Creole Swordfish
Dive into the vibrant flavors of the South with this mouthwatering Creole Swordfish recipe, a delicious fusion of bold spices and fresh ingredients. Perfectly seared swordfish steaks are simmered in a zesty Creole tomato sauce, brimming with diced onions, green bell peppers, celery, and a bold blend of paprika, thyme, and optional cayenne for a kick of heat. A splash of fresh lemon juice and a sprinkle of parsley brighten this dish, making it a standout seafood meal. Serve it over a bed of fluffy rice to soak up every drop of the savory sauce. With just 20 minutes of prep and 25 minutes of cook time, this one-pot wonder is an easy yet impressive choice for weeknight dinners or special occasions. Satisfy your craving for flavorful Creole cuisine with this crowd-pleasing swordfish recipe!
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Recipe Information
Ingredients
- 4 pieces swordfish steaks
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 1 celery stalk, diced
- 3 garlic cloves, minced
- 14.5 ounces canned diced tomatoes
- 1 cup chicken broth
- 1 tablespoon Creole seasoning
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 0.25 teaspoon cayenne pepper (optional)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh lemon juice
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups cooked rice (optional, for serving)
Instructions
Pat the swordfish steaks dry with a paper towel. Season both sides with 1/4 teaspoon of salt and black pepper. Set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the swordfish steaks and sear for 2-3 minutes per side until golden brown. Remove from the skillet and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Add the diced onion, green bell pepper, and celery. Sauté for 5 minutes, stirring occasionally, until the vegetables soften.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the canned diced tomatoes (with their juice), chicken broth, Creole seasoning, paprika, dried thyme, cayenne pepper (if using), and the remaining 1/4 teaspoon salt. Stir well to combine.
Return the swordfish steaks to the skillet, nestling them into the tomato mixture. Reduce the heat to low, cover, and simmer for 10-12 minutes, until the fish is cooked through and flakes easily with a fork.
Taste the sauce and adjust seasoning with additional salt or cayenne if desired. Remove the skillet from heat and stir in the fresh parsley and lemon juice.
Serve the Creole Swordfish over a bed of cooked rice for a complete meal. Garnish with extra parsley if desired. Enjoy!
Nutrition Facts
Calories |
697 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.3 g | 30% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 749 mg | 33% | |
| Total Carbohydrate | 68.0 g | 25% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 6.3 g | ||
| Protein | 49.1 g | 98% | |
| Vitamin D | 34.0 mcg | 170% | |
| Calcium | 95 mg | 7% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1293 mg | 28% | |
*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.
