical Fruit Salsa image

Make and share this Blackened Swordfish with Tropical Fruit Salsa recipe from Food.com.

Provided by Dancer

Categories     Sauces

Yield 1 batch

Number Of Ingredients 9

6 -8 ounces fresh swordfish steaks
3 ounces fresh mango, diced
1/2 ounce red pepper, diced (optional)
2 teaspoons cilantro, chopped
1 teaspoon jicama (optional)
1/2 lime, juice of
1 tablespoon orange juice
1 pinch salt
1 pinch pepper

Steps:

  • Coat both sides of swordfish steak in Creole Seasoning mix if desired.
  • Place steak in a hot cast iron skillet. Turn once and cook at high temperature until both sides are blackened.
  • Place on baking pan with fresh fish stock or lemon juice and water.
  • Bake at 350 degrees until tender and cooked in the center.
  • Top cooked steak with fresh tropical fruit salsa.

Nutrition Facts : Calories 360.6, Fat 13.9, SaturatedFat 3.3, Cholesterol 132.6, Sodium 321.9, Carbohydrate 17.9, Fiber 2.4, Sugar 13.4, Protein 40.9

BLACKENED SWORDFISH WITH SWEET POTATO CRAB HASH



Blackened Swordfish with Sweet Potato Crab Hash image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 1 serving

Number Of Ingredients 36

1 (9-ounce) swordfish steak
1/2 cup blackening spice
2 cups Sweet Potato Crab Hash, recipe follows
4 ounces Voodoo Sauce, recipe follows
1 ounce tomato concasse
1 ounce scallions, chopped
Olive oil, to coat saute pan
1/2 pound sweet potatoes, roasted until tender and cut into 1/2-inch pieces
1 shallot, thinly sliced
1 poblano pepper, stemmed, seeded, and julienned
3 ounces Voodoo Sauce, recipe follows
2 tablespoons Worcestershire sauce
Salt and pepper
1/2 cup jumbo lump crabmeat
1 cup heavy cream
2 cups BBQ Sauce, recipe follows
2 tablespoons butter
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 pound butter
3 large onions, chopped
1 cup finely chopped garlic
16 ounces white wine vinegar
1 jar apricot jam
1/4 cup dry mustard
1/2 box brown sugar
3/4 cup Dijon mustard
13 cups (1 #10 can) chili sauce
1 quart apple juice
1/2 cup finely chopped cornichon
1/8 cup hot red pepper sauce
3/4 tablespoon cayenne
1/2 cup Worcestershire sauce
1/4 cup turmeric
1/4 cup ground celery seed
1 1/4 cups peeled, cored, and diced apples

Steps:

  • Dredge both sides of the swordfish in blackening spice. Heat a heavy, cast-iron skillet over high heat until it is smoking hot.
  • Add the swordfish and cook for 3 minutes. Turn over and cook for 3 minutes more. Warm the crab hash in saute pan, turning to warm throughout. Place warm Voodoo Sauce on a plate and top with Sweet Potato Crab Hash. Top with swordfish. Top with tomato and scallion garnish.
  • Heat the olive oil in a saute pan. Add the roasted sweet potatoes, shallots, and poblano peppers and saute for 2 minutes. Add Voodoo sauce and Worcestershire sauce, salt and pepper, to taste. Add the crabmeat and gently toss until the crab is heated through.
  • In a saucepan over low heat, reduce the cream by 1/3. In a separate saucepan, heat the BBQ Sauce. Add the reduced cream. Add the butter and simmer for 3 to 4 minutes. Whisk in the salt and pepper. Keep warm until ready to serve.
  • In a large pot, add the butter, onion, and garlic and let sweat until translucent. In a large bowl, blend together the vinegar, apricot jam, dry mustard, brown sugar, and Dijon mustard until smooth. Add this mixture to the garlic and onion mixture with the rest of the ingredients. Bring to a simmer and cook for 1 hour.

CAJUN-STYLE GRILLED SWORDFISH



Cajun-Style Grilled Swordfish image

Swordfish steaks at 10oz are about 1 inch thick, so for any fish it should be cooked 10 minutes per 1 inch of thickness.

Provided by The Range Rover

Categories     Cajun

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

4 (10 ounce) swordfish steaks
2 tablespoons peanut oil
1 teaspoon fresh ground black pepper
1 teaspoon cayenne pepper
1 teaspoon celery salt
1 teaspoon garlic powder
1 teaspoonlemon, zest , grated
1 teaspoon onion powder
1 teaspoon paprika

Steps:

  • Prepare a medium-hot grill.
  • Brush the steaks with the oil.
  • In a small bowl, combine the remaining ingredients and mix well.
  • Coat the steaks evenly on all sides with the spice mixture.
  • Grill each steak for 5 minutes on one side, then carefully turn and grill for 5 minutes more or until done.

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