This blackened swordfish sandwich offers the perfect balance of heat and crunch. It’s the perfect way to expand your horizons beyond just salmon and tuna when it comes to cooking at home. It’s relatively cheap and easy to make and is sure to become one of your favorite (somewhat) healthy recipes!
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This bold sandwich takes fresh fish to a whole new level. Swordfish steaks are big, bold, meaty, and perfect to sink your teeth into. One of our easiest seafood recipes, this white fish can hold up to the heat while staying moist and tender on the inside. If you love a good steak but want to incorporate more fish into your diet, this is a great place to start.
An underrated source of protein, swordfish offers a variety of health benefits. It’s an excellent source of selenium, which means it’s a fighter against cancer and heart disease. Swordfish is also rich in niacin, vitamin B12, phosphorous, and omega-3 fatty acids, which means it also strengthens your immune system, nervous system, and digestive system.
A light fish that’s low in fat, it’s a great option if you’re looking to stick to a low calorie diet. Since it’s such a versatile lean protein, it’s a staple across many cuisines–you might find it in Spanish recipes, Italian recipes, Thai recipes, Korean recipes, Japanese recipes, and Chinese recipes alike. Don’t have swordfish? Try this blackened mahi mahi instead.
Why You’ll Love This Recipe
While the juicy swordfish steaks, seared at high heat, take center stage in this meal, the real star of the show is the spicy slaw. Packed with crunchy veggies and savory, tangy seasoning, it elevates these blackened swordfish recipe to the next level.
For the Spicy Slaw:
- Cabbage, finely chopped
- Carrot, julienned and chopped
- Onion, sliced thin and chopped
- Tony Chachere’s BOLD Creole Seasoning or your own homemade blackening seasoning
For the Swordfish:
- Swordfish fillets, if usng frozen swordfish, make sure it’s thawed completely in the fridge overnight before cooking.
- Butter, melted and cooled.
- Tony Chachere’s BOLD Seasoning or your favorite blackening seasoning.
For the Sandwich:
- Bulkie Rolls – or your favorite soft sandwich rolls.
- Red or green leaf lettuce
- Tomato, sliced
How to Make This Blackened Swordfish Sandwich
- Start by mixing the chopped cabbage, carrot, and onion in a large bowl. At the same time, mix the mayo and Tony Chachere’s BOLD Seasoning together in a separate small bowl, then stir in the juice of one lime. Add this mayo mixture to the cabbage and toss to coat well, then cover the large bowl and set it aside.
- Place a cast iron skillet over medium heat until smoking. While the skillet is heating, pat the swordfish dry with paper towels. Then, brush the fish with the melted butter and sprinkle it with a generous amount of the BOLD Seasoning.
- Carefully lay the swordfish in the hot skillet. Cook until the fish is golden and pulls back easily from the pan (about 2-3 minutes per side). Remove the blackened fish from heat and set it aside to rest.
- Meanwhile, spread mayo on the insides of your rolls and toast them on a hot griddle (you’ll be amazed at how toasty the mayo makes the crust)! Arrange your buns on a serving platter with lettuce and tomato on each. Add the swordfish and a helping of the slaw to each bun. Voilà!
How to Store Leftovers & Reheat
These blackened swordfish steaks should last in your fridge in an airtight container for up to 2-3 days. You can also freeze the swordfish and thaw it to enjoy again within three months.
You can reheat these swordfish steaks on the stove (in that same cast iron skillet) or in the oven, wrapped in foil to help them to not dry out. They’re just as delicious the second time!
What to Serve with Blackened Swordfish
For a fish sandwich, one of my favorite sides is a simple 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.
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.
Curious about where we buy our fish? Check out our reviews on where to buy meat online.
For this recipe, you’ll know when your swordfish steaks are done when the fish appears golden and pulls back easily from the skillet. In general, you can also measure with a meat thermometer–130 degrees F is medium, 135 degrees F is medium well, and 140 to 145 degrees F is well done.
Swordfish is a meaty fish that holds up well to the heat of the grill. For blackening, we like a cast iron for an even sear. To cook swordfish on a grill, preheat a cast iron skillet or griddle over direct heat and cook until the swordfish has reached an internal temperature of 130 degrees F with a digital thermometer.
Swordfish is sold almost exclusively in “steaks,” but its flavor is far different from steak. It offers a tough, meaty texture and mild (vaguely sweet, not too fishy) taste.
Have you tried cooking swordfish steaks before? We hope you enjoyed this uniquely delicious blackened swordfish sandwich! If you enjoyed it, don’t forget to rate the recipe and let us know in the comments what you paired it with!
Blackened Swordfish Sandwich
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
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
Make the Slaw
- Mix the chopped cabbage, carrot and onion in a large bowl.
- 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.
- Add the mayo mixture to the cabbage and toss to combine and coat well. Cover and store until ready to use.
Sear the Fish
- Heat a cast iron skillet over medium heat until smoking.
- While heating, pat the swordfish dry.
- Brush the butter on the swordfish and sprinkle a heavy coating of Tony Chachere’s BOLD spice blend over the fish.
- Lay the fish carefully into the hot pan.
- Cook 2 to 3 minutes a side, until the fish pulls back easily from the pan and is golden.
- Flip and cook another 2 to 3 minutes.
- Remove from heat.
Build the Sandwich
- Meanwhile, slather the insides of the bulkie rolls with mayo and toast on a hot griddle. The mayo produces a great toasted crust.
- 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.
- Add the swordfish and then top with a helping of the slaw.
- Finish off with the remaining roll half and serve.
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