Cheese-Stuffed Swordfish
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.
How to Make It
Combine first 6 ingredients; mix well. Set aside.
Prepare grill.
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.
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.
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