Swordfish in Cajun spices
4 servings
15 minutes
Cajun-spiced swordfish is a gastronomic journey into a world of vibrant aromas and bold flavors. This recipe draws inspiration from Spanish cuisine but incorporates powerful Cajun spices that give the dish a fiery character. Coating swordfish fillets in a mix of dried garlic, onion, black and white pepper, oregano, cayenne pepper, and cumin results in a spicy and rich dish. Grilling reveals the fish's natural juiciness while lime wedges add a refreshing citrus note. Serving with Greek yogurt and green salad balances the spiciness and makes this dish perfect for outdoor dinners or festive tables. The simplicity of preparation and richness of flavors make it indispensable in a gourmet's arsenal.
1
In a bowl, mix all the dry spices and herbs.
- Garlic powder: 1 tablespoon
- Onion powder: 1 tablespoon
- Ground white pepper: 2 teaspoons
- Ground black pepper: 2 teaspoons
- Oregano: 2 teaspoons
- Cayenne pepper: 1 teaspoon
- Ground caraway: 2 teaspoons
2
Pat the fish fillet dry with a paper towel and coat it in spices on both sides, shaking off the excess.
- Swordfish: 4 pieces
3
Preheat the grill and lightly oil it. Grill the fish for 3-5 minutes on each side. Serve with lime wedges, Greek yogurt, and green salad.
- Vegetable oil: to taste
- Lime: 1 piece
