Category

Yields2 Servings

 2 8 oz. Swordfish Fillet
 4 oz Blackening Seasoning
 2 Scallions, chopped (for garnish)
Sweet Potato Crab Hash
 Olive Oil to coat sauté pan
 ½ lb Roasted Sweet Potatoes, cut into ½” pieces (in a pinch, microwave a sweet potato for 4 minutes)
 1 tbsp Finely diced sweet yellow onion
 ½ Green pepper, seeded and julienne
  cup Voodoo Sauce, recipe follows
 2 tbsp Worcestershire
 2 dashes Salt & Pepper
Voodoo Sauce (Creamy BBQ Sauce)
 ½ cup Jumbo Lump Crab Meat
 2 cups Barbecue Sauce (we use Sweet Baby Rays, but your favorite works!)
 1 cup Heavy Cream
 2 tbsp Butter
 2 dashes Salt & 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

 2 8 oz. Swordfish Fillet
 4 oz Blackening Seasoning
 2 Scallions, chopped (for garnish)
Sweet Potato Crab Hash
 Olive Oil to coat sauté pan
 ½ lb Roasted Sweet Potatoes, cut into ½” pieces (in a pinch, microwave a sweet potato for 4 minutes)
 1 tbsp Finely diced sweet yellow onion
 ½ Green pepper, seeded and julienne
  cup Voodoo Sauce, recipe follows
 2 tbsp Worcestershire
 2 dashes Salt & Pepper
Voodoo Sauce (Creamy BBQ Sauce)
 ½ cup Jumbo Lump Crab Meat
 2 cups Barbecue Sauce (we use Sweet Baby Rays, but your favorite works!)
 1 cup Heavy Cream
 2 tbsp Butter
 2 dashes Salt & 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.

Blackened Swordfish with Sweet Potato Crab Hash and Voodoo Sauce