Blackened swordfish is one of the recipes that I once thought was really out of my league, but when I learned a couple of simple recipes I can now cook it even with my eyes closed; which I recommend that you not do due to the risk of getting burned yourself. I will now be sharing a very simple, yet very delicious recipe for a different kind of swordfish steak that your whole family will love, I guarantee it.



Blackened Swordfish Spice Rub 1

This first version of the dry rub that you can use for your swordfish steak is quite simple, and the ingredients can easily be found in any regular kitchen so I recommend that you try this one first. All you need to do is blend together a teaspoon and a half each of dried thyme, oregano, and cayenne (paprika will do if you do not have this), two teaspoons of salt, and a teaspoon of finely ground white pepper. All you need to do is blend all of these spices together and then rub it on one side of your swordfish steaks and place it on a very hot pan with a little olive oil.


Blackened Swordfish Spice Rub 2

Here’s another spice rub that you can try once you have gotten the hang of cooking swordfish. You will still be using the ingredients in the first dry rub recipe, but you will be adding a couple more flavor components like black and red pepper, a teaspoon each of garlic and onion powder, and a teaspoon of dry basil, and some dry basil leaves as well. You need to grind them up all together using a mortar and pestle, or you can use a spice grinder if you have one. This dry rub will add more flavor dimensions to the swordfish, making it even more delicious.


Tips For Cooking The Swordfish

The actual cooking of the swordfish steaks is where most people usually mess up, but once you get the timing, your steaks will turn out beautiful every time. The first thing that you need to do is place your pan on the stove, put in a little olive oil, and turn it up on high. You need the pan to be very hot so that the spice rub will blacken evenly and sear in the juices of the swordfish. What you need to look out for is when the olive oil starts to smoke, that is your signal to place the swordfish steak on the pan, with the spiced-side down. Let it sizzle and smoke in the pan for around four to six minutes depending on the thickness of the fish. Once you see the sides of the fish start to turn opaque, this is your cue to flip it over to cook the other side for another three minutes or so.


In Closing

Blackened SwordfishWhat you will be left with in the end is a perfectly-cooked and delicious blackened swordfish steak, and it only took you less than half an hour in the kitchen.