Baked Blackened Swordfish

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This easy Blackened Swordfish recipe is one of our favorite weeknight dinners. The swordfish develops a flavorful, slightly spicy crust while staying meaty and tender inside. A squeeze of fresh lime at the end brightens everything up and pairs perfectly with a creamy Key Lime Tartar Sauce. We love serving it with homemade fries, coleslaw, or roasted asparagus for our version of fish and chips.

Ingredients

  • 2 swordfish fillets, thawed (about 6-8 ounces each)
  • Traeger Blackened Saskatchewan Rub, to taste
  • Olive oil spray
  • 1 lime
  • Key Lime Tartar Sauce (recipe coming soon) or your favorite tartar sauce

Equipment

  • Baking sheet
  • Aluminum foil

Directions

  1. Preheat your oven to 400°F.

  2. Line a baking sheet with aluminum foil and lightly spray it with olive oil.

  3. Pat the swordfish fillets dry with paper towels. Spray both sides lightly with olive oil and season generously with Traeger Blackened Saskatchewan Rub.

  4. Place the fillets on the prepared baking sheet and bake for 12-15 minutes, depending on thickness. There's no need to flip the fish. The swordfish is done when it flakes easily and reaches an internal temperature of 140-145°F.

  5. Remove from the oven and immediately squeeze fresh lime juice over both fillets. Don't skip this step—the lime really brings the flavors together and makes the dish pop.

  6. Serve with Key Lime Tartar Sauce and your favorite sides.

Tips & Information

  • Swordfish has a firm, meaty texture that makes it a great option for people who don't typically enjoy flaky fish.
  • Patting the fish dry before seasoning helps the blackened rub adhere better.
  • Cooking time can vary depending on the thickness of the fillets, so an instant-read thermometer is your best friend.
  • For an easy fish-and-chips-inspired dinner, serve with homemade fries and coleslaw.

Serving Suggestions: Homemade fries, creamy coleslaw, roasted asparagus, or a simple garden salad all pair wonderfully with this blackened swordfish.

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