Recipe: Blackened Swordfish

BLACKENED SWORDFISH

Prepare 6- to 8-ounce fish steaks or fillets, preferably more than 1/2 inch thick, skin removed. If your using fillets, pull out any small bones.

Use prepared or store bought Blackening Seasoning or combine the following ingredients:
1 tbsp. fine chopped fresh or 1 1/2 tsp. dried thyme leaves
1 tbsp. finely chopped fresh or 1 1/2 tsp. dried marjoram or dried oregano
2 tsp. salt
1 1/2 tsp. cayenne pepper
1 tsp. freshly ground white pepper

Set aside:
1/4 cup pure olive oil

Thoroughly combine the chopped herbs, cayenne, salt, and pepper in a medium mixing bowl.

Heat an iron skillet over high heat until the metal takes on a dull, matte appearance, which indicates it is almost red-hot. Depending on your stove, this will take 5 to 10 minutes.

Coat the fillets on both sides with half the olive oil and then pat only one side with the herb mixture.

With the heat still on high, place the fillets in the pan, herb side down (they'll smoke like crazy ) for about 2 minutes.

Turn the fillets over into a second saute pan - preferably non-stick- containing the rest of the olive oil, set over medium heat. Cook the fillets for 2 to 6 minutes more, depending on thickness.