Blackened Swordfish

These Blackened Swordfish Steaks are made with swordfish steaks, salt, pepper, Cajun seasoning, a greased baking sheet, and broiled to perfection.

While grilling is the most popular method for cooking swordfish, broiling also does the job well done. Living in NYC, it is difficult for me to have access to a grill so this alternative is incredible and definitely does this swordfish justice. Cooking the steak rare is the recommended way to eat it, just make sure you get fresh swordfish and nothing that has been previously frozen for best quality. It is so juicy and delicious when cooked rare or medium rare, and it is still pink on the inside. Like I said, it is totally okay to eat a fish rare, as long as it is super fresh.  This can be served with a side of mashed potatoes, sautéed kale, or a salad.

If you love this recipe, feel free to try my Mangrove Snapper or my Baked Flounder Florentine.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Top tip
• Blackened Swordfish
• Food safety

Ingredients

You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

• Swordfish Steaks
• Olive oil
• Salt and pepper
• Cajun seasoning

See recipe card for Blackened Swordfish quantities.

Instructions

Preheat the broiler on high and place a rack 5 to 6 inches from the flame. Place parchment paper on a baking sheet and coat with olive oil.

Rinse the fish and pat it dry with paper towel. Season the steaks with salt and pepper, then rub them all over with paprika or Cajun seasoning.

Place the swordfish on the prepared baking sheet and broil without flipping for 6 minutes for rare (7 minutes for medium rare and 8 minutes for well-done). Serve immediately and enjoy!

Hint: The placement of the rack is vest important, don't skip it.

Substitutions

Swordfish steaks: Use swordfish steaks that have not been previously frozen for best quality. Go to your local fish market instead of the grocery store for this. 

Smoked paprika: You will need to use SMOKED paprika (not regular) for this rub, although using a cajun spice blend is a great alternative. 

Variations

Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.

• Spicy - add chili pepper flakes int o the cajun spice mix for a spicy kick.
• Deluxe - serve with rice or pasta.
• Kid friendly - make a swordfish sandwich.

Check out this Shrimp Aguachile as an appetizer.

Equipment

Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.

I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!

Storage

This will be good in the refrigerator for 2-3 days.

These Blackened Swordfish ingredients don't stand up well to freezing.

Top tip

Make sure the placement of the rack is 5 inches next tot the flame.

Print

Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.