Blackened Swordfish Steak

Today would have been my Mom’s birthday, so we figured we’d honor her with an ingredient that brings back so many memories of her cooking: Swordfish. I used to unpack and put away the groceries when she’d get home with a carload of food, and whenever I’d uncover a pack of Swordfish Steak, I knew a treat was coming that night. She’d normally then marinate it and grill it…because one of her personal mantras was, “All weather is grilling weather.”

I’m more of a wimp than her, and since it was a little chilly last night, I decided to cook inside. Then, since I figured I was already straying greatly from her classic cooking method, I’d go all in and replace the marinade with a dry rub. From there, after a quick consult with a friend, I decided to make a Blackening Spice Blend and coat the fish with that before pan searing in butter. Oh, and it was spectacular…a perfectly tender texture and a pleasant spice level (which can be adjusted by your cayenne quantity decision).

We served our Swordfish with a Baked Potato and Steamed Broccoli to round out the nutritional profile of our dinner.

Time: 20 Minutes


  • Swordfish Steak
  • Smoked Paprika
  • Sea Salt
  • Black Pepper
  • Garlic Powder
  • Onion Powder
  • Cayenne Powder
  • Oregano
  • Optional (but suggested): Fresh Lemon


  • Combine your spices in a little bowl, and stir to blend.
  • Pat your swordfish steaks dry, and place them on a plate or cutting board.
  • Give a copious sprinkle of your seasoning blend atop your fish, and pat it down by hand. Then, flip your steaks, and do it again on the other side.
  • Melt a few tablespoons of butter in a pan (we prefer Cast Iron for this).
  • When your butter has melted and is bubbling, add your fish, and sear for 7-8 minutes on the first side.
  • Flip, and sear the other side for another 6-8 minutes until the meat firms and reaches a minimum internal cooked temperature of 145 degrees F.
  • Plate, squeeze some (optional) fresh lemon juice atop, devour, and enjoy!

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