Cajun Style Grilled Swordfish
Elevate your summer grilling game with this mouthwatering Cajun Style Grilled Swordfish recipe! Perfectly seasoned with a bold blend of Cajun spices, smoked paprika, and garlic, these tender swordfish steaks are brushed with olive oil to lock in moisture before sizzling on the grill to smoky perfection. With a quick prep time of just 15 minutes and a total cook time of 10 minutes, this dish is an effortless way to impress at your next barbecue. Serve it with fresh lemon wedges for a zesty finish and garnish with chopped parsley for a touch of freshness. Whether you’re a seafood lover or just looking for a new grilling favorite, this recipe is a winning combination of vibrant flavors and simplicity. Ideal for dinner parties or weeknight meals, it’s a healthy, flavorful, and protein-packed option that’s guaranteed to please.
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Recipe Information
Ingredients
- 4 pieces (6-8 ounces each) Swordfish steaks
- 3 tablespoons Olive oil
- 2 tablespoons Cajun seasoning
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Kosher salt
- 0.5 teaspoons Black pepper
- 1 whole (sliced into wedges) Lemon
- 2 tablespoons (chopped) Fresh parsley (optional, for garnish)
Instructions
Pat the swordfish steaks dry with a paper towel to remove excess moisture.
In a small bowl, mix together Cajun seasoning, garlic powder, smoked paprika, kosher salt, and black pepper.
Brush both sides of each swordfish steak with olive oil, then evenly sprinkle the Cajun spice mixture over both sides. Use your hands to gently press the seasoning into the fish.
Preheat your grill to medium-high heat (about 400-450°F). If using a charcoal grill, ensure the coals are evenly distributed and glowing.
Oil the grill grates lightly to prevent sticking. You can use a folded paper towel dipped in oil and tongs to achieve this safely.
Place the swordfish steaks on the hot grill. Cook for 4-5 minutes on the first side without moving them to develop grill marks.
Flip the steaks carefully using tongs or a spatula and cook for another 4-5 minutes, or until the internal temperature reaches 145°F when checked with a meat thermometer. The fish should be opaque and flake easily with a fork.
Remove the swordfish steaks from the grill and let them rest for 2-3 minutes.
Serve the grilled swordfish immediately with lemon wedges on the side for squeezing over the top. Garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.9 g | 32% | |
| Saturated Fat | 4.7 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 480 mg | 21% | |
| Total Carbohydrate | 5.4 g | 2% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 1.0 g | ||
| Protein | 48.8 g | 98% | |
| Vitamin D | 40.0 mcg | 200% | |
| Calcium | 34 mg | 3% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 991 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
