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SWORDFISH STEAKS: SEASONED AND BLACKENED ONE NIGHT, SALAD THE NEXT DAY

SWORDFISH STEAKS: SEASONED AND BLACKENED ONE NIGHT, SALAD THE NEXT DAY

EVERYONE’S FAVORITE, SWORDFISH, STARS IN TWO DISHES… SEASONED AND BLACKENED AT DINNER…THEN A SALAD ON DAY 2.

“Chef Paul Prudhomme’s Louisiana Kitchen” is worth every penny just for its Blackened Fish recipe alone.
Sauce Goddess’s Spice Rubs give you a choice of how to blacken your fish

If you’ve never eaten Blackened Swordfish, you’re in for a treat.  In this case, two treats.  First luscious Blackened Swordfish. And then in a Swordfish Salad, that’s as tasty as it is beautiful. Blackening fish involves seasoning a fish fillet–in this case, swordfish steaks, with a blend of spices. The fish is then seared in a hot skillet to create a flavorful, crusty exterior.  “Blackened” refers to the dark, charred appearance of the fish from both the high heat and spices used in the cooking process.  And the fact that it’s cooked in butter doesn’t hurt. The butter takes on some of the seasoning, leaving you with pan sauce for the finished dish.  This cooking technique is used in Cajun and Creole cuisine, particularly in New Orleans. For me, Blackening is forever linked to Chef Paul Prud’homme.  The Chef was quite the hero of New Orleans’s cooking and a wildly popular TV personality as well, much missed after he died in 2015.  “Chef Paul Prudhomme’s Louisiana Kitchen” was first published in 1984.  You can still buy it on Amazon at https://www.amazon.com/s?k=Chef+Paul+Prudhommes+Louisiana+Kitchen.  This recipe alone is worth buying the book for.  The Chef used Blackening to cook Redfish.  Long ago, I started using it for swordfish. For years I made the seasoning, the one provided in the cookbook. It’s a mixture of paprika, cayenne pepper, thyme, oregano, garlic powder, onion powder, salt and pepper. But I discovered an easy way to cut that step out…with a great choice of Seasonings to choose from.

The Sauce Goddess’s Spice Rubs let you play around with flavor.

SAUCE GODDESS’S RUBS LET YOU CHOOSE THE FLAVOR FOR YOUR BLACKENED SWORDFISH

Convenience isn’t the only reason to use a store-bought Spice Rub. You can choose and change your blackening any way you want. In my 4 Spice Rub Sampler, I had a choice of Super Chunk Steakhouse, with fennel and thyme, Latin Heat, a spicy Southwest/Mexican rub, BBQ Seet Heat which is loaded with garlic and spice and recommended on both steak and seafood, and finally, Morrocan Twist, a light fresh curry.  I chose Barbecue Sweet Heat which added a little brown sugar that added just the right note of sweetness to the swordfish.  But honestly, I think I could have used any one of them and gotten a great result.  The Sauce Goddess is a real person. Jennifer Reynolds. She started with her father’s recipe for Barbecue Sauce and branched out.  You can watch her story on YouTube…here’s the link:https://saucegoddess.com/about/sauce-goddess-story/

 

THE BLACKENED SWORDFISH SALAD IS A SNAP TO MAKE AND A REAL KEEPER OF A RECIPE

We discovered that cold blackened swordfish makes a fantastic salad–and a pretty one at that. Paired with Strawberries and Grape Tomatoes that top baby spinach leaves, dressed with store-bought honey dressing, you’ll be glad you have leftover swordfish. 

HERE ARE TODAY’S RECIPES AND AFTER THEM, SOME OTHER SWORDFISH DISHES TO TRY.

BLACKENED SWORDFISH STEAKS

November 1, 2023
: 2
: 5 min
: 10 min
: 15 min
: Easy! The cooking time varies depending on the thickness of the fish. Use a meat thermometer and cook until the interior of the fish measures 145 degrees F.

A phenomenal way to enjoy Swordfish..it gives the fish great flavor and in a spicy buttery sauce.

By:

Ingredients
  • 2 Swordfish filets at least 1/2 inch thick--even thicker if you plan to make our Blackened Swordfish Salad
  • Cajun Seasoning Mix or Sauce Goddess Spice Rub or a mixture of each of the following spices:
  • 1 tbsp. Paprika
  • 1/2 tsp. Cayenne Pepper
  • 1 tbsp. Dried Thyme
  • 1 tbsp. Dried Oregano
  • 2 tsp. Garlic Powder
  • 2 tsp. Onion Powder
  • Salt and Pepper to Taste
  • 6 tbsp. Unsalted Butter, divided.
  • Lemon Wedges for Serving
  • Fresh Herbs for Garnish (Optional)
Directions
  • Step 1 Pat the Swordfish Steaks dry with a paper towel. This helps the seasoning blend adhere to the fish better
  • Step 2 Generously coat both sides of the fish with Cajun Seasoning Mix or Sauce Goddess Spice Rub or your homemade spice mixture
  • Step 3 Heat a heavy skillet, preferably cast iron, over high heat until it is smoking hot: the high heat is essential for blackening the fish properly.
  • Step 4 Add 2 tbsp. of butter to the skillet.
  • Step 5 Carefully place the seasoned Swordfish filets in the skillet. Cook each side for 2-3 minutes (for thinner filets) or until the interior of the fish registers 145 degrees and it has a dark, crusty exterior.
  • Step 6 Once the fish is blackened and cooked through, remove it from the skillet and let it rest for a minute or two while you melt the remaining 4 tbsp of butter in the remains of the blackening spices. Plate the swordfish and pour the melted butter over it.
  • Step 7 Serve the blackened swordfish garnished with lemon wedges and fresh herbs if desired.

SWORDFISH SALAD WITH HONEY MUSTARD DRESSING

November 1, 2023
: 2
: 10 min
: 10 min
: Easy

A salad every bit as delicious as it looks. Cubes of swordfish top baby spinach leaves accompanied by strawberries and grape tomatoes dressed with Honey Mustard Dressing

By:

Ingredients
  • 6 ounces of Baby Spinach Leaves
  • 4 ounces of fresh strawberries, hulled
  • 4 ounces of Grape Tomatoes, halved
  • Leftover blackened swordfish cut into cubes --1/2 inch x 1/2 inch
  • Honey Mustard Salad Dressing
Directions
  • Step 1 In a large bowl, toss the Baby Spinach leaves in the Honey Mustard dressing. Do not overdress. Put the dressed spinach into individual salad bowls.
  • Step 2 In the same bowl, add the cooked swordfish cubes and toss them in a small amount of Honey Mustard Salad Dressing.
  • Step 3 Place the strawberries, the Grape Tomatoes, and the Swordfish atop the Spinach Leaves. Serve at once.

HERE ARE SOME OTHER FISH RECIPES TO ENJOY

Ina Garten’s Ode to Marcella Hazan: Sicillian Grilled Swordfish and Ina’s recipe for Confetti Corn

Cajun-Spiced Swordfish Tacos with Green Onions, Radishes and Chipotle Sour Cream

Whole Roasted Striped Bass with Lemon and Mint Chimichurri. An Adventure in Fish Cookery!

 


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