Mediterranean-Style Stuffed Swordfish
Ingredients List
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1 (8 ounce) swordfish steak (about 2 inches thick)
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1 tablespoon olive oil
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1 tablespoon fresh lemon juice
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1 teaspoon olive oil
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1 clove garlic, minced
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2 cups fresh spinach - rinsed, dried and torn into bite size pieces
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¼ cup crumbled feta
Instructions
Heat up the grill to a high temperature and lightly grease the grill grate.
Make a slit in the swordfish steak to form a pocket, ensuring it's open on one side. In a small bowl, mix 1 tablespoon of olive oil with lemon juice until well blended. Brush this mixture over both sides of the fish and set aside.
In a small skillet, heat 1 teaspoon of olive oil with garlic over medium heat. Add the spinach to the hot oil and garlic, cooking until wilted. Remove from heat and stuff the spinach into the pocket. Layer feta cheese on top of the spinach inside the pocket.
Grill the fish on the preheated grill for about 8 minutes. Flip the fish and continue cooking until fully done. Use an instant-read thermometer to check that the internal temperature reaches 145°F (63°C).
Nutritional Information (per serving)
| 310 | Calories |
| 20g | Fat |
| 4g | Carbs |
| 28g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 310 | |
| % Daily Value * | |
| Total Fat 20g | 26% |
| Saturated Fat 7g | 36% |
| Cholesterol 72mg | 24% |
| Sodium 476mg | 21% |
| Total Carbohydrate 4g | 1% |
| Dietary Fiber 1g | 3% |
| Total Sugars 2g | |
| Protein 28g | 55% |
| Vitamin C 13mg | 15% |
| Calcium 194mg | 15% |
| Iron 2mg | 11% |
| Potassium 523mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5