If you have tried a blackened swordfish steak, then you must know that the secret to its very deep flavor is in the spice rub. How do they make the crust of the swordfish so flavorful? If you think that it is a secret recipe that are only available to the top chefs, then you thought wrong. In this article, I will be teaching you a very simple, yet flavorful recipe for making swordfish with a blackened crust that can rival that of even the best restaurants in town.

 

Cajun Spice Rub For Blackened Swordfish

As I mentioned earlier, the secret to a good swordfish steak is the spice rub, and if you think that you will be using a lot of exotic herbs and spices, then you need to think again. The first thing you need to do is get some bay leaves, dried oregano, thyme, marjoram, and basil, a teaspoon of each should be enough. Mix these herbs with some salt, paprika, cayenne, and a combination of ground black, red, and white peppercorns. You just roughly grind all of these ingredients together until they are well-mixed, and there you have it, your very own Cajun blackening spice rub for your swordfish steak.

 

Cooking The Blackened Swordfish

Cooking the swordfish is almost as easy as making the spice rub. All you need to do is brush some melted butter or olive oil on one side of the swordfish steaks and then sprinkle a generous amount of the dry rub on it; make sure that you cover every inch of the fish so that it will get an even crust. You then heat up a cast iron skillet until it starts to smoke, then you just plop the fish with spiced side down. A word of warning though; this will cause a lot of smoke, so I think it is better if you turn off your fire alarm before you start cooking. Allow the swordfish to sizzle until the sides turn slightly opaque, while you are waiting, brush the top of the fish with oil or butter. After five minutes, flip the fish over and turn off the heat; the cast iron pan has enough heat in it left to cook the other side of the fish.

 

Other Variations Of This Recipe

Swordfish is not the only fish that you can use the Cajun spice rub on, it also works great on tuna and mahimahi. In fact, the blackening spice mix can actually be used on meat as well; I have in fact tried making blackened chicken and it turned out better than I expected. You can also try a different cooking method for the swordfish as well. Instead of frying the fish, you can grill it on your barbecue; this will give the fish a smokey flavor that goes well with the dry rub.

 

In Closing

Blackened SwordfishIt does not take a master chef to make a great dish. As you can see from this simple recipe for blackened swordfish steaks, anyone can cook as long as you enjoy doing it.