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Feta Stuffed Swordfish
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
- Preheat barbecue for high heat and lightly oil grate.
- 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.
- 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.
- 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:
(51)
Reviews in English (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)
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)
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)