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House of Meats: Blackened Swordfish

Prep Time:

10 minutes

Cook Time:

20 to 25 minutes

Serves:

4

Level:

Intermediate

About the Recipe

This Blackened Swordfish recipe delivers bold, smoky flavors with a crispy, spice-infused crust. Thick, meaty swordfish steaks are coated with a robust homemade blackening seasoning and seared at high heat for a beautifully charred exterior while remaining tender and juicy inside. The combination of fresh or dried herbs, cayenne pepper, and white pepper creates a perfect balance of heat and earthiness, making this dish a flavorful favorite.

Ingredients

  • 4 - 8 oz. - House of Meats Swordfish Steaks, preferably more than 1/2 inch thick, skin removed.  

    • Note: If you`re using fillets, pull out any small bones. 


Use prepared or store-bought Blackening Seasoning or combine the following 

ingredients: 

  • 1 tbsp fine chopped fresh or 1 1/2 tbsp Dried Thyme Leaves 

  • 1 tbsp finely chopped fresh or 1 1/2 tbsp Dried Marjoram or Dried Oregano 

  • 1 ½ tsp Cayenne Pepper 

  • 2 tsp Salt 

  • 1 tsp Freshly Ground White Pepper 

  • Set aside 1/4 C Pure Olive Oil 

 

Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store!

Preparation

Step 1:


In a medium bowl, thoroughly mix the thyme, marjoram (or oregano), cayenne, salt, and white pepper.

 

Step 2:


Heat a cast-iron skillet over high heat until it develops a dull, matte appearance—this means it’s nearly red-hot. This takes about 5 to 10 minutes depending on your stove.

 

Step 3:


Brush both sides of the swordfish with half the olive oil, then generously pat one side with the blackening seasoning mixture.

 

Step 4:


Keeping the heat on high, place the fillets herb side down in the hot skillet. Expect heavy smoke—this is key to achieving that classic blackened crust. Sear for about 2 minutes.

 

Step 5:


Flip the fillets into a separate non-stick sauté pan with the remaining olive oil, set over medium heat. Cook for an additional 2 to 6 minutes, depending on thickness, until the internal temperature reaches 145°F.

 

Step 6:


Enjoy your blackened swordfish with a side of rice, grilled vegetables, or a fresh citrus salad for a well-balanced meal.

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