Easy Blackened Swordfish
This white fish is coated in a tasty seasoning blend and quickly blackened at high temperature to seal in the juices.
Ingreadients :
- 2 (6 ounce) fillets swordfish fillets
- ¼ cup melted butter
- 2 tablespoons Creole seasoning
Step by Step :
- Heat a cast iron skillet over medium-high heat. Place melted butter in a shallow bowl. Dip fish into the butter and place on a plate. Sprinkle Creole seasoning on top of the fillets and pat it in.
- Place fish in the hot skillet and cook until just starting to blacken, but not burn, about 2 minutes. Flip and cook until blackened on the other side, about 2 minutes more.
