Blackened Swordfish Food

EASY BLACKENED SWORDFISH

Steps:

• Heat a cast iron skillet over medium-high heat. Place melted butter in a shallow bowl. Dip fish into the butter and place on a plate. Sprinkle Creole seasoning on top of the fillets and pat it in.
• Place fish in the hot skillet and cook until just starting to blacken, but not burn, about 2 minutes. Flip and cook until blackened on the other side, about 2 minutes more.

BLACKENED SWORDFISH

Steps:

• Use a paper towel to wipe off any excess moisture from the swordfish fillets.
• Combine the seasoning in a bowl, and sprinkle seasoning across the fish on both sides.
• Heat up some oil in a skillet or grill pan on medium to high heat.
• Pan sear the swordfish steaks for about 3 minutes on each side, or until the fish is cooked through, and has a rich dark color on the surface.

BLACKENED SWORDFISH WITH SWEET POTATO CRAB HASH

Steps:

• Dredge both sides of the swordfish in blackening spice. Heat a heavy, cast-iron skillet over high heat until it is smoking hot.
• Add the swordfish and cook for 3 minutes. Turn over and cook for 3 minutes more. Warm the crab hash in saute pan, turning to warm throughout. Place warm Voodoo Sauce on a plate and top with Sweet Potato Crab Hash. Top with swordfish. Top with tomato and scallion garnish.
• Heat the olive oil in a saute pan. Add the roasted sweet potatoes, shallots, and poblano peppers and saute for 2 minutes. Add Voodoo sauce and Worcestershire sauce, salt and pepper, to taste. Add the crabmeat and gently toss until the crab is heated through.
• In a saucepan over low heat, reduce the cream by 1/3. In a separate saucepan, heat the BBQ Sauce. Add the reduced cream. Add the butter and simmer for 3 to 4 minutes. Whisk in the salt and pepper. Keep warm until ready to serve.
• In a large pot, add the butter, onion, and garlic and let sweat until translucent. In a large bowl, blend together the vinegar, apricot jam, dry mustard, brown sugar, and Dijon mustard until smooth. Add this mixture to the garlic and onion mixture with the rest of the ingredients. Bring to a simmer and cook for 1 hour.

CAJUN-STYLE GRILLED SWORDFISH

Steps:

• Prepare a medium-hot grill.
• Brush the steaks with the oil.
• In a small bowl, combine the remaining ingredients and mix well.
• Coat the steaks evenly on all sides with the spice mixture.
• Grill each steak for 5 minutes on one side, then carefully turn and grill for 5 minutes more or until done.

BLACKENED SWORDFISH WITH TROPICAL FRUIT SALSA

Steps:

• Coat both sides of swordfish steak in Creole Seasoning mix if desired.
• Place steak in a hot cast iron skillet. Turn once and cook at high temperature until both sides are blackened.
• Place on baking pan with fresh fish stock or lemon juice and water.
• Bake at 350 degrees until tender and cooked in the center.
• Top cooked steak with fresh tropical fruit salsa.