Blackened Swordfish Sandwich

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 30 min · Fish · pescatarian, high-protein

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Ingredients

• 4 (5 oz each, 3/4 inch thick) swordfish steaks
• 2 kaiser rolls
• 1 1/2 tbsp unsalted butter
• 1/4 cup mayonnaise
• 4 slices dill pickles
• 1/2 tbsp sweet paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 3/4 tsp kosher salt
• 1 lemon
• 2 leaves iceberg lettuce
• 1 tomato

Method (tap to check — screen stays awake)

1. Open a window and turn the extractor on high — blackening makes real smoke — then set a cast-iron skillet over high heat for 5 minutes until a drop of water vanishes on contact.
2. Mix the paprika, cayenne, garlic powder, onion powder, thyme, oregano and salt on a plate.
3. Trim the dark skin from the swordfish, pat the steaks dry, brush both sides with 2 tablespoons of the melted butter and press them firmly into the spice mix.
4. Lay the steaks in the dry pan and cook 3 to 4 minutes without moving them, until the crust is very dark brown and smells toasted rather than acrid.
5. Turn once and cook 3 to 4 minutes more, until the flesh is opaque all the way through and reads 145°F at the center; rest 3 minutes.
6. Stir the mayonnaise with the juice of half the lemon and a pinch of the leftover spice mix.
7. Toast the rolls in the remaining butter and build with the spiced mayonnaise, lettuce, tomato, pickles and a swordfish steak.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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