Creole Swordfish

Dive into the vibrant flavors of the South with this mouthwatering Creole Swordfish recipe, a delicious fusion of bold spices and fresh ingredients. Perfectly seared swordfish steaks are simmered in a zesty Creole tomato sauce, brimming with diced onions, green bell peppers, celery, and a bold blend of paprika, thyme, and optional cayenne for a kick of heat. A splash of fresh lemon juice and a sprinkle of parsley brighten this dish, making it a standout seafood meal. Serve it over a bed of fluffy rice to soak up every drop of the savory sauce. With just 20 minutes of prep and 25 minutes of cook time, this one-pot wonder is an easy yet impressive choice for weeknight dinners or special occasions. Satisfy your craving for flavorful Creole cuisine with this crowd-pleasing swordfish recipe!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 pieces swordfish steaks
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 medium green bell pepper, diced
• 1 celery stalk, diced
• 3 garlic cloves, minced
• 14.5 ounces canned diced tomatoes
• 1 cup chicken broth
• 1 tablespoon Creole seasoning
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 0.25 teaspoon cayenne pepper (optional)
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh lemon juice
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 4 cups cooked rice (optional, for serving)

Directions

Step 1

Pat the swordfish steaks dry with a paper towel. Season both sides with 1/4 teaspoon of salt and black pepper. Set aside.

Step 2

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the swordfish steaks and sear for 2-3 minutes per side until golden brown. Remove from the skillet and set aside.

Step 3

Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Add the diced onion, green bell pepper, and celery. Sauté for 5 minutes, stirring occasionally, until the vegetables soften.

Step 4

Stir in the minced garlic and cook for 1 minute, until fragrant.

Step 5

Add the canned diced tomatoes (with their juice), chicken broth, Creole seasoning, paprika, dried thyme, cayenne pepper (if using), and the remaining 1/4 teaspoon salt. Stir well to combine.

Step 6

Return the swordfish steaks to the skillet, nestling them into the tomato mixture. Reduce the heat to low, cover, and simmer for 10-12 minutes, until the fish is cooked through and flakes easily with a fork.

Step 7

Taste the sauce and adjust seasoning with additional salt or cayenne if desired. Remove the skillet from heat and stir in the fresh parsley and lemon juice.

Step 8

Serve the Creole Swordfish over a bed of cooked rice for a complete meal. Garnish with extra parsley if desired. Enjoy!

Nutrition Facts

Serving size	(2807.4g)

Amount per serving	% Daily Value*
Calories	3253.8

Total Fat 112.6g	0%
Saturated Fat 23.6g	0%
Polyunsaturated Fat 6.2g
Cholesterol 674.9mg	0%
Sodium 4917.9mg	0%
Total Carbohydrate 267.2g	0%
Dietary Fiber 19.6g	0%
Total Sugars 23.4g
Protein 261.3g	0%

Vitamin D 7619.0IU	0%
Calcium 395.0mg	0%
Iron 12.1mg	0%
Potassium 6401.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.4%

Protein: 33.4%

Carbs: 34.2%