Mediterranean Stuffed Swordfish

This was easy to make, and the spinach mixture was delicious. I combined the spinach, feta, black olives, and orange bell pepper. I also seasoned my fish with onion powder, garlic powder, and some California garlic salt. I baked it at 350 for 20 minutes. Then I added two pats of butter and cooked it on broil for 2-3 minutes more.

I've made this a half dozen times and it's about the only way that I prepare swordfish anymore. It tastes awesome and looks like you fused all day on a restaurant quality meal. That's half true because it's no fuss at all. You can literally get this on the table in 15 to 20 minutes. Lots of flavor and texture without overpowering the naturally delicate taste of swordfish.

My review disappeared. Luckily I keep copies in my recipe software. Here is the original...Oct 28, 21. This Is Frickin Awesome. It's good to remind myself that you don't always need lots of herbs and spices, sometimes the combination of ingredients speak for themselves. I didn't want to fiddle with "stuffing", I wanted more of the spinach per serving so used it as a bed instead. For "stuffing" sauted 2 shallots and lots of garlic in the heavy, high-sided nonstick fry pan. Used a whole (8 oz?) bag spinach, wilted down, then added chopped kalamata olives and roasted red peppers. Removed from pan and used to pan fry the swordfish. Saved feta for the end and just salt and pepper on both spinach and fish. Lemon wedges with fish. Simply served the fish on the bed of spinach mix with a farro pilaf and roasted asparagus. One of the best meals I've made in a long time.

I’ve done this with chicken first sauted then baked. This was great on the charcoal grill and easy!