For those who enjoy caramel, this pie is light and springy.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 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
Instructions
- Preheat an outdoor grill 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 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.
- Arrange fish on grill, and cook for 8 minutes. Turn over, and continue cooking until cooked through.
Nutrition Facts
| Calories | 310 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 72 mg |
| Dietary Fiber | 1 g |
| Protein | 28 g |
| Saturated Fat | 7 g |
| Sodium | 476 mg |
| Sugars | 2 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
This was easy to make, and the spinach mixture was delicious. I combined the spinach, feta, black olives, and orange bell pepper. I also seasoned my fish with onion powder, garlic powder, and some California garlic salt. I baked it at 350 for 20 minutes. Then I added two pats of butter and cooked it on broil for 2-3 minutes more.
((I made this once a few years ago. I substituted goat cheese for the feta as we had children at the table. (total at the dnner table was 8 adults, 4 children and 2 toddlers.) The toddlers gobbled it down as if it was their last meal. Not a scrap left over for the dogs! I will make it again as soon as I can.
I’ve made this a half dozen times and it’s about the only way that I prepare swordfish anymore. It tastes awesome and looks like you fused all day on a restaurant quality meal. That’s half true because it’s no fuss at all. You can literally get this on the table in 15 to 20 minutes. Lots of flavor and texture without overpowering the naturally delicate taste of swordfish.
I added fresh chopped dill to the stuffing and it added a nice flavor.
My review disappeared. Luckily I keep copies in my recipe software. Here is the original… Oct 28, 21. This Is Frickin Awesome. It’s good to remind myself that you don’t always need lots of herbs and spices, sometimes the combination of ingredients speak for themselves. I didn’t want to fiddle with “stuffing”, I wanted more of the spinach per serving so used it as a bed instead. For “stuffing” sauted 2 shallots and lots of garlic in the heavy, high-sided nonstick fry pan. Used a whole (8 oz?) bag spinach, wilted down, then added chopped kalamata olives and roasted red peppers. Removed from pan and used to pan fry the swordfish. Saved feta for the end and just salt and pepper on both spinach and fish. Lemon wedges with fish. Simply served the fish on the bed of spinach mix with a farro pilaf and roasted asparagus. One of the best meals I’ve made in a long time.
This was great. Instead of grilling (it was 21 degrees outside tonight) I fried it in a cast iron skillet with 2 cloves of smashed garlic and a knob of butter. Instead of stuffing I paced the spinach mix on top. Will definitely make on the grill once the weather warms up.
OMG, we loved it! I did add sundried tomatoes to the spinach and feta and seared it in cast iron skillet. I will definitely be cooked again!
Absolutely Delish!!
This recipe is not only simple but quick and healthy. My beau loved it!! This will be my go to for thick fish steaks
Delicious! And so easy to make.
It was ok It was missing something
Like others I mixed the feta ( Mediterranean Style ) with the spinach and added garlic. I baked the fish in the oven and it turned out very well. Will make this dish again
Delicious! I made it with sea bass and my husband loved it. Also, I wrapped it in foil and baked in the oven instead of grilling.
I used frozen spinach, drained well, mixed with the feta and a hearty amount of garlic paste. I will for sure make again and maybe add some artichokes as one reviewer mentioned.
This was amazing. My steaks were thinner so I could not make the pocket. Instead, I added the feta and sun dried tomatoes to the pan after the spinach was mostly cooked. After flipping the steaks, I scooped the mix onto the steaks and let them finish cooking on the grill. It was awesome. The sun dried tomatoes do an excellent job of rounding this out. Great meal that I’ll make many times in the future. Thanks for sharing!
I’ve done this with chicken first sauted then baked. This was great on the charcoal grill and easy!
My roomie and I had this for dinner tonight…!
I used a kale, feta, carrot salad for the stuffing and baked at 350. The video recipe didn’t indicate how long to bake. I think I baked it 5 minutes too long. 15 minutes might be perfect.
Excellent!!! I also put the spinach and feta on top instead of between the steaks. Great flavor!!! Will make it again…for sure!!!
This was quick and easy, but not much flavor. I marinated it for a couple of hours and even added some spices, but i was not impressed. The stuffing was delicious, but won’t make it with swordfish again.
I also mixed the feta with the spinach and used the remaining spinach on top of the fish for serving. Although I think this is a five star recipe, my husband said he thought the swordfish taste was overpowered by the spinach/feta taste, lowering it to four stars for him.