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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
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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
- 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.
- 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.
- 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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Amount Per Serving: Calories: 867 Total Fat: 68g Saturated Fat: 17g Trans Fat: 1g Unsaturated Fat: 48g Cholesterol: 139mg Sodium: 6028mg Carbohydrates: 37g Net Carbohydrates: 0g Fiber: 11g Sugar: 14g Sugar Alcohols: 0g Protein: 33g