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Grilled Stuffed Swordfish with Spinach and Feta

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PREP TIME
15 min
COOKING TIME
20 min
TOTAL TIME
35 min
SERVINGS
2 servings
Dinner
Grilled Stuffed Swordfish with Spinach and Feta
Ingredients
  • 1 (8 ounce) swordfish steak (about 2 inches thick)
  • 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
  • 1/4 cup crumbled feta
Instructions
1
Preheat the outdoor grill to its highest temperature setting, making sure it's nice and hot before proceeding.
2
Lightly coat the grill grates with a thin layer of oil to prevent sticking and ensure easy food release.
3
Using a sharp knife, carefully make a horizontal incision in the steak, creating an opening that is only on one side. This will help the filling stay inside while cooking.
4
Meanwhile, in a small bowl, whisk together 1 tablespoon of olive oil and freshly squeezed lemon juice until they're fully incorporated. Brush this mixture evenly onto both sides of the fish, making sure it's well-coated.
5
Set the fish aside for now to focus on preparing the filling.
6
In a small skillet, heat 1 teaspoon of olive oil over medium heat. Add minced garlic and sauté for a minute or two until fragrant.
7
Add the fresh spinach leaves to the skillet and cook in the hot oil and garlic until they've wilted down. Remove from heat.
8
Using your hands, gently stuff the cooked spinach mixture into the pocket of the steak.
9
Top the spinach with crumbled feta cheese, making sure it's evenly distributed.
10
Place the steak on the preheated grill and cook for 8 minutes, flipping it over halfway through.
11
Continue cooking the steak until it reaches an internal temperature of 145 degrees F (63 degrees C), as indicated by an instant-read thermometer inserted into the fish.