Blackened Swordfish with Corn Maque Choux

Steps

1. Step 1

   Stir the paprika, garlic powder, onion powder, thyme, oregano, salt, black pepper and cayenne together in a small bowl. Set aside.

   5 min

   • 1 tbsp sweet paprika
   • 2 tsp garlic powder
   • 1 tsp onion powder
   • 1 tsp dried thyme
   • 1 tsp dried oregano
   • 1 tsp fine salt
   • 1 tsp black pepper
   • 1 tsp cayenne pepper
2. Step 2

   Cook the bacon in a large skillet over medium heat until the fat has rendered and the pieces are crisp, 6–8 minutes. Lift the bacon out with a slotted spoon onto a plate, leaving the fat in the pan.

   8 min

   • 4 slices thick-cut bacon
3. Step 3

   Add the onion and both bell peppers to the bacon fat and cook over medium heat, stirring now and then, until softened, about 5 minutes. Stir in the garlic and the white parts of the scallions and cook 1 minute more.

   6 min

   • 1 small yellow onion
   • 1 red bell pepper
   • 1 green bell pepper
   • 2 cloves garlic
   • 1/2 scallions
4. Step 4

   Stir in the corn, cream and water. Simmer, stirring occasionally, until the corn is tender and the liquid has thickened into a loose sauce, 8–10 minutes. Stir the bacon back in and season with salt and hot sauce. Cover and keep warm off the heat.

   10 min

   • 4 cups corn kernels (from 5–6 ears, or frozen and thawed)
   • 1/2 cup heavy cream
   • 1/4 cup water
   • salt
   • hot sauce
5. Step 5

   Brush the swordfish all over with about 2 tbsp of the melted butter, then coat both sides generously with the blackening spice, pressing it on so it sticks.

   5 min

   • 4 swordfish steaks, about 1 inch thick (6 oz each)
   • 2 tbsp unsalted butter
6. Step 6

   Turn on your vent hood or open a window. Heat a cast-iron skillet over high heat until it is very hot, about 5 minutes, then add the oil and the remaining 1 tbsp butter. Lay in the swordfish and sear, without moving it, until the crust is dark and crusted, 3–4 minutes. Flip and cook 3–4 minutes more, until the fish is just opaque at the center (135°F). Rest 2 minutes.

   12 min

   • 1 tbsp unsalted butter
   • 1 tbsp neutral oil, such as canola
7. Step 7

   Spoon the maque choux onto plates, set a swordfish steak on top, and finish with the scallion greens and a lemon wedge.

   3 min

   • 1/2 scallions
   • 1 lemon

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026