BLACKENED BLOCK ISLAND SWORDFISH

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

2 Tbs. Cajun spice mix (recipe follows)

2 Tbs. Italian breadcrumbs

3 Tbs. olive oil

 

Remove swordfish fillets 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 to create a solid coating.

 

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 inserted in the center goes in easily.  Do not overcook! 

 

This is a spicy dish that goes great with a creamy risotto and fresh summer salad or corn on the cob!

 

CAJUN SPICE MIX

 

1/4 cup salt

2 Tbs. cayenne pepper

2 Tbs. paprika

1 1/2 Tbs. onion powder

1 Tbs. freshly ground black pepper

1 Tbs. freshly ground white pepper

1 Tbs. garlic powder

2 tsp. dried basil

1 tsp. chili powder

1/4 tsp. dried thyme

1/4 tsp. ground mustard

1/8 tsp. ground cloves

 

Combine all ingredients in a small jar.  This spice mix can be stored in a tightly covered glass jar in a cool dry place out of direct light for up to 4 months.  Makes about 3/4 cup.

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