½lbRoasted Sweet Potatoes, cut into ½” pieces (in a pinch, microwave a sweet potato for 4 minutes)
1tbspFinely diced sweet yellow onion
½Green pepper, seeded and julienne
⅓cupVoodoo Sauce, recipe follows
2tbspWorcestershire
2dashesSalt & Pepper
Voodoo Sauce (Creamy BBQ Sauce)
½cupJumbo Lump Crab Meat
2cupsBarbecue Sauce (we use Sweet Baby Rays, but your favorite works!)
1cupHeavy Cream
2tbspButter
2dashesSalt & Pepper
1
This recipe has a few components…but we think it’s worth a couple of extra steps! Nothing here packs any real heat. Add cayenne to our blackening seasoning if you like to bring the heat! Make the Voodoo Sauce first, let it sit on low heat, then make the hash, and the fish last.
2
In a medium saucepan over low heat, reduce the cream by 1/3. Add the barbecue sauce, butter, cayenne if you want heat, and simmer 3 to 4 minutes. Whisk in salt and pepper to taste.
3
Make the hash: Heat olive oil in sauté pan. Add the sweet potatoes, onion, and peppers and sauté for 2 minutes. Add Voodoo and Worcestershire, salt and pepper, and crabmeat last. Toss gently for 2 more minutes to heat crab through.
4
For the Swordfish: Dredge both sides in Blackening seasoning. Crack a window or turn on your exhaust fan. Heat a cast-iron skillet over high heat to smoking…Add the swordfish and cook 3 minutes. Flip and cook 3 more minutes. Place warm Voodoo Sauce on a plate, top with warm hash. Top with swordfish and garnish with scallions.
Ingredients
28 oz. Swordfish Fillet
4ozBlackening Seasoning
2Scallions, chopped (for garnish)
Sweet Potato Crab Hash
Olive Oil to coat sauté pan
½lbRoasted Sweet Potatoes, cut into ½” pieces (in a pinch, microwave a sweet potato for 4 minutes)
1tbspFinely diced sweet yellow onion
½Green pepper, seeded and julienne
⅓cupVoodoo Sauce, recipe follows
2tbspWorcestershire
2dashesSalt & Pepper
Voodoo Sauce (Creamy BBQ Sauce)
½cupJumbo Lump Crab Meat
2cupsBarbecue Sauce (we use Sweet Baby Rays, but your favorite works!)
1cupHeavy Cream
2tbspButter
2dashesSalt & Pepper
Directions
1
This recipe has a few components…but we think it’s worth a couple of extra steps! Nothing here packs any real heat. Add cayenne to our blackening seasoning if you like to bring the heat! Make the Voodoo Sauce first, let it sit on low heat, then make the hash, and the fish last.
2
In a medium saucepan over low heat, reduce the cream by 1/3. Add the barbecue sauce, butter, cayenne if you want heat, and simmer 3 to 4 minutes. Whisk in salt and pepper to taste.
3
Make the hash: Heat olive oil in sauté pan. Add the sweet potatoes, onion, and peppers and sauté for 2 minutes. Add Voodoo and Worcestershire, salt and pepper, and crabmeat last. Toss gently for 2 more minutes to heat crab through.
4
For the Swordfish: Dredge both sides in Blackening seasoning. Crack a window or turn on your exhaust fan. Heat a cast-iron skillet over high heat to smoking…Add the swordfish and cook 3 minutes. Flip and cook 3 more minutes. Place warm Voodoo Sauce on a plate, top with warm hash. Top with swordfish and garnish with scallions.
Notes
Blackened Swordfish with Sweet Potato Crab Hash and Voodoo Sauce
