This blackened swordfish recipe combines bold spices with a quick pan-searing method to lock in flavor.
The fresh mango avocado salsa adds a sweet, creamy contrast with tropical flair.
It's a healthy and visually appealing dish that comes together in under 30 minutes.
Why You’ll Love This Recipe
- Blackening spices create a flavorful crust while the pan-searing cooks the fish evenly and quickly.
- Swordfish is firm and meaty, holding up well to the blackening process without drying out.
- The mango avocado salsa adds freshness and balances the heat from the spices for a complex flavor profile.
Blackened Swordfish with Mango Avocado Salsa
Enjoy this vibrant and spicy blackened swordfish paired with a fresh mango avocado salsa. Perfect for a quick, tropical-inspired seafood dinner.
- Prep time
- 15 minutes
- Cook time
- 10 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 4 swordfish steaks, about 6 ounces each (170 g each)
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 ripe mango, peeled and diced (about 1 cup/150 g)
- 1 ripe avocado, diced
- 1/2 small red onion, finely chopped
- 1 small jalapeño, seeded and minced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons fresh lime juice
- Salt and pepper to taste
Instructions
- Prepare the Blackening Spice Mix In a small bowl, combine smoked paprika, cayenne pepper, garlic powder, onion powder, dried thyme, dried oregano, salt, and black pepper. Mix well.
- Season the Swordfish Pat swordfish steaks dry with paper towels. Brush both sides with olive oil. Rub each steak generously with the blackening spice mix.
- Make the Mango Avocado Salsa In a medium bowl, gently combine mango, avocado, red onion, jalapeño, cilantro, and lime juice. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.
- Cook the Swordfish Heat a large cast-iron or heavy skillet over medium-high heat until very hot (approximately 400°F/204°C). Add a little olive oil if desired. Place the swordfish steaks in the pan and cook for 3-4 minutes per side until an internal temperature of 145°F (63°C) is reached and the fish flakes easily.
- Serve Plate the blackened swordfish steaks and top with a generous spoonful of mango avocado salsa. Serve immediately.
Helpful Tips
- Use a digital instant-read thermometer to ensure swordfish reaches a safe internal temperature of 145°F (63°C).
- Dry the fish well to get a good sear and crust with the blackening spices.
- Adjust cayenne pepper quantity to your preferred spice level.
- For a milder salsa, omit the jalapeño or use less.
- This recipe works well with other firm-fleshed fish like mahi mahi or tuna steaks.
Storage and Make-Ahead
Store leftover blackened swordfish and salsa separately in airtight containers in the refrigerator for up to 2 days.
Reheat swordfish gently in a skillet over low heat to avoid drying out, or enjoy cold in salads.
Discard any leftover salsa after 2 days for optimal freshness and safety.
Frequently Asked Questions
Can I grill the blackened swordfish instead of pan-searing?
Yes, you can grill the swordfish over medium-high heat for about 4-5 minutes per side until cooked through.
Is this recipe gluten-free?
Yes, all ingredients listed are naturally gluten-free, but always check labels on spices to ensure no cross-contamination.
Can I prepare the salsa in advance?
Yes, prepare the mango avocado salsa up to 2 hours in advance and refrigerate, but add avocado just before serving to prevent browning.
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