{"id":904,"date":"2019-10-11T18:08:18","date_gmt":"2019-10-11T23:08:18","guid":{"rendered":"http:\/\/jessicatijerina.com\/?p=904"},"modified":"2020-06-06T13:31:24","modified_gmt":"2020-06-06T18:31:24","slug":"cajun-grilled-swordfish","status":"publish","type":"post","link":"https:\/\/jessicatijerina.com\/index.php\/2019\/10\/11\/cajun-grilled-swordfish\/","title":{"rendered":"Acadian &#8220;Cajun&#8221; Grilled Swordfish"},"content":{"rendered":"<h3><strong>Acadian &#8220;Cajun&#8221; Grilled Swordfish<\/strong><\/h3>\n<p><strong>Yield:\u00a0 4 \u00a0<\/strong><\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<p>4 8oz Swordfish steaks<\/p>\n<p>1 tablespoon <em><strong>Tijerina Acadian Cajun Spice Blend<\/strong><\/em><\/p>\n<p>Oil for grill\/pan<\/p>\n<p><strong>Method<\/strong><\/p>\n<ol>\n<li>Heat a grill to 350 degrees or high heat.<\/li>\n<li>Pat the fish dry. Coat fish in <em><strong>Tijerina Acadian Cajun Blend<\/strong><\/em> and set aside.<\/li>\n<li>Grill fish on high heat grill for 3-4 minutes or until fish pulls off grill easily without sticking.<\/li>\n<li>Flip and grill for another 2-3 minutes. Fish should have grill marks.<\/li>\n<\/ol>\n<p><strong>If not using a grill follow the method below:<\/strong><\/p>\n<ol>\n<li>Place a large cast-iron skillet over medium-high heat until very hot, about 5 minutes.<\/li>\n<li>Add enough oil to coat the pan, add fish, and cook 3-4 minutes.<\/li>\n<li>Turn fish and cook 2- additional minutes or until fish flakes easily when tested with a fork. Fish should be charred<\/li>\n<\/ol>\n<p>Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Acadian &#8220;Cajun&#8221; Grilled Swordfish Yield:\u00a0 4 \u00a0 Ingredients 4 8oz Swordfish steaks 1 tablespoon Tijerina Acadian Cajun Spice Blend Oil for grill\/pan Method Heat a grill to 350 degrees or high heat. Pat the fish dry. Coat fish in Tijerina<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[796,618,631,635,637,632,634,633,636,797],"class_list":{"1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"hentry","6":"category-recipes","7":"tag-acadian","8":"tag-cajun","9":"tag-cajun-fish","10":"tag-cajun-swordfish","11":"tag-grill-pan","12":"tag-grilled-fish","13":"tag-grilled-swordfish","14":"tag-swordfish","15":"tag-swordfish-steaks","16":"tag-tijerina-global-spices"},"_links":{"self":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts\/904","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/comments?post=904"}],"version-history":[{"count":3,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts\/904\/revisions"}],"predecessor-version":[{"id":1516,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts\/904\/revisions\/1516"}],"wp:attachment":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/media?parent=904"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/categories?post=904"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/tags?post=904"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}