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.

Maque Choux is my quintessential summer side.Who doesn’t love a veggie packed side where everything is tossed in a kicking roux and topped with bacon crumbles?


- swordfish steaks - blackening seasoning - olive oil  - corn - red pepper - red onion - celery stalks - jalapeno - butter

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 flour until combined. Whisk in the white wine. Add the chicken stock and mix to combine. This will form a thick sauce over everything.

Stir in the beans and tomatoes. Cook for 3 to 5 minutes longer. Add a dash or two more of chicken stock if needed. 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.

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