Grilled Blackened Swordfish Recipe

If you love big, bold flavors and crave a stunning main dish that comes together in just 20 minutes, Grilled Blackened Swordfish is ready to become your new weeknight hero. Each steak is coated in a zesty, smoky Cajun-inspired rub and seared on a hot grill until it’s just barely cooked through, giving it that magical combination of perfectly charred outside and juicy, tender inside. It’s so easy, unbelievably quick, and packed with so much flavor that it’s impossible not to swoon over every bite!

Ingredients You’ll Need

Gather up these simple, flavor-packed ingredients for your grilled blackened swordfish:

• Kosher Salt: Enhances all the other spices and brings out the natural flavor of the fish.
• Garlic Powder: Delivers deep, savory notes that pair beautifully with grilled fish.
• Onion Powder: Adds a subtle, sweet foundation that rounds out the spice blend.
• Paprika: Provides that classic smoky color and just a hint of sweetness. Smoked paprika is a great upgrade!
• Dried Thyme & Dried Oregano: Offer earthy, herby complexity you don’t want to skip.
• Cayenne Pepper: The secret to that gently spicy kick—adjust more or less depending on your heat preference.
• Freshly Ground Black Pepper: For a sharp, peppery bite that wakes up every flavor.
• Swordfish Steaks: Choose fillets about 1-inch thick for best grilling; swordfish has a meaty, almost steak-like texture that stands up beautifully on the grill.
• Olive Oil: Helps the seasoning stick and creates a gorgeous crust when the fish hits the grill.

Note: If swordfish isn’t available, see the Variations below for other options.

Variations

Want to put your own spin on this weeknight superstar? Try these fun twists:

• Swap the Fish: This blackening rub is dynamite on salmon, mahi-mahi, or halibut. Choose a firm, meaty fillet for best results.
• Turn Down the Heat: Sensitive to spice? Use less cayenne, or simply omit it.
• Add Citrus Zest: For extra brightness, add lemon or lime zest to the seasoning.
• Herb It Up: Fresh chopped parsley, cilantro, or basil sprinkled on just before serving brings a burst of fresh flavor.
• Broil Instead of Grill: If you don’t have a grill, use your oven’s broiler. Just keep an eye out—things cook quickly!

How to Make Grilled Blackened Swordfish

Grilling swordfish doesn’t have to be intimidating, promise. Here’s how to make it happen, fast:

Step 1: Mix the Blackening Spice

In a small bowl, combine salt, garlic powder, onion powder, paprika, dried thyme, dried oregano, cayenne, and black pepper. Stir until totally mixed.

Step 2: Prep the Grill

Preheat your grill to high. Clean the grill grates well with a brush. Use tongs and an oil-dipped paper towel to wipe the grates (this keeps the fish from sticking and gets perfect grill marks).

Step 3: Prep the Swordfish

Pat your swordfish steaks dry with paper towels. Brush all sides with olive oil, then press the blackening spice mixture evenly onto every surface for a full flavor crust.

Step 4: Grill Like a Pro

Lay the steaks on the hot grill. Grill for 2 minutes per side, then rotate the steaks 90 degrees and flip—grill 2 more minutes on each side for those gorgeous cross-hatch marks and even cooking.

Step 5: Rest and Serve

Let the swordfish rest a couple of minutes before serving. Serve hot with lemon wedges (and maybe a spoonful of salsa if you’re feeling extra), and slice if desired.

Tip: The fish is ready when it just flakes into big, moist chunks—don’t overcook!

How to Serve

Let the swordfish be the star—serve with fresh lemon wedges that add a bright zing. For a little extra, a simple salsa—tomato, corn, or mango—is a wonderful, fresh pairing.

Perfect side dishes? Try a crisp green salad, grilled summer veggies, or fluffy rice to soak up any juices. For a hearty meal, pile grilled swordfish on toasted buns with a smear of mayo and crisp lettuce for amazing fish sandwiches.

Make Ahead and Storage

Storing Leftovers

Cool any leftover swordfish completely, then store in an airtight container in the refrigerator. Use within 2 days for the best texture and taste.

Freezing

Not recommended. Swordfish can become dry or rubbery when frozen after cooking. For best results, cook only what you plan to eat.

Reheating

Reheat gently, covered, in a skillet over low heat just until warmed through. A quick zap in the microwave (covered with a damp paper towel) also works, but be careful not to overcook it.

FAQs

Final Thoughts

This grilled blackened swordfish recipe is everything a busy cook dreams of: fast, easy, stunningly flavorful, and endlessly customizable. With just a handful of pantry spices and simple technique, you can bring bold, restaurant-worthy seafood to your own table—even on a weeknight. Give it a try, experiment with your own twists, and enjoy every sizzling, mouthwatering bite!

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