Can I use frozen swordfish steaks?

Absolutely. Thaw overnight in the refrigerator and pat very dry before brushing with oil and seasoning. Removing the extra moisture will help get that great blackened crust.

What if I don’t have a grill?

No problem! Use a grill pan or cast-iron skillet on the stove over high heat. Let the pan get extremely hot, then cook as directed. You’ll still get great flavor and that beautiful crust.

How spicy is this recipe?

The blackening rub brings just the right touch of heat—a pleasant warmth, not blow-your-head-off spicy. If you’re heat-shy, reduce or skip the cayenne. If you love it hot, add a bit more!

Can I prep the seasoning ahead of time?

Yes! Mix up a big batch of the blackened rub and keep it in an airtight jar for months. It’s fantastic to have ready for last-minute flavor boosting.

Grilled Blackened Swordfish Recipe

Name: Grilled Blackened Swordfish Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 2 teaspoons kosher salt; 2 teaspoons garlic powder; 2 teaspoons onion powder; 2 teaspoons paprika; 1 teaspoon dried thyme; 1 teaspoon dried oregano; 1 teaspoon cayenne pepper; 1/2 teaspoon freshly ground black pepper; 4 swordfish steaks (1-inch thick, 6 to 8 ounces each); 2 tablespoons olive oil; Lemon wedges, for serving (optional); Salsa, for serving (optional)

Description

This Grilled Blackened Swordfish recipe features meaty swordfish steaks coated in a bold, homemade blackening spice blend and grilled to perfection. The aromatic mix of spices ensures each bite is bursting with flavor while the high-heat grilling method keeps the fish juicy and tender. Ideal for a quick weeknight dinner or weekend cookout, it’s ready in just 20 minutes and perfect served hot or warm with a squeeze of lemon and optional salsa.

Ingredients

Scale

For the Blackening Seasoning:

2 teaspoons kosher salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons paprika
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper

For the Swordfish:

4 swordfish steaks (1-inch thick, 6 to 8 ounces each)
2 tablespoons olive oil
Lemon wedges, for serving (optional)
Salsa, for serving (optional)

Cook Mode Prevent your screen from going dark

Instructions

Make the Blackening Spice: In a small bowl, combine the kosher salt, garlic powder, onion powder, paprika, dried thyme, dried oregano, cayenne pepper, and black pepper. Mix well to form a uniform spice blend.
Prep the Grill: Preheat your grill to high. Using a grill brush, scrub the grill rack clean. Dip folded paper towels into vegetable oil with grilling tongs, and wipe down the grill rack to prevent sticking.
Prepare the Swordfish: Pat the swordfish steaks thoroughly dry using paper towels. Brush both sides of each steak with olive oil, then generously sprinkle the blackening rub on all sides, pressing lightly to adhere.
Grill the Swordfish: Place the coated swordfish steaks on the hot grill. Grill for 2 minutes, then flip the fish. Cook for another 2 minutes. Flip again, this time turning the steaks 90 degrees to create crosshatched grill marks, and grill for 2 more minutes. Flip and rotate once more to complete the crosshatch marks and grill for a final 2 minutes, or until just cooked through. The fish should flake into large chunks when pressed gently with a finger.
Rest and Serve: Let the swordfish rest for a few minutes. Serve hot or warm, accompanied by lemon wedges and salsa if desired. The swordfish can also be sliced before serving.

Notes

Ensure the grill is very hot before adding the swordfish for optimal searing and grill marks.
Brush the grill thoroughly with oil to minimize sticking.
The blackening spice blend can be made in advance and stored in an airtight container.
Do not overcook swordfish—remove from the grill as soon as the flesh flakes easily.
Lemon wedges and salsa add a refreshing finish. Customize with your favorite fresh salsa or sauce.

Nutrition

Serving Size: 1 swordfish steak (approx 6-8 oz)
Calories: 320
Sugar: 1g
Sodium: 1020mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 1g
Protein: 44g
Cholesterol: 90mg