Pan-Fried Cajun Swordfish
The type of paprika you use makes a big difference. Szeged paprika from Hungary imparts a deep red color and round sweetness; here it balances the heat of the cayenne in the spice rub. Make extra rub and keep it in a jar in your cabinet. It is nice used on pork tenderloin, or sprinkled over potatoes before roasting.
Ingredients
- FOR THE SPICE RUB
- 3 tablespoons sweet paprika
- 1 ½ tablespoons salt
- 1 tablespoon cayenne
- 1 ½ teaspoons ground allspice
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons dried thyme
- 1 ½ teaspoons dried oregano
- 1 ½ teaspoons freshly ground black pepper
- 1 ½ teaspoons white pepper
- 1 teaspoon garlic powder
- ¾ cup extra-virgin olive oil
- 6 swordfish loin steaks 6 to 8 ounces each, about 1 inch thick
- ¼ cup peanut oil
- Lemon slices for garnish
Instructions
- In a bowl, combine all the ingredients for the spice rub, stirring well.
- Pour the olive oil into a shallow bowl. Dip the swordfish steaks, one at a time, into the oil, letting the excess drip off; then dredge in the spice rub. Pat the spices evenly onto both sides of the steaks.
- Heat a 10-inch, heavy-bottomed skillet over medium-high heat. Add the peanut oil and heat until hot.
- Slip in the swordfish steaks, without crowding. (It may be necessary to cook the fish in 2 batches or in 2 skillets.) Fry the fish for about 3 minutes. Turn and cook 3 minutes more, or until the flesh is white when tested with a fork or is springy but firm to your finger. Transfer to a serving platter and garnish with the lemon slices. Best served within 1 hour of finishing.
SERVE WITH: Orange and Arugula Salad