Broiled Swordfish Steaks

Forget plain broiled fish. This swordfish gets the full spice-rack treatment and it is glorious.

A custom seasoning mix blends cayenne heat with warm, aromatic spices like star anise, cinnamon, cloves, fennel seed, and ground ginger, layered over three types of pepper for serious depth.

Each steak gets dipped in melted butter, coated on both sides with the spice blend, and broiled until the crust is browned and fragrant while the inside stays moist and meaty.

The butter chars slightly under the broiler, creating those dark, flavorful edges that blackened-fish lovers live for.

Kitchen Tips

• Mix the entire batch of seasoning even if you’re cooking fewer steaks. It stores well in an airtight jar and works on chicken, pork chops, or shrimp too.
• Use ¾ teaspoon of seasoning per side, per steak. It sounds like a lot, but the butter mellows the heat and carries the warm spices.
• Don’t skip the butter dip. It’s not just for flavor. The fat helps the spice crust adhere and promotes even browning.
• Broil on the middle rack, not the top. This gives the spices time to toast without burning before the fish cooks through.