Blackened Swordfish with Spicy Remoulade

This swordfish recipe uses bite-sized pieces and a single spice mixture to have this meal (or appetizer) ready in just a couple minutes! Packed with flavor and fun to eat, it’s the perfect way to include more seafood in your diet and spoil the ones you love with fresh, flavorful, balanced food.

WHAT’S NEW?

So, we’re finishing up summer with lots of visitors and it feels a little odd going back to school before Labor Day for the second year in a row (not a fan!). The girls were back to school this morning and were over-the-moon excited to be starting 2nd and 4th grades. Also, it’s also our new after-school nanny’s first day, so here’s to hoping that goes well!

With visitors in town, or truly for any reason, Mark and I love to go to a local seafood restaurant that serves blackened swordfish. It’s on the menu as both an appetizer and an entrée and it’s SO GOOD, that we’ve been known to order it as both…and we’re not the only ones! This recipe particular, developed based on the recipe we know and love from dining out, is well-worth trying out at home! Enjoy and report back! 

ROLL CALL FOR THIS RECIPE

• Weeknight Warriors: This fish dinner is ready in a flash! You can prep the spice mixture ahead of time and can have this meal on the table in under 20 minutes!
• Fish Fans: Even fans of seafood and fish may not be overly familiar with swordfish. It’s a meaty fish that is very unfussy when it comes to preparation. While this recipe utilizes the stovetop, you can also bake or grill swordfish fillets with great results!
• Those Who Like it Hot…or Not: This recipe and the blackened spice rub used both on the fish and in the remoulade provide a double dose of heat…that can easily be tamed.

KEY INGREDIENTS AND SUBSTITUTIONS

• Swordfish: This mild white fish is often available fresh or frozen. Meaty swordfish steaks (usually an inch of thickness) can range in color from ivory to pink to a light orange. The fillet usually come with a dark skin on one side. Cut the skin off and discard. 
• Seasonings: This recipe calls for whipping up your own homemade blackened seasoning using garlic powder, onion powder, smoked paprika, oregano, basil, thyme, cayenne, salt, and black pepper in a small bowl, however you can certainly purchase a pre-made seasoning as a short-cut! I prefer the homemade route so I can control both the heat and the sodium, but there are lots of options available in stores.
• Butter: You can use ghee, olive oil, or avocado oil in place of butter.
• Mayonnaise: Your mayo of preference will work great – vegan, reduced fat, anything goes.
• Yogurt: You can use plain yogurt or plain Greek yogurt, or simply substitute in mayonnaise.
• Mustard: Yellow, Dijon, or whole grain mustard will all work well here.
• Lemon Juice: Fresh or from concentrate works well. You can also use apple cider, white vinegar, or red wine vinegar.
• Garlic: One garlic clove may not cut it for some. Use more or less, as you prefer. As a substitute, 1/2 teaspoon of garlic powder will also work great.

VARIATIONS, STORAGE, and TIPS

• Store leftovers in an airtight container in the fridge for up to 4 days
• If working with your bare hands and the seasoning blend, be sure to wash well and avoid touching your eyes. Contact wearers should consider using gloves while handling the spice blend.
• For a beautiful presentation and fun, fresh pop of flavor, consider serving with lemon wedges and I also recommend a glass of white wine as an accompaniment to the meal!
• This dish can be served as an appetizer or double as a light dinner with your favorite sides
• Reduce the heat a bit and present this recipe as fish nuggets to kids – I bet they love them. Mine sure do!

FAQ 

Swordfish is high in mercury. Is it safe to consume?

Due to the predatory nature and longer lifespans of swordfish, mercury does travel up the food chain and result in higher levels of mercury in swordfish. Pregnant and breastfeeding women should avoid swordfish and others should limit their consumption to no more than 2 servings per week.

How do you ensure your fish is cooked through without over-cooking and risking a rubbery texture?

Firstly, swordfish is very forgiving in this way. It’s a great option and “beginner” recipe for those less familiar with cooking fish and the cooking time referenced in the directions should do the trick. While the moisture content is a bit lower than some fish, the fat content is higher, and the fish does not easily dry out. You can also use a meat thermometer to ensure an internal temperature of 135 degrees Fahrenheit has been reached. 

This sounds delicious, but I think it might be too spicy. What do you recommend?

Reduce the cayenne pepper in the spice mixture to 1/4 teaspoon and omit in the remoulade or use just a pinch. You can always add more, if desired!

I don’t have a cast iron skillet. Will a standard skillet work?

Absolutely! Be sure to remove excess moisture by patting dry the fresh fish with paper towels or clean dish rag. Avoid over-crowding, working in batches, if needed. In order for that golden brown finish, you want to be sure the fish has adequate space to cook. A heavy bottom skillet is preferred for more even heat distribution and a bit of unique flavor from the cast iron, but certainly not a must – only a hot skillet at medium-high heat is a must! 

NUTRITIONAL MERITS

• This recipe is naturally gluten-free, low-carb, and nut-free
• Swordfish are high in vitamin D and selenium- a 3 ounce portion providers roughly 70% of the daily value of vitamin D and over 100% of the daily value of selenium
• Swordfish is rich in omega 3 fatty acids EPA and DHA

Enjoy fish and want to include more of it in your diet? There is no shortage of ways to prepare!

• Blackened Fish Tacos
• Almond Crusted Honey Dijon Salmon
• Fish Florentine
• Air Fryer Basil-Parmesan Crusted Salmon
• Spicy Fish Tacos Bowls with Mango Pico
• Teriyaki Salmon Bowls
• Tzatziki Fish Tacos

Be well,