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.


- swordfish steaks - blackening seasoning - olive oil - frozen corn - red pepper - red onion - celery stalks - jalapeno - flour - butter - white wine


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.

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