I had assembled this tray (above) with all the pretty vegetables in order to try Delicata Squash for the very first time. Since I wasn’t sure what the squash would taste like (because I’d never made that variety before), I wanted to make something that had a little bit of kick to it.
Ordinarily when we make sword fish, I like to flavor it with cilantro and lime, but since I was in search of “kick”, I opted for a little bit of spice and a little bit of black. Sword fish is very forgiving and almost impossible to screw up!
The first thing I did was melt 3 Tbsp. butter in my little measuring cup. To it, I added some cayenne, some bourbon smoked salt, chili flakes, onion powder, smokey paprika, and garlic. I didn’t measure this, but I will attempt to give you some help.
Let it get all melted and then turn off the heat and let it sit.
Meanwhile, I’ve had my sword fish filets sitting on the counter for about 20 minutes. I like them a little close (but still cool) to room temperature before I cook them.
Heat a cast iron skillet to medium-high. Add 1 Tbsp. REAL butter and 1.5 Tbsp. olive oil. Let it heat to a shimmer and then place in the fillets. Then pour the spiced butter mixture over the top. I had debated on making this totally blackened fish, in which case I would have dipped the fillets in the butter and then coated them on both sides with a dry rub, but I decided on this route instead.
I let these cook for 5 minutes on each side, then I did the unthinkable: I added MORE butter to the top! You can skip this step if you are afraid. After this, I simply sprinkled more seasoning on each side and poof, this fish is done!
The finished product!
Delicious! I should also mention here that if you have a Trader Joe’s in your area, this is a great place to find fish for two. We regularly shop in their frozen fish section because you can buy small portions (usually two fillets per vacuum package) of lots of different fishes. (and no, they did not pay me to say this, it’s just a fact.) We really like the swordfish, salmon, cod and tuna!
2 Sword Fish Fillets
4-6 Tbsp. butter (yes, I used that much. You don’t have to if you are sckeeeeeeeerd.)
2 Tbsp. olive oil
1 tea. Smoky paprika
½ tea Cayenne pepper
1 tea. Chili powder
½ tea. Bourbon smoked salt
2 tea. Minced garlic
1 tea. Onion powder
½ tea. Chili flakes
Melt 3 Tbsp. butter. Add the spices to it and stir.
Preheat cast iron pan to medium high.
Melt 1 Tbsp. butter and 1 Tbsp. olive oil in the pan until shimmery.
Add the fillets.
Pour spiced butter over the top of each fillet.
Cook five minutes each side.
Turn the fish over, sprinkle with a little more seasoning, and cook each side about 2 minutes more. (Optional: add more butter prior to adding more seasoning!)