This Mediterranean swordfish steak stuffed with spinach and feta cheese can be grilled or broiled.
Ingredients
- 1 swordfish steak , 8 ounce
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon olive oil
- 1 clove garlic , minced
- 2 cups fresh spinach - rinsed , dried and torn into bite size pieces
- 0.25 cups crumbled feta
Instructions
-
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. Mix together 1 tablespoon olive oil and lemon juice in a small bowl until well combined; brush over both sides of fish. Set aside.
-
3
Heat 1 teaspoon olive oil and garlic in a small skillet over medium heat. Cook spinach in hot oil and garlic until wilted. Remove from heat and stuff into pocket. Place feta in pocket over spinach.
-
4
Cook fish on the preheated grill for 8 minutes. Turn over and continue cooking until cooked through. An instant-read thermometer inserted into fish should read 145 degrees F (63 degrees C).
Nutrition Facts
Per serving
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