For a richer flavor, try adding a sprinkle of toasted pine nuts to the spinach filling. If you don't have an outdoor grill, you can broil the swordfish in the oven. Broil for approximately 5-7 minutes per side, or until cooked through. A squeeze of fresh lemon juice over the cooked swordfish adds a bright finishing touch. Consider serving with a side of grilled vegetables or a fresh salad for a complete and healthy meal.
Mediterranean Stuffed Swordfish
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PREP TIME15 mins
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COOK TIME20 mins
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TOTAL TIME35 mins
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SERVING2 People
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VIEWS217
Embark on a culinary journey to the sun-kissed shores of the Mediterranean with this succulent stuffed swordfish. Tender swordfish steak becomes a canvas for a vibrant filling of wilted spinach and tangy feta, creating a symphony of flavors that will transport your taste buds.
Ingridients
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Nutrition
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Carbohydrate4 g
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Cholesterol72 mg
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Fiber1 g
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Protein28 g
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Saturated Fat7 g
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Sodium476 mg
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Sugar2 g
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Fat20 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Prepare the Grill: Preheat an outdoor grill for high heat and lightly oil the grate. (5 minutes)
02 Step
Recipe View 10 mins Create the Pocket & Marinate: Cut a slit in the swordfish steak to create a pocket, open on one side only. In a small bowl, whisk together 1 tablespoon of olive oil and lemon juice. Brush the mixture generously over both sides of the swordfish. (10 minutes)
03 Step
Recipe View 5 mins Sauté the Spinach: Heat 1 teaspoon of olive oil in a small skillet over medium heat. Add the minced garlic and cook until fragrant (about 30 seconds). Add the spinach and cook until wilted, about 2-3 minutes. Remove from heat. (5 minutes)
04 Step
Recipe View 5 mins Stuff the Swordfish: Carefully stuff the wilted spinach into the pocket of the swordfish. Top the spinach with crumbled feta cheese. (5 minutes)
05 Step
Recipe View 15 mins Grill the Swordfish: Place the stuffed swordfish steak on the preheated grill. Cook for approximately 8 minutes on one side, then carefully flip and continue cooking until the fish is cooked through. An instant-read thermometer inserted into the thickest part of the fish should read 145 degrees F (63 degrees C). (10-15 minutes)
06 Step
Recipe View 5 mins Rest and Serve: Remove the swordfish from the grill and let it rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful steak. (5 minutes)
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Mauricio Crist
Mar 5, 2025I added a pinch of red pepper flakes to the spinach for a little extra heat. It was delicious!
Dusty Considine
May 28, 2024This recipe was amazing! The swordfish was so moist and flavorful. I will definitely be making this again.
Randy Bashirian
Apr 21, 2024I loved how easy this recipe was to follow. The spinach and feta filling was a perfect complement to the swordfish.