Blackened Swordfish with Sriracha Slaw

This is the best Blackened Swordfish with Sriracha Slaw recipe! The tender, smoky swordfish sits atop a bed of spicy sriracha slaw like a king atop his throne. Alone, this recipe is great for a light dinner - but we also wouldn’t want to discourage you from throwing it all into a tortilla with a squeeze of lime over the top for some excellent fish tacos.

Total Time

20min

5.0

2 Ratings

Author: SideChef

Servings:

Ingredients

•

Swordfish Fillet

•

1 tsp

Paprika

•

1 tsp

Simply Organic Garlic Powder

•

1/4 tsp

Cayenne Pepper

•

to taste

Salt

•

to taste

Freshly Ground Black Pepper

•

1 Tbsp

Cooking Oil

Sriracha Slaw

•

2 Tbsp

Mayonnaise

•

1 Tbsp

Sriracha

•

1 cup

Shredded Strimlad geraspelt shredded deshebrado Red Cabbage

Cooking Instructions

Pat the Swordfish Fillet (2) dry with paper towels.

In a small bowl, mix the Paprika (1 teaspoon), Garlic Powder (1 teaspoon), Cayenne Pepper (1/4 teaspoon), and a pinch of Salt (to taste) and Freshly Ground Black Pepper (to taste). Mix well.

Coat all sides of the fish with the spice mixture.

In a medium skillet over medium-high heat, add the Cooking Oil (1 tablespoon). Once the pan is hot, add the swordfish fillets. Cook on each side for 3 minutes, until the flesh is slightly blackened on the outside and flakes with a fork.

While the fish is cooking, mix the Mayonnaise (2 tablespoon) and Sriracha (1 tablespoon) in a small bowl.

In a medium bowl, combine the Red Cabbage (1 cup) and half the Sriracha mayonnaise.

Divide the cabbage between two plates. Top with the fish fillets. Spoon the remaining sriracha mayonnaise over the top of the fish.

Author's Notes

You can also use sea bass or another firm fish.

Nutrition Per Serving

CALORIES

319

FAT

25.4 g

PROTEIN

18.7 g

CARBS

5.5 g