BLACKENED BLOCK ISLAND SWORDFISH

BLACKENED BLOCK ISLAND SWORDFISH


2 ½-3 lbs. fresh swordfish steaks, about 1” thick

2 tablespoons Dish off the Block Ragin' Cajun Spice Blend

2 tablespoons Italian breadcrumbs

3 tablespoons olive oil


Remove swordfish steaks from the refrigerator and let come to room temperature, about 20-30 minutes before cooking.


Preheat oven to 375 degrees.


Combine the Cajun spice mix and breadcrumbs in a small bowl.  


Rub this mixture all over the swordfish on both sides.  The coating should be thick so you don't see the flesh through the seasoning.


Heat the olive oil over high heat in a cast iron skillet until almost smoking.  


Add the swordfish steaks and sear on both sides for about 2 minutes per side until dark brown and crispy.  


Place the skillet in the oven and continue to cook until the fish is JUST cooked through, about 5-8 minutes depending on the thickness of the steaks.  The fish is done when a knife or fork inserted in the center goes in and out easily.  Do not overcook.




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Seafood

8 Ingredients or less

Ragin Cajun