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Whisk together all the spices in a big bowl. Make sure all the spices are blended so there aren't any hot spots.
Scatter the blackening seasoning on a dinner plate or in a large shallow bowl.
To defrost frozen swordfish, you can either place it in the refrigerator overnight or submerge it in a bowl of cold water for approximately an hour. Remember to change the water every 15 minutes.
If you have fresh swordfish that still has the bloodline, cut away as shown. Rinse fish under cold running water and pat dry.
Lightly brush the fish with oil or melted butter.
Press the fish into the blackening seasoning on one side.
Heat 2 tablespoons of oil over medium-high heat in a 10-inch skillet. Heat oil for two minutes until hot, but not smoking.
Place the fish, with the spices face down in the oil, in the hot pan. Sear fish for 3 minutes and then flip to cook the second side. Lower the heat and cook another 3–4 minutes or until an instant-read thermometer reaches 145 °F (62 °C)
Let rest 5 minutes before serving. Serve with lemon wedges.