Pan-Seared Blackened Swordfish with Tomatoes | Wild Fork
Pan-sear blackened swordfish and top with fresh tomatoes and lemon for a bold, easy, and flavor-forward seafood dinner.
INGREDIENTS
3 Tbsp. Diced Tomato
2 Tbsp. Blackening Spice
1 Tbsp. Vegetable Oil
Extra Virgin Olive Oil, to taste
LET'S GET COOKING!
Preheat oven to 350°F.
Pat fish dry with paper towel.
Sprinkle each fillet with 1 Tbsp Blackening Spice, and press spice into the fish.
Preheat sauté pan over medium high heat.
Coat bottom of pan with vegetable oil.
Heat until oil is almost smoking.
Add fillets to pan, laying them away from you to avoid splashing oil.
Cook for 1.5 minutes or until edges begin to brown, then flip fish.
Cook for 1 minute more and remove pan to oven.
Roast for 3 minutes, or until fish flakes easily with a fork.*
Remove fish from pan and dress with lemon juice and chopped tomatoes.
Drizzle with extra virgin olive oil.
*USDA recommends cooking fish and shellfish to a minimum internal temperature of 145°F