Blackened Swordfish Steaks

Serves 4

4 swordfish steaks, 1” thick
2 tbsp melted butter
Lemon & Cucumber slices for garnish

Marinade Ingredients:
1/4 c. olive oil
1/4 c. lemon juice
1 tbsp. fresh dill, minced (or 1 tsp. dried)
3/4 tsp. kosher salt
4 drops Tabasco sauce

Blackening Seasoning Ingredients:

1/2 tbsp kosher salt
1/2 tbsp Sweet paprika
3/4 tbsp White ground pepper
1 tbsp Black ground pepper
3/4 tbsp Dried thyme
3/4 tbsp Dried oregano
1/2 tbsp Onion powder
1/2 tbsp Garlic powder
1/2 tbsp Cayenne pepper
1 tsp celery salt

1.  Marinade swordfish steaks in large shallow baking dish, covered, turning once. Chill at least 2 hours.
2.  Remove swordfish from refrigerator ½ hour before cooking. Drain off the marinade.
3.  Pat the steaks dry with a paper towel. Brush the steaks on one side with half the melted butter and sprinkle generously with the seasoning.
4.  Heat an iron skillet over high heat until it is almost red-hot (5 to 10 minutes).
5.  Sear the swordfish steak in the dry pan, with no oil added, seasoned side down, to achieve the blackened effect. (This will create smoke.)
6.  Cook the first side four minutes over high heat. While it is cooking, butter and generously season the top side of the steak, then reduce the heat to medium, flip the steak over, and cook the second side until the fish turns opaque, and reaches an internal temperature of 135 degrees.

Larry VaughnIf your steaks are thick cut (2 inches or more) increase cooking time on the first side to an additional two minutes. Cooking time of the second side will vary depending on thickness of your steaks. Resist the temptation to over-cook fish until it “flakes” (is dry). The FDA suggests cooking fish to an internal temperature of 145 degrees F. The optimal temperature to enjoy various types of fish may vary (130-145 degrees F) according to individual preference for texture and taste.

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