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    Home » Recipes » Dinner

    Blackened Swordfish with Maque Choux

    25 mins | Yield 4 | June 5, 2013 | Updated: January 4, 2019 by Kita | This post includes affiliate links. As an Amazon Associate, we earn from qualifying purchases.

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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. 🙂

    Blackened Swordfish with Maque Choux | Kita Roberts GirlCarnivore.com

    What the heck is Maque Choux? Plain and simple: it’s summer. It’s fresh, and delicious, and amazing. My quintessential summer side. And we can thank those wild and crazy kids down in the southern part of Louisiana for its glorious creation. They may know a thing or two about flavor down there. Who doesn’t love a veggie packed side where everything is tossed in a kicking roux and topped with bacon crumbles?

    Remember people, bacon is the candy of meats and this is Girl Carnivore. I  can’t just have a veggie packed side. That would be blasphemy around these parts. Add a shit ton of bacon though – and I’ve got a little something something going on. Besides, if you are looking for healthy, you are on the wrong site.

    But I did top this fresh sizzling side right off the grill with some blackened swordfish to try to keep things light and fresh. Just ignore that garnish of bacon and it may even pass as our healthiest meal yet. 😉

    Blackened Swordfish with Maque Choux | Kita Roberts GirlCarnivore.com

     

    Blackened Swordfish with Maque Choux | Kita Roberts GirlCarnivore
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    Blackened Swordfish with Maque Choux

    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. 🙂
    Adapted from Guy Feiri Food
    Course: Main Course
    Cuisine: American
    Author: Kita Roberts
    Prep Time5 mins
    Cook Time20 mins
    Total Time25 mins
    Servings: 4 servings
    Calories: 511kcal

    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
    • ¼ cup white wine
    • ¾ 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 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.

    Nutrition

    Nutrition Facts
    Blackened Swordfish with Maque Choux
    Amount Per Serving
    Calories 511 Calories from Fat 252
    % Daily Value*
    Fat 28g43%
    Saturated Fat 10g63%
    Cholesterol 42mg14%
    Sodium 871mg38%
    Potassium 846mg24%
    Carbohydrates 52g17%
    Fiber 9g38%
    Sugar 4g4%
    Protein 14g28%
    Vitamin A 1535IU31%
    Vitamin C 63.9mg77%
    Calcium 38mg4%
    Iron 2.8mg16%
    * Percent Daily Values are based on a 2000 calorie diet. Nutrition information provided is an estimate. For specific health concerns, please put the recipe into your Dr recommended nutrition calculator.
    Made My Recipe?Mention @girlcarnivore and tag #girlcarnivore!

    Blackened Swordfish with Maque Choux | Kita Roberts GirlCarnivore.comBlackened Swordfish with Maque Choux | Kita Roberts GirlCarnivore.com

     

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    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

    1. Diane says

      June 06, 2013 at 9:16 am

      This looks amazing!! I bet the blackened Swordfish was great. You go with your Maque Choux.

      Reply

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