Blackened Swordfish Sandwich

[{"selector":"#anim-be0aa68e-d324-4215-b737-697212c36b60","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-d862a97e-af5a-47ce-b9ed-41cc3f034720","keyframes":{"transform":["translate3d(0px, 303.07190%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-feaa7264-2503-48c9-ba6b-a222f29f3487","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-14299ed8-c42a-4c2d-b435-4ce698451535","keyframes":{"transform":["translate3d(122.80702%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] 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! See full recipe

[{"selector":"#anim-9597769e-d942-4277-9599-12afb07ba8af","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-b2e0c20d-6cb4-4f98-bb7e-02b5ab02ce66","keyframes":{"transform":["translate3d(0px, 292.19000%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-b75ddeb4-0f75-4f6b-90da-5b2149911884","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-58943451-65bb-45e1-9a2f-38f55d060092","keyframes":{"transform":["translate3d(124.90974%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Swordfish makes great sandwiches because the meat holds up to the quick cook and stays incredible juicy. See full recipe

INGREDIENTS

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INSTRUCTIONS

[{"selector":"#anim-22d41148-1e96-4a5e-be5d-d3921395be6e","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-696c53df-841e-4da9-b6e8-c76f6363adff","keyframes":{"transform":["translate3d(0px, 742.76102%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-ae782d6f-d2d2-4abc-ad5c-486edb6615c2","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-3274dfe8-91f5-43a1-b633-fd7076fadadf","keyframes":{"transform":["translate3d(0px, 1287.08598%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-9272c6c7-73fc-449f-8a75-e406147c2140","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-bd684f99-7e93-4d01-ada5-1650bad80c74","keyframes":{"transform":["translate3d(0px, 239.66406%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-0daa937d-acab-4cba-bbb6-232554d4d461","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-5f423dfc-449b-4b1e-a177-410b0ed349e3","keyframes":{"transform":["translate3d(0px, 275.32573%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] 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. See full recipe

[{"selector":"#anim-3b97c536-2442-4aaf-8689-3fe0ddff8811","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-8a238fdf-388e-42d5-99d6-8e9c99377067","keyframes":{"transform":["translate3d(0px, 287.13845%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-ad82ffe4-c91b-4ceb-9b95-9b51206371d3","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-d716976a-92e9-47d1-8a91-c741ca3cef19","keyframes":{"transform":["translate3d(0px, 243.14092%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Squeeze the juice from one lime in and stir to combine. Add the mayo mixture to the cabbage & toss to combine & coa t well. Cover & store until ready to use. See full recipe

[{"selector":"#anim-2b867e52-dd69-4cd0-b72b-2794011a2d9b","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-3aff46cf-fc8f-4538-bd8c-22505f534279","keyframes":{"transform":["translate3d(115.18987%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-4f1930d1-8479-4a3c-b68e-c700cf03479f","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-0c60a333-4553-4fd2-9e6f-a01234c14f1b","keyframes":{"transform":["translate3d(0px, 418.78587%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Heat a cast iron skillet over medium heat until smoking. While heating, pat the swordfish dry. See full recipe

[{"selector":"#anim-e4d738fb-cbd3-4aac-b18d-b4ac80e78cf2","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-b10ab849-9654-4d64-8957-bd4fc36135cc","keyframes":{"transform":["translate3d(115.82278%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-c5ee0b82-6db0-4fa7-81b3-8822c86789d6","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-f02681ae-483d-459b-a509-803a603117ec","keyframes":{"transform":["translate3d(0px, 219.33023%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] 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. See full recipe

[{"selector":"#anim-fd9db0b8-f552-4f0a-ac31-59dde331a167","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-43925753-39ff-4dd5-bb3d-d546cfc553d1","keyframes":{"transform":["translate3d(115.50632%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-548a3159-373a-45c0-9d39-383822c7b505","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-ebd1787e-8926-48b9-bae0-b6d15ea6a37c","keyframes":{"transform":["translate3d(0px, 292.74560%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Cook 2 to 3 minutes a side, until the fish pulls back easily from the pan and is golden. Flip and co ok another 2 to 3 minutes. See full recipe

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[{"selector":"#anim-ef9e936c-2c57-4105-91c5-074459e0e78f","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-808b5fcf-be3d-4bc7-aed8-abd3cf9ebf3d","keyframes":{"transform":["translate3d(0px, 287.19813%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] See full recipe

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Blackened Swordfish Sandwich

INGREDIENTS

INSTRUCTIONS

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