Easy Blackened Swordfish
Meaty swordfish gets a bold kick from Creole seasoning and a quick sear in a hot skillet, forming a smoky, peppery crust while staying moist inside. Brushed with butter for richness, this dish shines on busy weeknights and pairs well with bright sides like lemony greens or corn salad. Easy Blackened Swordfish brings restaurant-style flavor in minutes.
- Prep5 min
- Cook5 min
- Serves2
- DifficultyEasy
- 1
Heat a cast iron skillet over medium-high heat. Put the melted butter in a shallow bowl. Dip the fish into the butter and set it on a plate. Sprinkle the Creole seasoning over the fillets and press it in.
- 2
Place the fish in the hot skillet and cook until it begins to blacken but does not burn, about 2 minutes. Flip and cook until the other side is blackened, about 2 minutes more.
- Calories 413.65 kcal High
- Protein 33.11 g Good Source
- Carbs 0.0 g Moderate
- Total Fat 31.14 g High
- Saturated Fat 17.64 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 130.73 mg High
- Sodium 172.27 mg Moderate
- Fiber 0.0 g Low Source
- Sugar 0.0 g Low Source
- Added Sugar 0.0 g Low Source
- Calcium 0.06 mg Low Source
- Iron 1.63 mg Low Source
- Potassium 0.22 mg Low Source
- Vitamin A 45.04 mcg_rae Low Source
- Vitamin C 1.87 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Fish 🐟
- Milk 🥛
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