These Blackened Swordfish Steaks are made with swordfish steaks, salt, pepper, Cajun seasoning, a greased baking sheet, and broiled to perfection.
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.
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.
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.
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 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!
This will be good in the refrigerator for 2-3 days.
These Blackened Swordfish ingredients don't stand up well to freezing.
Make sure the placement of the rack is 5 inches next tot the flame.Print
- 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