We love the bold flavors of Cajun cooking and there’s no better way to showcase them than with our spiced swordfish fillets. This recipe gives the fish a flavorful kick that highlights its rich meaty texture. We keep our preparation simple so the seasonings shine with every bite.
We prefer swordfish for its firm bite and mild taste. Our Cajun seasoning adds hints of paprika garlic and thyme that work wonders on the grill or under the broiler. We love how it locks in moisture and ensures a succulent meal that bursts with big flavor.
We enjoy pairing these spicy fillets with crisp veggies or creamy sides. It’s an easy way to impress guests when we want a simple dinner that still exudes Southern charm.
What Is Cajun Swordfish?
Cajun Swordfish is a spiced dish that merges the bold flavors of Cajun cooking with the firm texture of swordfish fillets. We rely on a Cajun seasoning blend that includes paprika, garlic powder, onion powder and thyme. We sometimes add pepper flakes for extra heat. We love how the mild taste of the fish stands up to these intense seasonings.
Below is a quick look at some spices we use:
| Spice | Flavor Note |
|---|---|
| Paprika | Mildly sweet taste with a gentle smokiness |
| Garlic Powder | Rich depth that enhances savory notes |
| Onion Powder | Slight sweetness that balances stronger spices |
| Thyme | Subtle herbal quality that brings the blend together |
We typically grill or pan-sear our fillets to keep them moist. We enjoy pairing them with crisp vegetables or creamy sides to offset the Cajun Fire. We feel this approach captures the warm essence of Southern charm in a straightforward and satisfying way.
Ingredients
- 4 swordfish fillets each fillet weighs about 6 ounces
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 lemon cut into wedges
- 1 tablespoon minced garlic
- 1 tablespoon salted butter (optional)
Our Cajun seasoning blend:
| Spice | Measurement |
|---|---|
| Paprika | 2 teaspoons |
| Garlic powder | 1 teaspoon |
| Onion powder | 1 teaspoon |
| Dried thyme | 1/2 teaspoon |
| Dried oregano | 1/2 teaspoon |
| Cayenne pepper | 1/4 teaspoon |
We mix these spices in a small bowl until they are thoroughly combined. This blend adds the bold flavors that make our Cajun Swordfish stand out. Adjust the cayenne pepper for more heat if desired.
Tools & Equipment
We rely on a few essentials to prepare our Cajun Swordfish Recipe. We use a well-seasoned cast-iron skillet for even heat distribution and a crisp sear. A pair of kitchen tongs is handy for flipping fillets. We measure our Cajun seasoning blend with sturdy measuring spoons. We keep paper towels ready to pat dryness off the swordfish. A digital thermometer helps us verify that the internal temperature is just right. When we grill outdoors we often use a well-oiled grill grate to prevent sticking.
- Cast-Iron Skillet or heavy grill pan
- Measuring Spoons for accurate spice measurements
- Paper Towels to ensure fillets are dry
- Kitchen Tongs for safe flipping
- Digital Thermometer for checking doneness
Prep Steps
We get the swordfish steaks ready first. Then we combine a bold Cajun seasoning blend to coat the fish.
Prepare The Swordfish Steaks
- Pat the swordfish steaks dry with paper towels
- Trim any visible excess fat
- Drizzle each steak with about 1 tablespoon of olive oil
- Sprinkle a pinch of salt and black pepper on both sides
Mix The Cajun Seasoning
Use the table below to blend the seasonings in a small bowl. Adjust the red pepper flakes if we want extra spice.
| Spice | Measurement |
|---|---|
| Paprika | 1 tablespoon |
| Garlic powder | 1 teaspoon |
| Onion powder | 1 teaspoon |
| Dried thyme | 1 teaspoon |
| Red pepper flakes optional | 1/2 teaspoon |
| Salt | 1/2 teaspoon |
| Black pepper | 1/2 teaspoon |
Stir the mixture until it is evenly combined. Then set it aside until we are ready to season the steaks.
Directions
These steps guide us through applying our Cajun Swordfish seasoning and quickly pan-searing the fillets for a spicy and savory finish.
Apply The Seasoning
We lay out our swordfish steaks on a clean surface and pat them dry using paper towels. We drizzle a small amount of olive oil over each steak. Then we sprinkle them with salt and black pepper. We rub our Cajun seasoning blend evenly over all sides. We press gently so the spices stick to the surface. We let our steaks sit for a few minutes while we heat our pan.
| Step | Approximate Time |
|---|---|
| Seasoning Application | 2 minutes |
| Rest Before Searing | 5 minutes |
Pan-Sear The Swordfish
We heat a cast-iron skillet over medium-high heat. We add a splash of oil to coat the pan. We carefully lay each steak into the pan. We cook until the underside becomes deep golden brown. That usually takes about 4 minutes. We flip with tongs and repeat on the other side for about 3 to 4 minutes. We check the internal temperature with our digital thermometer. We aim for 130°F to 135°F for a juicy center. We remove from heat and let the fillets rest for 2 minutes. We garnish with lemon wedges or a small pat of salted butter if we like extra richness.
Serving Suggestions
We love plating this bold Cajun Swordfish with vibrant vegetables or creamy sides. The rich spices in our Cajun seasoning blend pair well with refreshing salads and starchy accompaniments. We often add a drizzle of melted butter for extra moisture or serve with fresh lemon wedges for a zesty pop of flavor. Below is a quick look at some of our favorite sides.
| Side | Flavor Pairing |
|---|---|
| Zesty Coleslaw | Crisp veggies that cut through the spice |
| Creamy Polenta | Smooth texture to balance the savory bite |
| Roasted Okra | Earthy taste that complements the Cajun profile |
| Buttery Cornbread | Slight sweetness that offsets the heat |
We sometimes top our swordfish with a spoonful of tangy salsa or a generous dollop of our favorite sauce. This approach intensifies the Cajun kick while preserving the fish’s succulent texture. We also enjoy adding a garnish of chopped parsley or green onions for a final burst of color and freshness.
Make-Ahead And Storage
We sprinkle our Cajun seasoning over the swordfish up to one hour in advance. This early application allows the spices to infuse the fillets. We keep the seasoned fish in the refrigerator until we are ready to cook.
We refrigerate leftover Cajun swordfish in an airtight container so the fillets remain fresh. We rest them on a plate until they reach room temperature before reheating. We use a low-heat oven or a quick stovetop sear until the center is warmed without overcooking.
We wrap cooked swordfish in plastic wrap for freezing. We then place the wrapped fillets in a freezer-safe bag to prevent freezer burn. We thaw the fish overnight in the fridge before reheating in a skillet or a 300°F oven for a few minutes.
| Method | Recommended Duration |
|---|---|
| Refrigeration | Up to 2 days |
| Freezing | Up to 2 months |
Conclusion
We love how this Cajun Swordfish recipe invites us to explore new flavors with minimal fuss. It’s a chance to bring a taste of Southern flair to our tables while keeping things easy and delicious. Experiment with seasoning levels or serve it with your favorite sides for a personalized spin. This approach fosters creativity in the kitchen and rewards us with a hearty meal filled with satisfying taste.
Frequently Asked Questions
Which cooking method works best for Cajun swordfish?
Pan-searing or grilling both work wonderfully. A hot, well-oiled cast-iron skillet is perfect for developing a crispy crust and locking in flavors. If you prefer grilling, ensure the grates are well-oiled to prevent sticking. In both methods, watch closely to avoid overcooking.
Can I adjust the spice level in the Cajun seasoning?
Absolutely. Simply reduce or increase the amount of red pepper flakes or other spicy ingredients. You can also experiment by adding more paprika for flavor without extra heat. Tailor the seasonings so the dish fits your personal preference.
How do I keep the swordfish fillets moist?
Pat the fillets dry, apply a light coat of olive oil, then use moderate heat to sear. Cook only until the internal temperature reaches 130°F to 135°F for a juicy center. Allow the fish to rest briefly after cooking so the juices redistribute.
What tools are essential for this recipe?
A cast-iron skillet for even heating, plus kitchen tongs for easy flipping. Accurate measuring spoons are crucial for the Cajun blend. Paper towels help dry the fillets, and a digital thermometer ensures correct doneness. For grilling, proper grill oiling is key to prevent sticking.
How should I store leftover Cajun swordfish?
Cool the cooked swordfish, then place it in an airtight container and refrigerate for up to two days. Reheat gently to avoid drying out. For longer storage, wrap the fillets in plastic wrap and freeze for up to two months. Thaw in the fridge before reheating.
Can I prepare the Cajun seasoning blend ahead of time?
Yes. Pre-measure and mix the paprika, garlic powder, onion powder, thyme, red pepper flakes (optional), salt, and black pepper. Store the blend in an airtight container. It stays potent for several weeks, making it easy to season your swordfish quickly when you’re ready to cook.
Which sides complement Cajun swordfish best?
Pair the spicy fish with crisp vegetables, creamy polenta, or zesty coleslaw to balance the heat. Roasted okra, buttery cornbread, or mashed potatoes also work well. Adding a tangy salsa or a favorite sauce can boost flavor while fresh herbs provide a colorful finishing touch.
How do I know my swordfish is fully cooked?
Use a digital thermometer to check the internal temperature. Swordfish is best at 130°F to 135°F. The flesh should flake easily yet remain moist. Overcooking can make it dry, so remove from heat once it reaches the ideal temperature and let it rest before serving.