RAGIN’ CAJUN BLACKENED SWORDFISH WITH PEACH SALSA

8 Ingredients or less|Gluten-free|Ragin Cajun|Seafood

Screenshot

Ingredients

The Peach Salsa:

2 ripe peaches, cut into ½” dice

1 pint grape tomatoes, chopped into ½” pieces

1 jalapeno pepper, finely chopped (including seeds if you like it spicy)

½ cup sweet onion, finely chopped

1 teaspoon cumin

1 teaspoon salt

1 teaspoon black pepper

3 tablespoons olive oil

2 tablespoons fresh squeezed lime juice

2 tablespoons honey

3 tablespoons fresh basil leaves, chiffonade or chopped

The Swordfish:

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

3-4 tablespoons Dish off the Block Ragin’ Cajun Spice Blend

3 tablespoons olive oil

Instructions

Preheat grill to 400-425 degrees*.

Liberally rub the Ragin’ Cajun seasoning all over the swordfish on both sides to create a solid coating. The more spice you use, the spicier the flavor!! Drizzle olive oil all over the top if the swordfish steaks.

Add the swordfish steaks, oil-side-down, to the hot grill (be sure that the grill rack is clean to prevent sticking). Drizzle the tops with more of the olive oil. Sear the steaks on both sides for about 3-5 minutes per side until grill marks form. Total cook-time will depend on the thickness of the steaks. The steaks are done when a fork slides very easily in and out of the center of each steak. Do not overcook! You can also cut into them and when the center is opaque white, they are done.

Serve the steaks topped with the salsa and your favorite side dish. DEVOUR!!

*You can also cook the swordfish steaks on the stove top in a cast iron pan or grill pan. If they are very thick, you may want to finish them in the oven after searing.