Cheese Topped Swordfish Recipes
MEDITERRANEAN STUFFED SWORDFISH
This swordfish steak stuffed with spinach and feta cheese can be grilled or broiled.
Provided by Valerie
Categories World Cuisine Recipes European Greek
Time 35m
Yield 2
Number Of Ingredients 7
Steps:
- 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 309.7 calories, Carbohydrate 3.5 g, Cholesterol 71.5 mg, Fat 20.4 g, Fiber 0.7 g, Protein 27.5 g, SaturatedFat 7.2 g, Sodium 475.9 mg, Sugar 1.6 g
HEALTHY PESTO-TOPPED GRILLED SWORDFISH STEAK RECIPE
No fridge should be without a bottle of premade pesto. It pairs perfectly with pasta, of course, but also works as an excellent sandwich spread,...
Provided by David Zinczenko and Matt Goulding
Categories Dinner, Lunch
Number Of Ingredients 7
Steps:
- Spread the pesto all over the swordfish steaks, cover, and marinate in the fridge for 30 minutes. While the fish marinates, heat the olive oil in a sauté pan over medium heat. Add the garlic and cook for a minute or two, until lightly browned. Add the tomatoes and sauté until the skins are lightly blistered and about to pop, about 5 minutes. Season with salt and pepper. Preheat a grill or grill pan. Season the fish all over with salt and pepper. When the grill is hot, cook the swordfish for 4 to 5 minutes per side, until the fish is cooked all the way through and the flesh flakes with gentle pressure. Reheat the tomatoes and top each steak with a scoop.
Nutrition Facts : Calories 250
CHEESE-TOPPED SWORDFISH
My husband, Alan, got this fantastic recipe from a college friend after his Alaskan fishing trip.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 1 serving.
Number Of Ingredients 4
Steps:
- Place fish in a greased 1-qt. baking dish. Drizzle with butter. Combine mayonnaise and Parmesan cheese; spread over fish. , Bake, uncovered, at 425° for 16-20 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 712 calories, Fat 65g fat (18g saturated fat), Cholesterol 106mg cholesterol, Sodium 850mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 29g protein.
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- Heat the grill to medium-high heat. Using long-handled tongs, lightly oil the grill grates by dipping a paper towel or a cut onion into Grapeseed Oil or another high smoke point oil and rubbing it on the grill grates.
- Pat the swordfish dry with a paper towel, and season on both sides with a small amount of oil, salt, fresh pepper, and a small sprinkling of cumin. (I pour a small amount of the oil in the palms of my hands and rub my hands with the oil on the fish. Sprinkle the oiled fish with salt, pepper, and cumin, and rub lightly with your hands to get the spices to stick to the fish.)
- When the grill is hot, place swordfish onto the grates. For an attractive crosshatch of grill marks, rotate the steaks 90 degrees after about 2 minutes on each side. Grill the swordfish for about 5 minutes per side, depending on the thickness of the fish, or until tender and cooked through when pierced with a knife. You can also test for doneness by pressing the swordfish steak with your finger; it should break into clean flakes when fully cooked. Remove the swordfish from the grill. Remove skin (if any) from fish, and flake into large pieces with a fork. Set aside.
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- preheat grill to medium high heat. cut mozzarella cheese into bite size pieces, slice tomatoes in half and chop basil. Combine in a bowl with olive oil, balsamic vinegar, salt and pepper. set aside
- Pat swordfish dry, then rub olive oil on each side. Season with salt and pepper and place on the grill. Squeeze about a wedge worth of lemon on each side as you cook. About 4-7 minutes, until center is opaque.
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