One of the things that I really enjoyed about New Orleans was all of the amazing seafood and I took the opportunity to have it as frequently as possible while I was there. One of my favourite meals was a blackened swordfish and I just had to try making it at home! The basic idea behind a blackened fish s that the fish is seasoned and then briefly seared at high heat until the spices and the surface of the fish just start to blacken, but not burn. The high heat cooking helps seal in the fishes juices and toasts up the spices releasing their flavour. You do have to watch out both because you neither want the fish to actually burn or over cook so a brief cooking time is called for. For the seasoning I used a homemade creole/cajun spice blend and I served the blackened swordfish over a sweet and creamy corn maque choux
Blackened Swordfish
White fish that is coated in a tasty seasoning blend and quickly blackened at hight temperature to seal in the juices.
ingredients
- 2 (6 ounce) fish fillets, room temperature
- 1/4 cup melted butter
- 2 tablespoons creole seasoning
directions
- Heat a cast iron skillet over medium-high heat.
- Dip the fish into the butter, sprinkle on the seasoning and pat it in.
- Place the fish in the skillet and cook until it just starts to blacken but not burn, about 2 minutes, flip it and do the same to the other side.
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Jerk Fish on Coconut Rice Topped with Banana and Pineapple Salsa
Blackened Catfish Tacos
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Seared Scallops in a Cajun Mustard Cream Sauce
So colorful and appetizing! A beautiful dish.
Cheers,
Rosa
Ciao Kevin, rimango sempre attratta dalla tua cucina perchè riesci a rendere tutti i piatti interessanti e diversi anche se usi ingredienti comuni. Bravo
i remember in college, my best friend and i flew to mardi gras. but while all our friends were partying, all i wanted to do was eat all the delicious cuisine. thanks for the new orleans inspired recipe !
ps, http://amandamantes.blogspot.com !
I am always looking for new ways to prepare Swordfish. My husband likes it, and asks for it quite frequently, but I get bored preparing it the same way every time. Thanks for sharing!
Thanks, Kevin, I never thought to try this at home. I love serving fish on top of creamy purees, too, so I'll try the corn as an alternative.
Swordfish is one of my alltime favorite fishes….and although there may be a lot on that list, it ranks near the top! So meaty, it's like cutting into a steak, but infinitely better for your brain. This looks like a delicious new way to enjoy it!
I love the simplicity of this recipe. Photos are excellent, too.
This looks great, Kevin! Swordfish is always treat, but there are also some interesting way to spice up tilapia, as we found recently when we tried a new tilapia recipe
This is fabulous. Great with tuna steak too. I get so tired of asian marinades. Soy, sesame oil, ginger, etc. This is easy and very spicy. And, your creole seasoning is spot on! Thanks.