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Thursday, February 28, 2008

Dinner Tonight: Blackened Swordfish Steaks


This is a quick recipe that can be made easily after work on busy nights. You can make this dish as hot and spicy as you like or make it more subtle if you desire. If my wife wasn't around tonight I probably would have made this dish different because she doesn't enjoy hot and spicy foods as much as I do.


2 Swordfish Steaks
Equal Amounts of:
Paprika
Garlic Salt
Dash of White Pepper
Dash of dried Thyme
Dash Of Cayenne Pepper
2 Tblspns Butter
Juice of half a lemon


Rinse and pat dry the fish. Combine the dry spices well and rub onto the fish. Let the steaks sit for about twenty minutes with the rub on them so they absorb some flavor. In a heavy bottom skillet add the butter over medium high heat. After the butter is melted and starts to foam add the fish. Cook five to six minutes or until the on each side or until they are cooked through. Make sure you do not over cook the fish otherwise it will dry out. Squeeze the lemon juice on fish before serving.

Tips:

* I used less than a teaspoon for the dried spices for this two persons serving. You can much as much as you like and reserve the rub for other dishes like chicken or other seafoods.

*To make more spicy add more White Pepper and Cayenne.

1 comment:

C said...

Swordfish is one of those things I fear cooking at home because it's moderately expensive and from done to overdone is such a fine line. This looks delicious!

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