Blackened Swordfish Recipe
Jambalaya Rice | Cajun Shrimp Remoulade
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Ingredients
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Blackened Swordfish
Jambalaya Rice
Cajun Shrimp Remoulade
Method
Blackened Swordfish
- 1
Prepare the Swordfish
Pat the swordfish steaks dry with paper towels. This will help the blackening seasoning adhere better.
- 2
Coat with Seasoning
Generously coat both sides of the swordfish steaks with blackening seasoning.
- 3
Heat the Oil
In a large skillet, heat olive oil over medium-high heat until it is shimmering.
- 4
Cook the Swordfish
Add the seasoned swordfish steaks to the skillet. Cook for about 3-4 minutes on each side, or until the fish is cooked through and has a blackened crust.
- 5
Jambalaya Rice
- 6
- 7
Add Garlic and Spices
Stir in minced garlic, Cajun seasoning, salt, and black pepper. Cook for another minute.
- 8
Combine Ingredients
Add rice, chicken broth, diced tomatoes, and sliced sausage. Bring to a boil.
- 9
Simmer
Reduce heat to low, cover, and simmer for about 20 minutes, or until the rice is tender.
- 10
Add Shrimp
Stir in the shrimp and cook for an additional 5 minutes until the shrimp are heated through.
- 11
Garnish
Remove from heat and garnish with chopped green onions before serving.
Cajun Shrimp Remoulade
- 12
Prepare the Remoulade
In a mixing bowl, combine cooked and chopped shrimp, mayonnaise, Dijon mustard, hot sauce, lemon juice, paprika, garlic powder, salt, and black pepper.
- 13
Mix Well
Stir all ingredients together until well combined.
- 14
Chill
Cover and refrigerate the remoulade for at least 30 minutes to let the flavors meld.
- 15
Serve
Serve the remoulade as a topping for the blackened swordfish or as a side dip.
