Blackened Swordfish


"A hot and spicy recipe, which is quick to make and easy to clean up. Use thicker steaks with the skin removed for best results. Good served with rice and salad. FYI, the fish will smoke a bit while it's cooking."
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18 m servings
Serving size has been adjusted!
Original recipe yields 2 servings

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  1. Mix herbs together in a bowl.
  2. Coat both sides of steaks in oil. Pour leftover oil into skillet.
  3. Pat one side of fish with mixture and place steaks herb-side down into a preheated skillet. Heat on high for approximately 3 minutes.
  4. Lower heat to medium, flip the steaks and continue cooking till done, approximately 10 minutes, depending on thickness.


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