How to Make Blackened Swordfish

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Swordfish steaks make a great healthy alternative to traditional beef steaks. Sometimes it can get boring to just broil them, so this recipe will give you a way to wow your friends or family with your Cajun cooking techniques. Follow these easy directions.

Things You'll Need

  • 6 six-oz. 1/2 inch-thick swordfish steaks
  • 1/2 cup blackening seasoning
  • 1/2 cup clarified butter
  • 6 tbsp. butter
  • Cast-iron pancake pan or large cast-iron flat cooking pan
  • Place a cast iron pancake sheet pan on high heat for 10 minutes, or until the seasoning smokes when a small test amount is applied.

  • Place the swordfish steaks on a cookie sheet and pat dry. With a pastry brush, brush the top of the steaks with clarified butter and sprinkle evening with half of the blackening seasoning.

  • Turn fish over, brush with the clarified butter and apply the rest of the blackening seasoning.

  • Place a 1/2 tbsp. dollop of butter onto the pancake sheet, which will begin to smoke immediately over the heat. Spread in a small circle so that the butter melts quickly. You don't want the butter to burn before placing the swordfish steak down.

  • The seasoned swordfish steak will be placed on the pancake sheet with skinned side down. Pat 1/2 tbsp. of butter onto the top of the steak.

  • Repeat the process with the remaining butter and fish, cooking each steak for 2 minutes per side. For extra crispness, finish fish under broiler for 1 to 2 minutes.

Tips & Warnings

  • Use the freshest swordfish steaks you can purchase. Fish caught and cut that morning make the best steaks.
  • It is strongly recommended that you cook these swordfish steaks outside or in a well-ventilated indoor cooking area. The cooking butter and blackening seasoning on the hot cast iron pancake sheet will create lots of smoke.

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