Blackened Swordfish Sandwich

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! 

Swordfish makes great sandwiches because the meat holds up to the quick cook and stays incredible juicy.


For the Spicy Slaw: - Cabbage - Carrot - Onion - Mayo - Tony Chachere’s BOLD Seasoning - Lime For the Swordfish: - Swordfish - Butter - Tony Chachere’s BOLD Seasoning


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 & toss to combine & coat well. Cover & 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. 

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