Prepare to embark on a culinary journey that will transport you straight to the vibrant heart of Louisiana! This blackened swordfish with maque choux isn't just a recipe—it's a flavor explosion that combines the bold, smoky essence of Cajun cooking with fresh, creamy corn and perfectly seared fish. Whether you're a seasoned home chef or a curious food adventurer, this dish promises to elevate your dinner game and impress even the most discerning palates.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Cajun
Serves: 4 servings
Ingredients
- 4 swordfish steaks
- 2 tbsp blackening seasoning
- 1 cup corn kernels
- 1 bell pepper, diced
- 1 onion, diced
- 1/2 cup heavy cream
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Dice the onion and bell pepper, and set them aside. If using fresh corn, cut the kernels off the cob; if using frozen or canned corn, measure out 1 cup.
- In a small bowl, combine 2 tablespoons of blackening seasoning. Pat the swordfish steaks dry with paper towels, then rub the blackening seasoning evenly over both sides of each steak. Allow the seasoned fish to rest for about 5 minutes to absorb the flavors.
- While the swordfish is resting, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the seasoned swordfish steaks to the skillet. Cook for about 4-5 minutes on each side, or until the fish is cooked through and has a nice blackened crust. The internal temperature should reach 145°F (63°C). Once done, remove the swordfish from the skillet and set aside on a plate, covering it loosely with foil to keep warm.
- In the same skillet, add the diced onion and bell pepper. Sauté for about 3-4 minutes until the vegetables are softened and fragrant. Stir occasionally to prevent sticking.
- Add the corn kernels to the skillet, along with a pinch of salt and pepper. Cook for an additional 3-4 minutes, stirring occasionally, until the corn is heated through and slightly caramelized.
- Pour in the heavy cream and stir to combine. Allow the mixture to simmer for about 2-3 minutes until the cream thickens slightly. Taste and adjust seasoning with salt and pepper as needed.
- To serve, place a generous scoop of maque choux on each plate and top with a blackened swordfish steak. Enjoy your delicious Cajun-inspired meal!
Tips
- Choose Fresh Swordfish: Select thick, firm swordfish steaks with a bright, clean appearance for the best results.
- Pat Dry for Perfect Searing: Always pat your swordfish completely dry before applying seasoning to ensure a crispy, well-developed crust.
- Don't Overcrowd the Pan: Cook swordfish in batches if necessary to maintain high heat and achieve that signature blackened exterior.
- Temperature is Key: Use a meat thermometer to ensure your swordfish reaches 145°F (63°C) for perfect doneness without drying out.
- Fresh Corn Matters: If possible, use fresh corn kernels for the maque choux to enhance the dish's natural sweetness and texture.
- Let the Fish Rest: After cooking, let the swordfish rest for a few minutes to retain its juices and ensure maximum tenderness.
- Adjust Spice to Taste: Customize the blackening seasoning intensity to suit your personal heat preference.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 15g
Protein: 35g
Fat: 28g
Saturated Fat: 10g
Cholesterol: 110mg
