Cajun Spiced Swordfish


July 12, 2013 by seriousbacon

Today’s dish is Cajun spiced swordfish!Photo1 (2)

On my day off today, I wanted to cook something a little different, and came up with the idea of Cajun spiced swordfish steaks, with a sun-dried tomato rice and a fresh salad and the end result was delicious! I had originally headed into the supermarket with an idea for a nice mackerel dish, which I was going to pair with crushed new potatoes and a horseradish cream sauce, but I kind of went to the fishmongers counter and ended up with a few nice swordfish steaks instead! Afterall It’s not everyday you see swordfish steaks!

I decided to give the steaks a bit of a kick with a homemade Cajun spice marinade, which after raiding the spice cupboard consisted of cayenne pepper, paprika, cumin, rock salt, oregano, thyme and black pepper, which worked really well against the subtle but really flavorsome taste of the swordfish, giving it a little bit of an extra of a kick in the process! I served it with a, Ok ill admit it, shop bought Sun dried tomato rice and a freshly prepared salad, a chef needs a day of as well remember! 😀 But all in all, it was a dish that worked well and i will defiantly be making it again if i see some more swordfish steaks floating around, and you guys should try it out as well, It’s different but not to be missed! It’s good to step out of your food boundaries!

Here’s a recipe i found!

Inch thick steaks of swordfish or marlin
olive oil for brushing
1 tablespoon of homemade Cajun seasoning per steak
fresh limes

Take the swordfish out of the fridge and brush both sides of the steak with olive oil and sprinkle both sides with seasoning.  Allow 20-30 minutes for the fish to marinade and lose its refrigerator chill.  Grill directly over med-hot coals for 4-5 minutes on each side.  The flesh should flake to the fork without being too dry.

Drizzle each steak with fresh lime juice and serve immediately.


7 thoughts on “Cajun Spiced Swordfish

  1. Addi says:

    Poo… I was just about to post to ask how you got that GREAT red/orange color in your rice. I’ve been trying to achieve that color in my annatto-colored Mexican rice. Sun dried tomatoes, you say?

    • seriousbacon says:

      Ok, I cheated on that one! I can give a few suggestions though, Sun dried tomato paste would give the rice a nice color, as would spices such as saffron, tumeric or even a tomato bullion cube, it would be better to braise the rice in the oven as it gives it a longer period as to infuse with the flavors and the colors from the stock! Hopefully this helps! Thanks for reading

  2. You need to come and cook for me!! I’m watering at the mouth!! x

  3. Oh wow, I will definitely be trying this dish out as soon as I come across some swordfish. This sounds and looks delish. You’ve got a new fan!

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