CAJUN-STYLE GRILLED SWORDFISH
Swordfish steaks at 10oz are about 1 inch thick, so for any fish it should be cooked 10 minutes per 1 inch of thickness.
Provided by The Range Rover
Categories Cajun
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Prepare a medium-hot grill.
- Brush the steaks with the oil.
- In a small bowl, combine the remaining ingredients and mix well.
- Coat the steaks evenly on all sides with the spice mixture.
- Grill each steak for 5 minutes on one side, then carefully turn and grill for 5 minutes more or until done.
CAJUN SWORDFISH
Make and share this Cajun Swordfish recipe from Food.com.
Provided by M. G.
Categories Cajun
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Coat both sides of swordfish with cooking spray.
- Sprinkle with cajun seasoning.
- Place fish on broiler pan, pre-coated with more cooking spray.
- Broil 6 minutes on each side or until flaky with fork.
- While fish broils, combine mayo 1/4 tsp cajun seasoning, relish and lemon juice.
- Serve beside fish.
- Best Served with sauted zuccinni.
Nutrition Facts : Calories 258, Fat 14.4, SaturatedFat 2.7, Cholesterol 52.2, Sodium 342.1, Carbohydrate 8.4, Fiber 0.1, Sugar 2.5, Protein 22.9
CAJUN SWORDFISH WITH ROASTED TOMATO BUTTER
Make and share this Cajun Swordfish With Roasted Tomato Butter recipe from Food.com.
Provided by Chef Art
Categories < 60 Mins
Time 35m
Yield 6 6 ox fliets, 6 serving(s)
Number Of Ingredients 16
Steps:
- For the crust mixture: Combine the flour, cracker crumbs, chili powder, salt and pepper in a wide shallow bowl.
- For the tomato butter: In a large skillet over high heat, char the tomatoes on all sides until skins are black and begin to blister. Remove from pan and transfer to sauce pan. In the skillet, brown the onions with olive oil. Add the onions, shrimp stock, and sugar to the sauce pan and bring to a simmer over medium heat. Cook and reduce by half. Add heavy cream and reduce by half again. Whisk in butter, one tablespoon at a time, up to 6 tbsp (reserve 2 for later). Transfer to a blender and puree until smooth. Return to pan, season with salt and pepper to taste, and keep warm (careful not to break the sauce). Recommend warming up just before fish is ready.
- Preheat over to 400 degrees.
- Heat canola oil over high heat in a large ovenproof saute pan.
- Dredge fish in crust mixture. Place fish in saute pan and cook for 2 minutes, until a crust forms on the fish. Turn fish over, add remaining 2 tablespoons of butter to the pan, and transfer to the oven. Bake for 3-6 minutes, or until fish is opaque throughout (baking time will depend on thickness of filets).
- Serve fish with sauce on top. Garnish with chives.
Nutrition Facts : Calories 654.7, Fat 49.7, SaturatedFat 22.6, Cholesterol 209, Sodium 891.4, Carbohydrate 14.9, Fiber 2.6, Sugar 5.4, Protein 37.7
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