By Grocery List Plus Editorial Staff | Published on October 3, 2026
Serves 2
462 cal · 15 min
Blackened Swordfish
Recipe GLPR67b51227bea7c3
Rate this recipe
Average rating: 3.8 (1)
Two swordfish fillets seared in a hot cast-iron skillet with a vibrant creole spice crust, finished with melted butter. This quick Mediterranean-style main course delivers bold, smoky flavors in just 15 minutes, perfect for a weeknight dinner.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 6 oz swordfish fillets, room temperature
2 tbsp creole seasoning
¼ cup butter, melted
Directions
Heat a cast-iron skillet over medium-high heat until it is very hot, about 2 minutes. The pan should be smoking slightly when ready.
Pat the swordfish fillets dry with paper towels to remove any surface moisture. This ensures a good crust will form.
Brush both sides of each fillet generously with melted butter, coating them evenly.
Sprinkle creole seasoning on both sides of each fillet, pressing it gently so it adheres to the butter.
Place the seasoned fillets directly onto the hot skillet. Sear without moving them for 3 to 4 minutes until the spiced crust is deeply browned and charred.
Carefully flip the fillets and sear the other side for 3 to 4 minutes until the fish is cooked through and reaches an internal temperature of 145F at the thickest part.
Transfer the blackened swordfish to a serving plate and serve immediately while hot.
Comments
Swordfish at Charlotte grocers runs $14–18 per pound, and this two-serving recipe needs about a pound, landing you at $7–9 per serving before butter—a weeknight splurge. Creole seasoning is standard at Harris Teeter and Kroger, but swordfish requires a special stop at the seafood counter; most Food Lion and ALDI locations won't stock it reliably, and Walmart's selection is spotty. The prep time of 15 minutes is honest—just sear and plate—and the dish is done the moment it's cooked, so leftovers are secondary. It's a two-person dinner built for speed and heat, not fuss, but the protein cost and sourcing friction mean it's a planned meal, not a weeknight scramble.
Sign in or create a free account to add your review.
