Blackened Swordfish
15 Minutes
Excellent source of selenium
Swordfish that is coated in a tasty seasoning blend and quickly blackened at high temperature to seal in the juices. Try Now!!
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  • 2 (6 ounce) fish fillets, room temperature
  • 1/4 cup melted butter
  • 2 tablespoons creole seasoning


  • 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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