Creole Swordfish Recipes

SEAFOOD CREOLE

This is a spicy sauce similar to etouffee. By adding seafood, it becomes Seafood Creole. Due to the seasoning mix, it is quite spicy. This can be controlled by adjusting the amount of the peppers. I like mine full strength, but for the wife I have to cut the peppers down to 1/8 teaspoon each. This recipe can easily be doubled or quadrupled for large affairs. It goes great with rice, garlic bread, a green salad and a good white wine, such as white Merlot, white Cabernet, Johannisburg Riesling, or Gewurztraminer. Use your favorite firm, white fish fillets in this recipe. Canned diced tomatoes can be used in place of chopping fresh tomatoes.

Provided by Plain ole Bob

Categories Seafood Fish

Time 1h10m

Yield 6

Number Of Ingredients 21

Seafood Creole image

Steps:

Mix together oregano, salt, white pepper, black pepper, cayenne pepper, thyme, and basil in a small bowl; set aside.
Melt butter in a large Dutch oven over medium heat; stir in tomato, onion, celery, green bell pepper, and garlic. Cook and stir until the onion is translucent, about 5 minutes.
Stir in chicken stock, tomato sauce, sugar, hot pepper sauce, and bay leaves. Reduce heat to low and bring sauce to a simmer. Stir in seasoning mix and simmer until the flavors have blended, about 20 minutes.
Gently stir in rock shrimp, bay scallops, and haddock; bring sauce back to a simmer and cook until the shellfish and fish are opaque, about 20 more minutes. Remove bay leaves to serve.

Nutrition Facts : Calories 328.2 calories, Carbohydrate 11.8 g, Cholesterol 224.1 mg, Fat 10 g, Fiber 2.1 g, Protein 47.2 g, SaturatedFat 5.2 g, Sodium 1018.8 mg, Sugar 4.8 g

Ingredients

¾ teaspoon dried oregano
½ teaspoon salt
½ teaspoon ground white pepper
½ teaspoon ground black pepper
½ teaspoon cayenne pepper
½ teaspoon dried thyme leaves
½ teaspoon dried sweet basil
¼ cup butter
1 cup peeled chopped tomato
¾ cup chopped onion
¾ cup chopped celery
¾ cup chopped green bell pepper
1 ½ teaspoons minced garlic
1 ¼ cups chicken stock
1 cup canned tomato sauce
1 teaspoon white sugar
½ teaspoon hot pepper sauce (such as Tabasco®)
2 bay leaves
1 pound peeled and deveined rock shrimp (thawed if frozen)
1 pound bay scallops (thawed if frozen)
1 pound haddock fillets (thawed if frozen) - cut into bite-size pieces

CREOLE SWORDFISH

The recipe was an "in store" cooking demonstration at my local Hannaford supermarket. It was quite tasty, and seemed so easy to prepare. I think it would be lovely served over rice. I also think you could successfully substitute salmond. Posted here for safekeeping.

Provided by JackieOhNo

Categories Creole

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Creole Swordfish image

Steps:

In a skillet, heat the oil over medium high heat. Cook the onion, green pepper, and celery until the vegetables are tender. Stir in the tomatoes, tomato sauce, chili powder and salt. Simmer uncovered for about 5 minutes.
While the vegetables are simmering, cut the swordfish into 1-inch cubes. Stir in the fish, cover, and simmer until fish is cooked; about 20 minutes.

Ingredients

1 small onion, diced
1 green pepper, diced
1/4 cup celery, thinly sliced
1 tablespoon olive oil
1 (8 ounce) can tomato sauce
1 cup stewed tomatoes
1 1/2 teaspoons chili powder
1/4 teaspoon salt
1 lb swordfish

EASY BLACKENED SWORDFISH

This white fish is coated in a tasty seasoning blend and quickly blackened at high temperature to seal in the juices.

Provided by bobthebaker

Categories Seafood Fish Swordfish

Time 10m

Yield 2

Number Of Ingredients 3

Easy Blackened Swordfish image

Steps:

Heat a cast iron skillet over medium-high heat. Place melted butter in a shallow bowl. Dip fish into the butter and place on a plate. Sprinkle Creole seasoning on top of the fillets and pat it in.
Place fish in the hot skillet and cook until just starting to blacken, but not burn, about 2 minutes. Flip and cook until blackened on the other side, about 2 minutes more.

Nutrition Facts : Calories 425.8 calories, Carbohydrate 3.4 g, Cholesterol 126.5 mg, Fat 30.1 g, Fiber 0.7 g, Protein 34.1 g, SaturatedFat 16.4 g, Sodium 1736.1 mg

Ingredients

2 (6 ounce) fillets swordfish fillets
¼ cup melted butter
2 tablespoons Creole seasoning

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

Cajun-Style Grilled Swordfish image

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.

Ingredients

4 (10 ounce) swordfish steaks
2 tablespoons peanut oil
1 teaspoon fresh ground black pepper
1 teaspoon cayenne pepper
1 teaspoon celery salt
1 teaspoon garlic powder
1 teaspoonlemon, zest , grated
1 teaspoon onion powder
1 teaspoon paprika

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Creole Swordfish Recipes

SEAFOOD CREOLE

CREOLE SWORDFISH

The recipe was an "in store" cooking demonstration at my local Hannaford supermarket. It was quite tasty, and seemed so easy to prepare. I think it would be lovely served over rice. I also think you could successfully substitute salmond. Posted here for safekeeping.

EASY BLACKENED SWORDFISH

This white fish is coated in a tasty seasoning blend and quickly blackened at high temperature to seal in the juices.

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.

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