Mediterranean Stuffed Swordfish


  • 1 (8 ounce) swordfish steak (about 2 inches thick)
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lemon juice
  • 2 cups fresh spinach – rinsed, dried and torn into bite size pieces
  • 1 teaspoon olive oil
  • 1 clove garlic, minced
  • ¼ cup crumbled feta
  • Directions

  • Step 1

    Preheat an outdoor grill for high heat, and lightly oil grate.


  • Step 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.

  • Step 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.

  • Step 4

    Arrange fish on grill, and cook for 8 minutes. Turn over, and continue cooking until cooked through.

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