Blackened Swordfish With Maque Choux Recipe

Name: Blackened Swordfish With Maque Choux
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 - 4 swordfish steaks; 2 tbs blackening seasoning; 2 tbs olive oil; 3 cups frozen corn; 1 red pepper, diced; 1 red onion, diced; 2 celery stalks, diced; 1 jalapeno, seeded and minced; 3 tbs flour; 3 tbs butter; 1/4 cup white wine; 3/4 cup chicken stock; salt and pepper; 1 cup black beans, rinced and drained; 1 cup cherry tomatoes sliced; 4 scallions, sliced; 5 slices cooked bacon, crumbed

Servings: persons

3 - 4 swordfish steaks
2 tbs blackening seasoning
2 tbs olive oil
3 cups frozen corn
1 red pepper, diced
1 red onion, diced
2 celery stalks, diced
1 jalapeno, seeded and minced
3 tbs flour
3 tbs butter
1/4 cup white wine
3/4 cup chicken stock
salt and pepper
1 cup black beans, rinced and drained
1 cup cherry tomatoes sliced
4 scallions, sliced
5 slices cooked bacon, crumbed

1
Place skillet on griddle. Preheat grill over high heat.
2
Pat swordfish dry with paper towels and season both sides with blackening seasoning.
3
Prep all of your veggies and supplies for the grill. Pour olive oil in skillet and using a glove, swirl. Add the peppers, onions, and celery and cook 5 minutes, stirring often.
4
Stir in the butter and melt. Add the flour and cook until golden, about 30 seconds. Whisk in the white wine, scraping up any browned bits. Add the chicken stock and mix to combine. This will form a thick sauce over everything. Season with salt and pepper as needed.
5
Stir in the beans and tomatoes. Cook for 3 to 5 minutes longer. Add a dash or two more of chicken stock if needed to thin things out. Stir in the scallions and bacon.
6
Meanwhile, carefully oil the side of the grill not in use and cook swordfish 3 minutes per side. Serve over maque choux.

1981

kcal

Calories

145

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 - 4 swordfish steaks, 2 tbs blackening seasoning, 2 tbs olive oil, 3 cups frozen corn, and more.

Yes, Blackened Swordfish With Maque Choux falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Blackened Swordfish With Maque Choux

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions