Blackened Grilled Swordfish
|Onion powder||1⁄2 Teaspoon|
|Garlic salt||1⁄2 Teaspoon|
|Cayenne pepper||1⁄2 Teaspoon|
|Dried basil||1⁄2 Teaspoon, crushed|
|Pepper white||1⁄4 Teaspoon|
|Dried thyme||1⁄4 Teaspoon, crushed|
|Black pepper||1⁄4 Teaspoon|
|Ground sage||1⁄8 Teaspoon|
|Butter||1⁄4 Cup (4 tbs)|
|Swordfish steaks||2 Pound|
Mix together all spices. Sprinkle evenly over a large flat platter.
Melt butter and brush over swordfish steaks. Dip fish in seasonings and coat well on both sides.
To cook on a grill: make sure grill is very hot and rack is close to coals. Barbecue for 5 minutes per side.
To cook indoors: place a cast iron skillet over a high flame and heat for 10 minutes until searing hot. Place fish in skillet and cook for 5 minutes on each side.
When done, sprinkle with lemon juice.
Wine: Australian Chardonnay