Cajun Swordfish Steaks: A Bold, Buttery Bite of the Bayou

A Steak Lover’s Dream—But Make It Seafood

If you’ve never been a fan of fish, Big G’s Cajun Swordfish Steaks might just change your mind. This dish brings the best of both worlds—the heartiness of a steak with the rich, buttery tenderness of fresh seafood. Swordfish has a dense, meaty texture that holds up well under high heat, making it the perfect candidate for bold Cajun seasoning and a sizzling broil.

One of the biggest challenges with swordfish is keeping it from drying out, but Big G’s got the secret: homemade butter slathered right over the top. Add in a pop of fresh lemon zest, a hint of citrus juice, and you’ve got a mouthwatering, melt-in-your-mouth dish that’s just as satisfying as a juicy ribeye.

Not only is this dish packed with flavor, but swordfish is also a nutritional powerhouse. High in protein, omega-3 fatty acids, and selenium (which promotes healthy skin), it’s a delicious way to nourish your body. Just be mindful of portion sizes—since swordfish is a larger fish, it can contain higher levels of mercury. Enjoy it in moderation, and savor every bite.

What You Need: Ingredients for Big G’s Cajun Swordfish

Main Ingredients:

• 2 swordfish steaks (about 6-8 oz each)
• 2 tbsp olive oil
• 2 tbsp Cajun seasoning (homemade or store-bought)
• 2 tbsp unsalted butter (room temperature, preferably homemade)
• 1 lemon (zested and juiced)
• 1/2 tsp salt (adjust to taste)
• 1/2 tsp black pepper

Homemade Cajun Seasoning (Optional):

• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper (adjust for heat preference)
• 1/2 tsp salt
• 1/2 tsp black pepper

Step-by-Step: How to Make Big G’s Cajun Swordfish

Step 1: Prep the Fish

Pat the swordfish steaks dry with a paper towel. Drizzle both sides with olive oil, ensuring they’re well-coated. This helps the seasoning stick and prevents the fish from drying out.

Step 2: Season Generously

Mix together the Cajun seasoning if making it from scratch. Rub the seasoning all over the fish, making sure to press it into the flesh for maximum flavor.

Step 3: Butter It Up

Take the homemade butter and slather it over the top of the fish. This step locks in moisture and creates a rich, buttery crust while broiling.

Step 4: Add Some Zest

Using a fine zester or a multi-tool, zest the lemon over the fish for a bright, citrusy note. Cut the lemon in half and squeeze fresh juice over the steaks.

Step 5: Broil to Perfection

Preheat your oven to broil on high. Line a baking sheet with aluminum foil (not parchment paper—trust Big G on this one!). Place the fish on the tray and broil for 5 minutes.

Step 6: Check for Doneness

Swordfish is best cooked to an internal temperature of 130-135°F. It should be opaque and flake easily but still have a juicy, firm texture. Let it rest for a couple of minutes before serving.

Pro Tips for the Best Cajun Swordfish

Don’t Overcook It – Swordfish dries out quickly, so keep an eye on the broiler. Five minutes is usually perfect, but if your steaks are thicker, add an extra minute or two.

Swap the Heat Level – If you prefer a milder dish, reduce the cayenne in the Cajun seasoning. Love spice? Throw in some red pepper flakes for an extra kick.

Pair It Right – This dish pairs beautifully with garlic mashed potatoes, creamy grits, or a fresh cucumber-tomato salad to balance the bold flavors.

Watch the Foil, Not the Paper – Parchment paper under the broiler? Big mistake. Stick with aluminum foil to avoid setting off the smoke alarm.

Meet the Creator: Big G’s Kitchen

Big G is all about big flavors, bold seasonings, and easy-to-follow recipes that bring Southern heat to the kitchen. Whether it’s Cajun-inspired seafood, down-home comfort food, or smoky barbecue, Big G keeps it real and delicious.

Follow Big G for more recipes and cooking tips:

Instagram: @BigGKitchens

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