Blackened Swordfish with Maque Choux
March 1, 2026 • 0 comments
Thick-cut swordfish steaks—fresh, hearty, and perfect for bold Southern flavors.
- Prep Time:
- Cook Time:
- Servings: 4
Ingredients
- (4) SWORDFISH STEAK
- (2 Tbps) Normal Chris Blackening Seasoning
- (drizzled) Olive Oil
- (5 slices, crumbled) Bacon
- (3 cups (frozen)) Corn
- (1, diced) Red Onion
- (1, diced) Red Bell Pepper
- (2, diced) Celery Stalks
- (1, seeded and finely diced) Jalapeno
- (1 cup, rinsed and drained) Black Beans
- (1 cup, halved) Cherry Tomatoes
- (4, sliced) Scallions
- (3 Tbsp) Butter
- (3 Tbps) Flour
- (1/4 cup) White Wine
- (3/4 cup, plus if needed) Chicken Stock
- (to taste) Salt and Pepper
Directions
Prepare the Swordfish
- Pat swordfish steaks dry with paper towels.
- Season both sides generously with blackening seasoning. Set aside.
Make the Maque Choux
- Prep all vegetables and cook bacon; reserve crumbles.
- Heat a drizzle of olive oil in a large skillet over medium-high heat.
- Add corn, red pepper, red onion, celery, and jalapeño. Cook for 5 minutes, stirring often.
- Stir in butter until melted.
- Sprinkle flour over vegetables and cook, stirring constantly, for 30 seconds, until lightly golden.
- Whisk in white wine, scraping up any browned bits from the pan.
- Add chicken stock and stir until a thick, creamy sauce forms. Season with salt and pepper.
- Stir in black beans and cherry tomatoes. Cook 3–5 minutes, adding a splash of stock if needed to loosen the sauce.
- Remove from heat and fold in scallions and bacon crumbles.
Cook the Swordfish
- Heat a generous drizzle of olive oil in a separate skillet over high heat.
- Cook swordfish steaks 3–4 minutes per side, until cooked through and nicely blackened.
Do not overcook—swordfish dries out quickly.
To Serve
Spoon maque choux onto plates and top with a blackened swordfish steak. Serve immediately.
