Level up your seafood game with this blackened swordfish recipe that packs in tons of Cajun-inspired flavor. Meaty swordfish steaks are coated in a zesty spice rub then seared in a scorching hot cast iron skillet for a deliciously crusted exterior.
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Want a light dinner that is both delicious and filling? Try this Blackened Swordfish with maque choux! It is even covered in bits of bacon. 🙂
Take a trip down to New Orleans with this delicious fish dinner. This blackened swordfish dish is perfect for seafood lovers. Thick, meaty swordfish steaks are coated in a flavorful blackening seasoning and grilled to perfection with a Cajun-style veggie side dish.
What Is Blackened Swordfish?
This recipe consists of swordfish steaks coated in blackening seasoning and served with a side of maque choux, a Louisiana side dish. Maque choux is made with corn, green bell pepper, onion, celery, okra, and tomato. It’s a Cajun-style side dish perfect for pairing with this swordfish recipe.
Blackened seasoning is a common seasoning used in Cajun cuisine. Just like our blackened salmon, this recipe coats the fish in blackened seasoning, producing a crispy, spicy coating that pairs well with lighter sides like maque choux, mango salsa, or zesty cabbage slaw.
Blackened Swordfish Ingredients
- Swordfish Steaks: You can find these at your local grocery store in the fish section. But if not, you can always find them online or at your local seafood shop.
- Blackening Seasoning: I used Spiceology Black Magic blackening seasoning, but feel free to use your favorite brand or make your own homemade blackening seasoning. You could also use Creole seasoning if you’re not a fan of blackened seasoning.
- Olive Oil
- Frozen Corn: Used for making the maque choux. If you want to take things up a wee bit further, start with this cajun fried corn for this maque choux recipe instead of plain corn. If that’s too fancy but you don’t want to use frozen corn, make air fryer corn on the cob.
- Red Pepper
- Red Onion
- Celery Stalks
- Jalapeno: Adds a kick of heat.
- Flour: Used to create a thick sauce.
- Butter: Adds richness to the veggies.
- White Wine: This is for deglazing the pan and adding a depth of flavor.
- Chicken Stock: Used to thin out the sauce if needed.
- Salt and Pepper
- Black Beans
- Cherry Tomatoes
- Scallions
- Cooked Bacon: Adds a kick of smoky flavor.
How to Make Swordfish Steaks with Blackened Seasoning
First, place a cast iron skillet on the griddle and preheat the grill over high heat. Now, pat the swordfish dry with paper towels to remove excess moisture. Generously season each side of the fish steaks with blackening seasoning. While the grill is heating up, prep all your veggies and supplies.
Next, pour olive oil into the hot skillet and give it a good swirl using a glove. Add the corn, peppers, onions, and celery, cooking for about 5 minutes and stirring often. After that, stir in the butter until melted, then add the flour and cook until golden brown (about 30 seconds).
Now, whisk in the white wine, making sure to scrape up any browned bits. Add the chicken stock and mix it all together; this will create a thick sauce over everything. Season with salt and pepper as needed. Stir in the beans and tomatoes, and let it all cook for an additional 3 to 5 minutes.
If things get too thick, add a dash or two more of chicken stock to get the desired consistency. Finally, stir in the scallions and bacon. Meanwhile, carefully oil the side of the grill that is not in use and cook the seasoned swordfish for 3 minutes per side.
Serve it all over maque choux, and enjoy your deliciously grilled swordfish with flavorful veggies!
Girl Carnivore Expert Recipe Tips
- Use an instant-read thermometer to check the internal temperature of the swordfish steaks. They should read 130ºF for medium, 135ºF for medium-well, and 140ºF for well done.
- Add a squeeze of lemon juice before serving.
What to Serve With Blackened Swordfish
Serve this meaty fish with a side of bbq glazed Brussels sprouts with bacon for extra bacon-y goodness. If you want to keep things quick, opt for a side of air fryer vegetables or air fryer cauliflower. If you need some carbs, serve with a side of rice.
Leftovers & Reheating
Store leftover swordfish in an airtight container in the fridge for 3-4 days.
Wrap leftover swordfish in aluminum foil and reheat in the oven at 275ºF for 15 minutes.
Save the leftover swordfish to make a blackened swordfish sandwich or swordfish tacos!
More Fish Recipes
If you’re tired of boring white fish, try this blackened swordfish recipe! It’s the perfect way to jazz up your fish recipes.
Have you tried this recipe? Do us a favor and rate the recipe card with the ⭐ ⭐ ⭐ ⭐ ⭐ and drop a comment to help out the next reader.
Blackened Swordfish with Maque Choux
Ingredients
- 3 – 4 swordfish steaks
- 2 tbs blackening seasoning
- 2 tbs olive oil
- 3 cups frozen corn
- 1 red pepper diced
- 1 red onion diced
- 2 celery stalks diced
- 1 jalapeno seeded and minced
- 3 tbs flour
- 3 tbs butter
- 1/4 cup white wine
- 3/4 cup chicken stock
- salt and pepper
- 1 cup black beans rinced and drained
- 1 cup cherry tomatoes sliced
- 4 scallions sliced
- 5 slices cooked bacon crumbed
Instructions
- Place skillet on griddle. Preheat grill over high heat.
- Pat swordfish dry with paper towels and season both sides with blackening seasoning.
- Prep all of your veggies and supplies for the grill.
- Pour olive oil in skillet and using a glove, swirl.
- Add the corn, peppers, onions, and celery and cook 5 minutes, stirring often.
- Stir in the butter and melt. Add the flour and cook until golden, about 30 seconds.
- Whisk in the white wine, scraping up any browned bits. Add the chicken stock and mix to combine.
- This will form a thick sauce over everything. Season with salt and pepper as needed.
- Stir in the beans and tomatoes.
- Cook for 3 to 5 minutes longer.
- Add a dash or two more of chicken stock if needed to thin things out. Stir in the scallions and bacon.
- Meanwhile, carefully oil the side of the grill not in use and cook swordfish 3 minutes per side.
- Serve over maque choux.
Notes
Nutrition
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Recipe FAQs
It’s a very mild white fish that doesn’t have a super fishy flavor, making it perfect for coating with an intense blackening seasoning.
Not at all. Feel free to serve with your favorite sides. A great option would be fresh mango salsa.
What do you do with the corn???
Thanks for the catch, Jill. I have edited the recipe card to fix that! The corn gets mixed in with the peppers and onions.
This looks amazing!! I bet the blackened Swordfish was great. You go with your Maque Choux.