Blackened Swordfish Steak Sandwich with Cilantro Aioli

The Blackened Swordfish Sandwich with Cilantro Aioli is a bold handheld meal that offers a unique combination of smoky, spicy flavors of blackened fish with the fresh, zesty kick of cilantro aioli. This sandwich strikes the perfect balance between rich, savory fish and light, refreshing toppings, making it an ideal choice for seafood lovers looking for something satisfying and unique. The intriguing blend of flavors will pique any food enthusiast’s interest.

Swordfish is a firm, meaty fish that holds up well to the intense heat of grilling or searing. Its mild flavor makes it the perfect canvas for the bold spices in the blackening seasoning. A mix of paprika, chili powder, garlic powder, dried thyme, oregano, and cayenne creates a smoky, spicy crust. This blackening process adds deep flavor and forms a beautiful charred exterior that contrasts with the tender, juicy interior of the swordfish.

Paired with the swordfish is a cilantro aioli that elevates the sandwich to the next level. The aioli is made from fresh cilantro, garlic, lime juice, and egg yolks blended with a neutral oil to create a smooth, creamy sauce. The bright, herbal notes from the cilantro combined with the zesty lime bring a refreshing contrast to the rich, smoky swordfish. The aioli adds moisture and richness to the sandwich, making each bite feel indulgent yet balanced. The slight tang from the lime also helps cut through the heavier elements of the dish, ensuring the sandwich never feels too heavy.

To complement the bold flavors of the swordfish and aioli, the sandwich is assembled on toasted sesame buns, which add a light crunch and subtle nutty flavor. The sesame buns hold up well to the hearty swordfish and provide a sturdy base for the sandwich. Green leaf lettuce and thin slices of ripe tomato are added to the sandwich, offering freshness and a crisp texture. These classic sandwich toppings bring a familiar element to the dish and help balance the fish’s and aioli’s richness.

SUGGESTED RECIPE: Seared Swordfish with Thai Mango Sauce and Caramelized Coconut Rice

Swordfish is a popular target in sport fishing due to its size and strength, offering a significant challenge to anglers. It’s also valuable commercially, and its fishing has a rich history, particularly in regions like the Mediterranean, the North Atlantic, and parts of the Pacific.

Unfortunately, swordfish populations have been impacted by overfishing. When purchasing swordfish, it’s advisable to look for sources that use sustainable fishing practices, such as line-caught methods.

The Blackened Swordfish Sandwich with Cilantro Aioli is an excellent choice for a casual lunch or quick but sophisticated dinner, especially for those who enjoy bold, smoky flavors with a fresh twist. The combination of blackened swordfish and the herbaceous cilantro aioli makes this sandwich a standout option for seafood lovers. Its versatility allows it to be served with various sides, such as fries, a crisp salad, or even grilled vegetables. It’s perfect for a summer barbecue on a hot summer day.

This sandwich offers a perfect balance of bold flavors and fresh ingredients. The blackened swordfish provides a smoky, savory base, and the cilantro aioli adds brightness and tang. The result is a deliciously satisfying, hearty and refreshing sandwich, making it a must-try for seafood enthusiasts.

Blackened Swordfish Steak Sandwich with Cilantro Aioli

Recipe by Kyle Taylor

5.0 from 1 vote

Course: MainsCuisine: New American, FusionDifficulty: Medium

Servings

4

servings

Prep time

20

minutes

Cooking time

20

minutes

Total time

40

minutes

The Blackened Swordfish Sandwich with Cilantro Aioli combines the smoky, spiced flavors of blackened swordfish with a homemade cilantro aioli’s bright, zesty kick. It’s a bold and refreshing take on a seafood sandwich, served on toasted sesame buns with fresh lettuce and tomato.

Ingredients

• For the Blackened Swordfish Steaks

• 4 swordfish steaks (4-6 oz each)

• 2 tablespoons extra virgin olive oil

• 1 tablespoon paprika

• 1 tablespoon chili powder

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon dried thyme

• 1 teaspoon dried oregano

• 1 teaspoon ground black pepper

• 1 teaspoon salt

• For the Cilantro Aioli

• 2 large egg yolks

• 1 cup cilantro

• 2 cloves of garlic, minced

• 1 teaspoon Dijon mustard

• 1 lime, juiced and zested

• 1/2 cup vegetable oil

• to taste, salt and ground black pepper

• For the Sandwich

• 4 sesame buns

• 1 bunch of green leaf lettuce leaves

• 1 tomato, thinly sliced

Directions

• Season the Swordfish Steaks:
  Combine the paprika, chili powder, garlic powder, dried thyme, dried oregano, black pepper, and salt in a small bowl. Pat the swordfish steaks dry with paper towels. Rub each steak with extra virgin olive oil, then generously coat them with the blackening seasoning on both sides.
• Make the Cilantro Aioli:
  Combine the egg yolks, Dijon mustard, cilantro, minced garlic, lime juice, and lime zest in a blender or food processor. Pulse a few times to combine everything roughly. Continue blending and slowly drizzle in the oil until the mixture emulsifies and thickens. Season with salt and ground black pepper to taste. Cover and refrigerate until ready for use.
• Cook the Swordfish:
  Heat a large skillet over medium-high heat. Sear the swordfish steaks for 3-4 minutes per side until they’re cooked through and the seasoning forms a blackened crust. Rest for 5 minutes before assembling the sandwiches.
• Assemble and Serve:
  Lightly toast the sesame buns in a skillet or on the grill until golden brown. Spread a layer of cilantro aioli on the bottom half of each toasted bun. Add a leaf of green lettuce, a few tomato slices, and one of the blackened swordfish steaks. Top with another layer of cilantro aioli and the top half of the bun.