Blackened Swordfish

---

Blackened Swordfish Posted: 29 Sep 2011 03:47 AM PDT 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. Servings: makes 2 servings Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Printable Recipe 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. Similar Recipes: Garam Masala Roasted Halibut in a Tomato Curry Sauce Swordfish Steak with Mango Chutney on Curried Lentils Chipotle Lime Grilled Fish Jerk Fish on Coconut Rice Topped with Banana and Pineapple Salsa

You are subscribed to email updates from Closet Cooking To stop receiving these emails, you may unsubscribe now.	Email delivery powered by Google
Google Inc., 20 West Kinzie, Chicago IL USA 60610