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Blackened Swordfish Sandwich

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Want an amazing swordfish sandwich with the perfect balance of heat and crunch? This recipe for Blackened Swordfish with spicy slaw is exactly how you need to cook your next meal! 

This post was sponsored by Tony Chachere’s, however all thoughts and opinions are my own. 

Swordfish is one of those specialty items I don’t get very often. Salmon is my go to fish of choice, followed by halibut. But tuna and swordfish steaks come in when it’s time to reach a bit out of my comfort zone and I want an affordable, but hearty fish steak. 

Swordfish makes great sandwiches because the meat holds up to the quick cook and stays incredible juicy. The mild meat takes to seasoning incredible well, and the Tony Chachere’s BOLD spice blend I use in the recipe packs the perfect amount of heat without overpowering the whole thing. You can still taste the swordfish, and it’s spectacular.

The crunch from the slaw all held together with the fluffy bulkie roll makes this one of my all time favorite sandwiches. It’s a handheld get messy sort of sandwich, but one where you won’t even care that you ravaged a napkin. 

If you don’t want to heat up the kitchen, you can use a cast iron griddle outside for this dish or grill directly over the heat. Swordfish takes well to grilling and holds up to the heat of the grill grate. If you are looking for another way to serve this, try the rub for the swordfish recipe below over maque choux (but for reals, you should also make the slaw and serve that with it too). 

How to Buy Swordfish: 

Fish is a hard buy these days, with more education and awareness coming out about our choices as a consumer. Since I don’t know any swordfish specialists (yet), I did a little research and it seems the best option is to look for North Atlantic Swordfish that was harpooned or caught with a hand line. Try to avoid swordfish from gillnets or longlines. Always ask your fishmonger where your fish is from and the best options before buying. 

What goes well with Swordfish: 

For a swordfish sandwich, I love these classic baked fries. Or even fancy duck fat fries. And a Maque Choux is, in my opinion, the perfect side dish. Smoked corn on the cob is also fun during the summer months when corn is best. 

Want more spicy recipe inspiration? Try some of my favorite recipes

If you’ve tried my Blackened Swordfish Sandwich Recipe or any other recipe on GirlCarnivore.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments! You can also FOLLOW ME on Instagram @girlcarnivore as well as on  Twitter and Facebook.

Yield: 2

Blackened Swordfish Sandwich

Blackened Swordfish Sandwich

Want an amazing swordfish sandwich with the perfect balance of heat and crunch? This recipe for Blackened Swordfish with spicy slaw is exactly how you need to cook your next meal! 

Prep Time 15 minutes
Cook Time 10 minutes
Additional Time 5 minutes
Total Time 30 minutes

Ingredients

For the Spicy Slaw:

  • ½ head cabbage, finely chopped
  • 1 carrot, julienned and chopped
  • ½ onion, sliced thin and chopped
  • ½ cup mayo
  • 1 tsp Tony Chachere’s BOLD Seasoning
  • Lime

For the Swordfish:

  • 2 swordfish fillets
  • 2 tbsp butter, melted and cooled
  • 2 tbsp Tony Chachere’s BOLD Seasoning

For the Sandwich:

  • Bulkie Rolls
  • 1 tbsp mayo
  • Red or Green leaf lettuce
  • 1 tomato, sliced

Instructions

  1. Mix the chopped cabbage, carrot and onion in a large bowl.
  2. Meanwhile, mix the mayo and Tony Chachere’s BOLD spice together in a small bowl. Squeeze the juice from one lime in and stir to combine. 
  3. Add the mayo mixture to the cabbage and toss to combine and coat well. Cover and store until ready to use. 
  4. Heat a cast iron skillet over medium heat until smoking. 
  5. While heating, pat the swordfish dry. 
  6. Brush the butter on the swordfish and sprinkle a heavy coating of Tony Chachere’s BOLD spice blend over the fish. 
  7. Lay the fish carefully into the hot pan. 
  8. Cook 2 to 3 minutes a side, until the fish pulls back easily from the pan and is golden. 
  9. Flip and cook another 2 to 3 minutes. 
  10. Remove from heat. 
  11. Meanwhile, slather the insides of the bulkie rolls with mayo and toast on a hot griddle. The mayo produces a great toasted crust. 
  12. When ready to assemble, arrange the toasted bulkie rolls onto a serving platter. Arrange lettuce and a slice of tomato over the bottom half of the bun. 
  13. Add the swordfish and then top with a helping of the slaw. 
  14. Finish off with the remaining roll half and serve.

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Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 867Total Fat: 68gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 48gCholesterol: 139mgSodium: 6028mgCarbohydrates: 37gFiber: 11gSugar: 14gProtein: 33g
© Kita
Cuisine: American / Category: Sandwich

About Kita

Hey, I'm Kita, the Meat Maven, outdoor junkie, campfire connoisseur, adventure-seeking and world traveled recipe developer and photographer behind GirlCarnivore.com. My mission is to break down savory eats and inspire you to get a little grit under your nails while having fun with your food. READ MORE

Reader Interactions

Comments

  2. Alli Smith says

    There’s nothing better to me than a fish sandwich, especially when it’s blackened. I tend to cook halibut, salmon, and grouper more than any other fish. I can’t wait to try my hand at your swordfish sandwich. It’s making me so hungry!

    Reply

  4. Aishwarya Shenolikar says

    This looks SO GOOD!! In burgers, it is so much essential to find the right balance of heat and crunch & you seem to have nailed it! Kudos on your food photography skills as well! I always love people who can click food photos in such amazing manner!

    Reply

  12. Chef Dennis says

    Hmm yum! This sandwich is making me super hungry! I love the idea of making a sandwich using swordfish. It’s really awesome. Wish I could have this right now

    Reply

  13. Ruth I says

    I’ve been searching for this kind of burger. It looks super delicious and of course healthy. I cannot wait to take a bite.

    Reply

  17. Melissa L Cushing says

    Wow… this entire post has my mouth watering and those sandwiches look delicious! I am for sure making this recipe as it looks delish and sounds so very good. I am a huge seafood fan so always looking for new recipes 🙂

    Reply

  21. Elaine Benoit says

    I adore seafood and could eat it every day. Swordfish is among my favorites and your sandwich looks so delicious and it needs to be in my life asap! Hubby is going to be so happy when I make this for dinner!

    Reply

  26. Aleta says

    Well I have never had swordfish, never actually seen it anywhere for sale, but I am definitely intrigued! That spicy slaw looks delicious, I bet it would pair beautifully with the fish!

    Reply

  29. Amanda says

    I love swordfish, but I never thought to put it into a sandwich — such a great idea! And that slaw is perfect with it. Thanks for sharing!

    Reply

  31. shobee says

    This is just a very simple recipe for weeknight dinner and perfect for health conscious fellas like me. My go to fish is salmon as well, so hearing swordfish in a sandwich surprised me, and I will look into it in the future. The sandwich with the slaw looks really delicious, and the preparation is so easy. This is a weeknight winner meal.

    Reply

  32. Tina says

    There’s three things about this recipe I love. The fish, the spicy slaw and that cajun seasoning. It’s by far my favorite, it has such a well rounded flavor and salt profile. I don’t know how to use it but it’s sitting in my pantry right now. Thanks for this recipe, saving for later:)

    Reply

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