Swordfish Recipe

This Broiled Cajun Swordfish Recipe are made with swordfish steaks, salt, pepper, Cajun seasoning, a greased baking sheet, and broiled!

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 Spicy Swordfish or my Baked Flounder Florentine.

Jump to:

• What is swordfish?
• What is blackened swordfish taste like?
• Broiled Swordfish Ingredients
• How to make this Swordfish Recipe
• How Do I Know When Swordfish is Done?
• How do you cook swordfish so it's not so dry?
• Substitutions
• Can I cook swordfish on the grill?
• Swordfish Recipe Variations
• Equipment
• How to store Swordfish
• Broiled Swordfish Recipe Top tips
• Broiled Swordfish Recipe
• Food safety

What is swordfish?

Swordfish is a large, predatory fish found in tropical and temperate oceans around the world. It is known for its long, flat bill or "sword" that it uses to slash and stun its prey, which mainly includes smaller fish and squid.

Swordfish are highly prized by commercial and recreational fishermen for their meat, which is firm and flavorful, and is often served grilled, broiled, or as a main ingredient in sushi. However, overfishing has led to concerns about the sustainability of swordfish populations in some parts of the world, and many countries have implemented regulations to limit fishing of this species.

What is blackened swordfish taste like?

The flavor of blackened swordfish is a combination of the spices used in the seasoning and the natural flavor of the fish itself. The spices typically give the swordfish a slightly spicy and smoky flavor, while the fish itself is firm, meaty, and has a mild, slightly sweet taste. Overall, blackened swordfish is often described as a flavorful and delicious dish that pairs well with a variety of sides, such as rice, vegetables, or a fresh salad.

Broiled Swordfish 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 Broiled Cajun Swordfish quantities.

How to make this Swordfish Recipe

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

How Do I Know When Swordfish is Done?

• Check the internal temperature: The most reliable way to determine if swordfish is cooked is to check its internal temperature using a meat thermometer. Insert the thermometer into the thickest part of the fish, and it should read 145°F (63°C) when it's fully cooked.
• Look for color and texture: When swordfish is cooked, it should be opaque and have a firm texture that flakes easily with a fork. The flesh should be white or slightly pink, depending on the cooking method.
• Check the cooking time: A general rule of thumb is to cook swordfish for about 5-7 minutes per inch of thickness. However, the cooking time can vary depending on the cooking method and the size and thickness of the fish. Use a timer or watch the fish closely to prevent overcooking.
• Use your senses: You can also use your senses to tell when swordfish is done. The fish should have a mild, slightly sweet aroma and should look and feel cooked. If it's still raw, it will have a translucent appearance and feel soft to the touch.

How do you cook swordfish so it's not so dry?

• Don't overcook it: Swordfish is best when it's cooked to medium or medium-rare, which means the inside is still slightly pink. Overcooking will cause the fish to dry out quickly, so keep a close eye on it and use a meat thermometer to check the internal temperature.
• Add a sauce: Serving swordfish with a flavorful sauce can also help to add moisture and flavor. Try a simple salsa made from chopped tomatoes, onions, and herbs, or a lemon-butter sauce.
• Rest before serving: Letting the swordfish rest for a few minutes after cooking can also help to keep it moist. This allows the juices to redistribute throughout the fish, resulting in a more tender and juicy texture.

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: I used smoked paprika for this rub, although using a cajun spice blend is a great alternative. 

Can I cook swordfish on the grill?

Yes, swordfish is great for grilling and it's a popular way to prepare it. Here's how you can cook swordfish on the grill:

1. Preheat your grill: Heat your grill to medium-high heat, around 375-400°F.
2. Prepare the swordfish: Brush the swordfish steaks with a little bit of olive oil and season them with salt and pepper or your favorite seasoning.
3. Grill the swordfish: Place the swordfish steaks on the grill and cook for 4-6 minutes per side, or until the internal temperature reaches 145°F (measured with a meat thermometer). Avoid flipping the fish too often as this can cause it to break apart.
4. Serve: Once the swordfish is cooked through, remove it from the grill and let it rest for a few minutes before serving.

Swordfish Recipe Variations

• Lemon Herb Swordfish: Marinate swordfish steaks in a mixture of olive oil, lemon juice, garlic, and herbs such as thyme, oregano, and rosemary. Grill or broil until cooked through and serve with a side of roasted vegetables.
• Cajun Blackened Swordfish: Coat swordfish steaks in a mixture of cajun seasoning, paprika, garlic powder, and salt. Sear the fish in a hot skillet until blackened on both sides. Serve with a side of corn on the cob and coleslaw.
• Grilled Swordfish Skewers: Cut swordfish into cubes and skewer with cherry tomatoes, red onion, and zucchini. Brush with olive oil and grill until cooked through. Serve with a side of couscous salad.
• Mediterranean Swordfish: Marinate swordfish steaks in a mixture of olive oil, lemon juice, garlic, and oregano. Grill until cooked through and serve with a side of Greek salad.
• Teriyaki Swordfish: Marinate swordfish steaks in a mixture of soy sauce, ginger, garlic, and honey. Grill or broil until cooked through and serve with a side of rice and stir-fried vegetables.

Check out this Shrimp Aguachile as an appetizer.

Equipment

• Broiler pan: A broiler pan is a metal pan that is designed to withstand high heat and has a slotted top that allows excess fat to drain away. This will help to ensure that your swordfish is cooked evenly and won't become too greasy.
• Oven: You will need an oven with a broil setting to broil swordfish. Make sure that your oven is clean and free from any debris or spills before using the broil function.
• Tongs or a spatula: You will need tongs or a spatula to flip the swordfish over when broiling. Be careful when handling the hot broiler pan and use oven mitts or a kitchen towel to protect your hands.
• Meat thermometer: It's a good idea to use a meat thermometer to ensure that your swordfish is cooked to the appropriate temperature of 145°F. This will help to ensure that it's safe to eat and also prevent overcooking.

How to store Swordfish

If you have leftover swordfish, it's important to store it properly to ensure that it stays fresh and safe to eat. Here are some tips on how to store leftover swordfish:

1. Refrigerate promptly: After cooking, allow the swordfish to cool to room temperature, then wrap it tightly in plastic wrap or aluminum foil and refrigerate it within 2 hours of cooking.
2. Use within 2-3 days: Cooked swordfish should be used within 2-3 days of cooking for best quality. If you're not planning to use it within this time frame, you can freeze it for longer storage.
3. Freeze for longer storage: If you have leftover swordfish that you won't be using within a couple of days, you can freeze it for longer storage. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn, then store it in an airtight container or freezer bag. Frozen cooked swordfish can be stored for up to 2-3 months.
4. Thaw properly: When you're ready to use the leftover swordfish, thaw it in the refrigerator overnight before reheating it. Avoid thawing at room temperature, as this can promote bacterial growth and lead to spoilage.
5. Reheat gently: To reheat the swordfish, use a gentle heat method such as microwaving or reheating in a skillet with a little bit of oil. Overcooking can cause the fish to become dry and tough.

Broiled Swordfish Recipe Top tips

• Preheat the broiler: Preheat your broiler for at least 5-10 minutes before adding the swordfish. This will help to ensure that the fish cooks evenly and quickly.
• Season the fish: Season the swordfish with salt and pepper before broiling. You can also add additional seasonings such as paprika, cumin, or chili powder to add more flavor.
• Watch the cooking time: Swordfish cooks quickly under the broiler, so it's important to keep an eye on it to prevent overcooking. A good rule of thumb is to broil it for about 5-7 minutes per inch of thickness.
• Test for doneness: Use a meat thermometer to check the internal temperature of the swordfish. It should reach a temperature of 145°F (63°C) for safe consumption. Another way to test for doneness is to cut into the thickest part of the fish and check that it's opaque and flakes easily with a fork.
• Let it rest: After broiling, let the swordfish rest for a few minutes before serving. This will help the juices redistribute and make for a more flavorful and tender fish.

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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.