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. 

Ingredients

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 and season generously with Blackening 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: Garlic and Thyme Steak Fries with Garlic Aioli, Coleslaw, Foil Packet Asparagus, Mashed Potatoes, Street Corn Salad or a simple salad like this Greek Salad all pair wonderfully with this blackened swordfish.

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