Are you ready to transform your dinner table into a gourmet restaurant experience? Prepare to be blown away by this show-stopping Blackened Swordfish with Sweet Potato Crab Hash – a dish that promises to tantalize your taste buds and impress even the most discerning food critics. Imagine perfectly seared, spice-crusted swordfish resting atop a luxurious bed of caramelized sweet potatoes and succulent crab meat, creating a symphony of flavors that will make your mouth water and your dinner guests green with envy!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 swordfish steaks
- 2 sweet potatoes, diced
- 1 cup lump crab meat
- 1 bell pepper, diced
- 1 onion, diced
- 2 tbsp blackening seasoning
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Dice the sweet potatoes, bell pepper, and onion. Set aside.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Once hot, add the diced sweet potatoes. Season with salt and pepper to taste. Sauté for about 10-12 minutes, stirring occasionally, until the sweet potatoes are tender and slightly caramelized.
- While the sweet potatoes are cooking, prepare the crab hash mixture. In a medium bowl, combine the lump crab meat, diced bell pepper, and diced onion. Mix gently to combine, being careful not to break up the crab meat too much. Season with a pinch of salt and pepper.
- Once the sweet potatoes are cooked, add the crab mixture to the skillet. Stir gently to combine and heat through for about 3-4 minutes. Remove from heat and cover to keep warm.
- While the crab hash is warming, prepare the swordfish. Pat the swordfish steaks dry with paper towels and season both sides generously with the blackening seasoning.
- In another skillet, heat the remaining tablespoon of olive oil over medium-high heat. Once hot, add the seasoned swordfish steaks. Cook for about 4-5 minutes on each side, or until the fish is cooked through and has a nice blackened crust. The internal temperature should reach 145°F (63°C).
- Once the swordfish is cooked, remove it from the skillet and let it rest for a minute.
- To serve, place a generous portion of the sweet potato crab hash on each plate and top with a blackened swordfish steak. Garnish with fresh herbs if desired.
- Enjoy your Blackened Swordfish with Sweet Potato Crab Hash!
Tips
- Pat your swordfish steaks completely dry before seasoning to ensure a perfect blackened crust.
- Use fresh, high-quality lump crab meat for the most authentic flavor.
- Don't overcrowd the skillet when cooking swordfish – this ensures a beautiful sear and prevents steaming.
- Use a meat thermometer to check that swordfish reaches the safe internal temperature of 145°F.
- Let the swordfish rest for a minute after cooking to help retain its juices and maximize tenderness.
- For extra flavor, consider adding fresh herbs like parsley or chives as a garnish.
- If you can't find blackening seasoning, you can make your own with paprika, cayenne, garlic powder, onion powder, thyme, and oregano.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 35g
Fat: 12g
Saturated Fat: g
Cholesterol: 110mg
