Blackened Swordfish Recipe – A Flavorful Culinary Adventure
Blackened Swordfish Recipe: There’s a magic in the kitchen when spices sizzle with fresh fish. If you love seafood and culinary adventures, blackened swordfish is a must-try dish. It’s not just about a tasty meal, but the art of turning raw ingredients into a dish celebrating the joy of cooking. Whether you’re a home chef or a kitchen newbie, grab your apron for a tantalizing blackened swordfish recipe.
Ingredients
Gather these essentials to begin your blackening ritual
For the blackening Mix:
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon thyme, dried
- 1 teaspoon oregano, dried
- 1 teaspoon cayenne pepper
- 1 teaspoon ground black pepper
- 1 teaspoon white pepper (or additional black pepper)
- 1 teaspoon salt
The Swordfish:
- Four 6-ounce swordfish steaks
- 2 tablespoons melted butter or oil (like olive or canola)
Remember, the key to an exceptional blackened swordfish is not just the fish itself, but the buttery mix of spices that go into creating its distinct flavor. Adjust the heat level to your preference but keep the cayenne for the authentic ‘blackened’ spice.
Steps:
Blackened Swordfish Recipe: The success of your blackened swordfish hinges on the care taken with each step, from seasoning to the sear.
Seasoning the Swordfish:
- Pat the swordfish steaks dry with a paper towel.
- Rub the blackening mix on all sides of the fish. For that deep, rich flavor, really massage the mix into the flesh, and don’t be shy, you want it spicy!
- Drizzle a little butter or oil over the steaks and lightly pat the swordfish to help the seasonings stick. This also gives a beautiful golden-brown crust to your fish.
Prepare the fish at least 15 minutes before cooking to allow the seasonings to meld with the fish’s flavors. This is not only beneficial for the taste but also for the textures that determine a good sear.
Instructions:
Blackened Swordfish Recipe: A methodical approach to the searing of the swordfish steaks will reward you with a crunchy, charred exterior that seals the juices within.
Stovetop Searing:
- Heat a heavy-duty, preferably cast-iron skillet over high heat until it’s smoking hot.
- Lay the seasoned swordfish steaks in the hot skillet, turning down the heat just a notch to prevent burning the spices. Cooking time varies depending on the thickness of your steaks. For a 1-inch thick steak, about 3-4 minutes per side will suffice without overcooking it, keeping the inside juicy.
Oven Option:
- Preheat your oven to 400°F (200°C).
- Heat an oven-safe skillet on the stovetop over high heat.
- Sear the swordfish as you would on the stovetop, only this time, after the initial sear, transfer the skillet directly to the oven. Allow the swordfish to finish cooking, approximately 10-12 minutes, ensuring the internal temperature reaches 145°F (63°C).
With the oven, you get a bit more freedom and a more even cook, ensuring the spices are absorbed into the whole fish rather than just the surface.
Serving Suggestions
Blackened Swordfish Recipe: Elevate your blackened swordfish with simple glamorous touches that complement its robust flavors.
Garnishing Tips:
- Fresh herbs like parsley or chives add a pop of color and a hint of freshness.
- A squeeze of lemon or lime before serving can brighten up the dish.
Pairing Ideas:
- Enjoy your blackened swordfish with a side of wild rice and steamed vegetables for a well-rounded, healthy meal.
- A light and crisp white wine, such as Sauvignon Blanc, complements the dish’s spiciness without overwhelming the delicate taste of the fish.
Read Also: Mediterranean Tilapia Fish Recipes
