Cajun Swordfish Recipes

BLACKENED SWORDFISH

Steps:

• Use a paper towel to wipe off any excess moisture from the swordfish fillets.
• Combine the seasoning in a bowl, and sprinkle seasoning across the fish on both sides.
• Heat up some oil in a skillet or grill pan on medium to high heat.
• Pan sear the swordfish steaks for about 3 minutes on each side, or until the fish is cooked through, and has a rich dark color on the surface.

CAJUN-STYLE GRILLED SWORDFISH

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.

CAJUN SWORDFISH WITH ROASTED TOMATO BUTTER

Steps:

• For the crust mixture: Combine the flour, cracker crumbs, chili powder, salt and pepper in a wide shallow bowl.
• For the tomato butter: In a large skillet over high heat, char the tomatoes on all sides until skins are black and begin to blister. Remove from pan and transfer to sauce pan. In the skillet, brown the onions with olive oil. Add the onions, shrimp stock, and sugar to the sauce pan and bring to a simmer over medium heat. Cook and reduce by half. Add heavy cream and reduce by half again. Whisk in butter, one tablespoon at a time, up to 6 tbsp (reserve 2 for later). Transfer to a blender and puree until smooth. Return to pan, season with salt and pepper to taste, and keep warm (careful not to break the sauce). Recommend warming up just before fish is ready.
• Preheat over to 400 degrees.
• Heat canola oil over high heat in a large ovenproof saute pan.
• Dredge fish in crust mixture. Place fish in saute pan and cook for 2 minutes, until a crust forms on the fish. Turn fish over, add remaining 2 tablespoons of butter to the pan, and transfer to the oven. Bake for 3-6 minutes, or until fish is opaque throughout (baking time will depend on thickness of filets).
• Serve fish with sauce on top. Garnish with chives.

EASY BLACKENED SWORDFISH

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.

CAJUN SWORDFISH

Steps:

• Coat both sides of swordfish with cooking spray.
• Sprinkle with cajun seasoning.
• Place fish on broiler pan, pre-coated with more cooking spray.
• Broil 6 minutes on each side or until flaky with fork.
• While fish broils, combine mayo 1/4 tsp cajun seasoning, relish and lemon juice.
• Serve beside fish.
• Best Served with sauted zuccinni.