Name: Blackened Swordfish
Ingredients: 1 tbsp fine chopped fresh or 1 1/2 t dried thyme leaves; 1 tbsp finely chopped fresh or 1 1/2 t dried marjoram or dried oregano; 1 ½ tsp cayenne pepper; 2 tsp salt; 1 tsp freshly ground white pepper

Rating

Yields1 Serving

Prepare 6- to 8-ounce fish steaks or fillets, preferably more than 1/2 inch thick, skin removed. Use prepared or store bought Blackening Seasoning or combine the following ingredients:

1 tbsp fine chopped fresh or 1 1/2 t dried thyme leaves

1 tbsp finely chopped fresh or 1 1/2 t dried marjoram or dried oregano

1 ½ tsp cayenne pepper

2 tsp salt

1 tsp freshly ground white pepper

Set aside 1/4 C pure olive oil

Note: If you`re using fillets, pull out any small bones.

Thoroughly combine the chopped herbs, cayenne, salt, and pepper in a medium mixing bowl. Heat an iron skillet over high
heat until the metal takes on a dull, matte appearance, which indicates it is almost red-hot. Depending on your stove, this will
take 5 to 10 minutes. Coat the fillets on both sides with half the olive oil and then pat only one side with the herb mixture.
With the heat still on high, place the fillets in the pan, herb side down (they'll smoke like crazy ) for about 2 minutes. Turn the
fillets over into a second saute pan - preferably non-stick- containing the rest of the olive oil, set over medium heat. Cook the
fillets for 2 to 6 minutes more, depending on thickness

CategorySeafood

Ingredients