Blackened Swordfish Recipe

Prepare the Spice Rub

In a small bowl, combine paprika, cayenne pepper, garlic powder, onion powder, dried thyme, salt, and black pepper.

Season the Swordfish

Pat the swordfish steaks dry with paper towels. Rub the spice mixture generously on both sides of the steaks.

Cook the Swordfish

Heat olive oil in a skillet over medium-high heat. Add the swordfish steaks to the skillet and cook for about 3-4 minutes on each side, or until the fish has a blackened crust and is cooked through. Remove from heat and let rest.

Prep the Ingredients

Dice the ripe mango, red onion, and red bell pepper into small pieces. Finely chop the cilantro.

Mix the Salsa

In a bowl, combine the diced mango, red onion, red bell pepper, and cilantro. Squeeze the juice of the lime over the mixture and add salt to taste. Mix well and set aside to let the flavors meld.

Sauté the Aromatics

In a pot, heat olive oil over medium heat. Add diced onion and minced garlic, sautéing until soft and translucent.

Cook the Quinoa

Add quinoa to the pot and stir for 1-2 minutes. Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for about 15-20 minutes, or until the quinoa is cooked and liquid is absorbed.

Finish the Risotto

Stir in parmesan cheese and heavy cream. Season with salt and black pepper to taste. Cook for an additional 2-3 minutes until creamy.

Prep the Vegetables

Preheat the oven to 425°F (220°C). Chop the zucchini, bell peppers, and carrots into bite-sized pieces.

Season and Roast

Spread the chopped vegetables on a baking sheet. Drizzle with olive oil, and season with salt and black pepper. Toss to coat evenly. Roast in the oven for about 20-25 minutes, or until tender and slightly charred.