Blackened Swordfish with Maque Choux
This blackened swordfish recipe features Cajun-spiced meaty fish steaks with an incredible crusted exterior from cast iron searing. A bold, flavor-packed seafood dish.
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
- 1/4 cup white wine
- 3/4 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 corn, 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.
Notes
Adapted from Guy Feiri Food.
Nutrition
Serving: 1serving | Calories: 511kcal | Carbohydrates: 52g | Protein: 14g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 42mg | Sodium: 871mg | Potassium: 846mg | Fiber: 9g | Sugar: 4g | Vitamin A: 1535IU | Vitamin C: 63.9mg | Calcium: 38mg | Iron: 2.8mg