Cheese-Stuffed Swordfish

Oxmoor House
If you're cooking for guests, stuff the fish before your company arrives and keep the prepared fish in the refrigerator. Then coat the fish with the crumb mixture, and grill it for 10 minutes before dinnertime.
4 servings


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3 tablespoons grated Parmesan cheese
2 tablespoons fine, dry breadcrumbs
1 tablespoon drained capers, minced
1 tablespoon minced fresh parsley
1/2 teaspoon black pepper
1 garlic clove, minced
1 (1-pound) swordfish fillet (about 2 inches thick)
2 ounces part-skim mozzarella cheese, cut into 4 equal slices
Olive oil-flavored cooking spray


1. Combine first 6 ingredients; mix well. Set aside.

2. Prepare grill.

3. Cut swordfish fillet into 4 equal pieces; cut a pocket in each piece, cutting to, but not through, remaining 3 sides. Place cheese slices in fish pockets; secure openings with wooden picks. Coat fillets with cooking spray; dredge in crumb mixture.

4. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place fish on rack; grill, covered, 5 minutes on each side or until fish flakes easily when tested with a fork. Serve immediately.

Created date

April 2008

Nutritional Information

Calories 205
Caloriesfromfat 36 %
Fat 8.1 g
Satfat 3.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 27.8 g
Carbohydrate 3.4 g
Fiber 0.3 g
Cholesterol 55 mg
Iron 0.0 mg
Sodium 424 mg
Calcium 0.0 mg