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  • Writer's pictureTommy Centola

Grilled Swordfish with Crawfish and Tasso

Swordfish is better grilled that sautéed. Here's a great dish that your family will be asking for more.

1/4 cup butter

2 teaspoons chopped shallots

2 teaspoons minced garlic

2 cups biased-cut thin asparagus

2/3 cup cup crawfish tails

2/3 cup chopped fresh basil

1/4 cup diced tasso

4 (6-ounce) swordfish fillets (1-inch thick)

1/4 cup exit-virgin olive oil

Creole seasoning to taste

Preheat grill to medium-high heat (350 to 400℉).

In a medium sauté pan, melt butter over medium heat. Add shallots and garlic; cook until softened. Add asparagus, crawfish, basil, and tasso; cook until heated through.

Drizzle swordfish with oil, and season with Creole seasoning. Grill, turning once, until just cooked through, about 3 minutes per side.

Place crawfish and asparagus mixture in center of each plate. Top with swordfish and your favorite sauce.


Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

Good Cooking, Good Eating and Good Living!!!

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