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.