When you go to a restaurant, is there something that jumps out at you, every time? What catches my eye is anything with “blackened” in the name. Those dishes are always something firey hot coupled with something cool. I just love that combination.
Now, what would you say if I told you that blackening your meat is actually quite simple but with one downfall….smoke! Why the smoke? Well, the blackening comes from cooking the meat at very high heat, very quickly, and butter. This combination creates a LOT of smoke so if you are preparing this dish indoors, you had better have a working exhaust fan.
However, today I’m going to share with you a great way to make blackened swordfish where the smoke isn’t a problem: Outside on you grill. Are you ready to learn how and “get your grill on?” I thought so!