Skip to content

Blackened Swordfish


  • 6- to 8-ounce Swordfish fillets, preferably more than 1/2 inch thick
  • Blackening Seasoning
  • Set aside 1/4 cup pure olive oil


Heat an iron skillet over high heat until the metal takes on a dull, matte appearance, which indicates it is almost red-hot. Depending on your stove, this will take 5 to 10 minutes. Coat the fillets on both sides with half the olive oil and then pat only one side with the Blackening Seasoning. With the heat still on high, place the fillets in the pan, herb side down (they’ll smoke like crazy ) for about 2 minutes. Turn the fillets over into a second saute pan – preferably non-stick- containing the rest of the olive oil, set over medium heat. Cook the fillets for 2 to 6 minutes more, depending on thickness.

Leave a Reply