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Recipe:Pan Seared Blackened Swordfishwith Tomatoes and Lemon

  • 15 minutes

Looking for a quick but satisfying meal? Tomatoes and lemon partner with swordfish, meaty and flavorful, to bring you this delicious weeknight dinner. Serves 2 - 4.


Serving Size


  1. Preheat oven to 350°F.
  2. Pat fish dry with paper towel.
  3. Sprinkle each fillet with 1 Tbsp Blackening Spice, and press spice into the fish.
  4. Preheat sauté pan over medium high heat.
  5. Coat bottom of pan with vegetable oil.
  6. Heat until oil is almost smoking.
  7. Add fillets to pan, laying them away from you to avoid splashing oil.
  8. Cook for 1.5 minutes or until edges begin to brown, then flip fish.
  9. Cook for 1 minute more and remove pan to oven.
  10. Roast for 3 minutes, or until fish flakes easily with a fork.* *USDA recommends cooking fish and shellfish to a minimum internal temperature of 145°F
  11. Remove fish from pan and dress with lemon juice and chopped tomatoes.
  12. Drizzle with extra virgin olive oil

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