Feta Stuffed Swordfish

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    Feta Stuffed Swordfish

    Feta Stuffed Swordfish

    (48)
    35min


    41 people made this

    Swordfish is very special fish and the steaks should be treated right! Try this barbecued version which is stuffed with feta and spinach.

    Ingredients
    Serves: 2 

    • 1 swordfish steak (about 5cm 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
    • 1/4 cup crumbled feta

    Directions
    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat barbecue 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 frypan, 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 barbecue and cook for 8 minutes. Turn over and continue cooking until cooked through.
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    Reviews and Ratings
    Global Ratings:
    (48)

    Reviews in English (48)

    by
    40

    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!  -  27 Jun 2008  (Review from Allrecipes USA and Canada)

    by
    26

    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!  -  11 Mar 2009  (Review from Allrecipes USA and Canada)

    by
    21

    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.  -  09 May 2008  (Review from Allrecipes USA and Canada)

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