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Mediterranean Stuffed Swordfish

Mediterranean Stuffed Swordfish

  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Valerie

Valerie

This swordfish steak stuffed with spinach and feta cheese can be grilled or broiled.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 310 kcal
  • 15%
  • Fat:
  • 20.4 g
  • 31%
  • Carbs:
  • 3.5g
  • 1%
  • Protein:
  • 27.5 g
  • 55%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 476 mg
  • 19%

Based on a 2,000 calorie diet

Directions

  1. Preheat an outdoor grill for high heat, and lightly oil grate.
  2. Cut a slit in steak to create a pocket that is open on one side only. In a cup, mix together 1 tablespoon olive oil and lemon juice; brush over both sides of fish. Set aside.
  3. In a small skillet, heat 1 teaspoon olive oil and garlic over medium heat. Cook spinach in oil until wilted. Remove from heat, and stuff into pocket. Place feta in pocket over spinach.
  4. Arrange fish on grill, and cook for 8 minutes. Turn over, and continue cooking until cooked through.
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Reviews

lindajessjill
38

lindajessjill

6/27/2008

I, too, combined the feta with spinach prior to cooking, and it was great! I baked it in the oven, and topped it with the extra "stuffing". Really delicious!

Barrie
26

Barrie

3/11/2009

This was GREAT! I added artichokes and capers. I sauteed some garlic, wilted the spinach into the garlic, then added the articokes and capers and let it cook for about 3 minutes and then I stuffed it and the feta into the fish, and topped the fish with the rest of the mixture. I broiled it for about 10-15 minutes. It was absolutely amazing. Thanks for the great idea!

erica
18

erica

5/9/2008

Like everyone else, I mixed the spinach and the feta together before stuffing. I had a lot of stuffing left over so instead of grilling, I placed the steaks in a fish pan, topped with remaining stuffing, poured the remaining oil-lemon mixture of steaks, and baked on 350 for 15-20 minutes. If I had some pine nuts on hand, I would have added them too. Very easy prep and clean up, Not the most amazing dish as far as flavor but will make again.

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