Blackened Swordfish with Sriracha Slaw
fromsidechef.comwww.sidechef.com/recipes/44294/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.
Ingredients
Instructions
Pat the Swordfish Fillet (2) dry with paper towels.
In a small bowl, mix the Paprika (1 tsp), Garlic Powder (1 tsp), Cayenne Pepper (1/4 tsp), 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 Tbsp). 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 Tbsp) and Sriracha (1 Tbsp) 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.
Nutrition
- Calories
- 159 calories
- Protein Content
- 9.4 g
- Fat Content
- 12.7 g
- Carbohydrate Content
- 2.7 g
- Fiber Content
- 0.7 g
- Sugar Content
- 1.0 g
- Sodium Content
- 100.2 mg
- Saturated Fat Content
- 1.9 g
- Trans Fat Content
- 0 g
- Cholesterol Content
- 32.4 mg
- Unsaturated Fat Content
- 10.2 g
