Grilled Stuffed Swordfish Recipe

Swordfish: A firm, meaty fish that's perfect for grilling and holds up well to stuffing.

Spinach: Fresh, chopped spinach adds a vibrant color and nutritious element to the stuffing.

Feta cheese: Crumbled feta cheese brings a tangy, creamy texture to the stuffing.

Olive oil: Used to bind the stuffing ingredients and add a touch of richness.

Garlic: Minced garlic provides a robust, aromatic flavor.

Lemon zest: Adds a refreshing citrus note that brightens up the dish.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a hint of spice and depth to the stuffing.

When cutting a pocket into the swordfish fillets, use a sharp knife and make a horizontal slit about three-quarters of the way through the thickness of the fish. This will create a deep enough pocket to hold the spinach and feta cheese mixture without cutting all the way through the fillet. Be gentle to avoid tearing the fish, which could cause the stuffing to fall out during grilling.

• swordfish - Substitute with mahi-mahi: Mahi-mahi has a similar firm texture and mild flavor, making it a good alternative for grilling and stuffing.

• swordfish - Substitute with halibut: Halibut is another firm white fish that holds up well to grilling and can be easily stuffed.

• chopped spinach - Substitute with kale: Kale provides a similar texture and nutritional profile, though it may need to be cooked slightly longer to soften.

• chopped spinach - Substitute with Swiss chard: Swiss chard offers a similar leafy texture and can be used in the same quantity.

• feta cheese - Substitute with goat cheese: Goat cheese has a similar tangy flavor and creamy texture, making it a good alternative.

• feta cheese - Substitute with ricotta cheese: Ricotta provides a milder flavor and creamy texture, which can complement the other ingredients well.

• olive oil - Substitute with avocado oil: Avocado oil has a similar smoke point and neutral flavor, making it suitable for grilling.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is another neutral oil with a high smoke point, ideal for grilling.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it should be used in smaller quantities.

• minced garlic - Substitute with shallots: Shallots offer a milder, slightly sweet flavor that can complement the dish well.

• lemon zest - Substitute with lime zest: Lime zest provides a similar citrusy brightness and can be used in the same quantity.

• lemon zest - Substitute with orange zest: Orange zest offers a slightly sweeter citrus flavor, which can add a unique twist to the dish.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it should be used sparingly to avoid overpowering the dish.

• pepper - Substitute with cayenne pepper: Cayenne pepper can add a bit of heat and spice, though it should be used in smaller quantities.

• Allow the swordfish to cool completely before storing. This helps to prevent condensation, which can make the fish soggy.
• Wrap each fillet individually in plastic wrap or aluminum foil to maintain freshness and prevent freezer burn.
• Place the wrapped fillets in an airtight container or a resealable freezer bag. Label the container with the date to keep track of storage time.
• Store the grilled stuffed swordfish in the refrigerator if you plan to consume it within 2-3 days. For longer storage, place it in the freezer where it can last up to 2 months.
• When ready to reheat, thaw the swordfish in the refrigerator overnight if frozen. Avoid thawing at room temperature to prevent bacterial growth.
• Reheat the stuffed swordfish in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also reheat it on the grill over medium heat for a few minutes on each side.
• For best results, avoid microwaving as it can make the fish rubbery and the stuffing less flavorful.

• Oven Method:

  1. Preheat your oven to 275°F (135°C).
  2. Place the leftover grilled stuffed swordfish on a baking sheet.
  3. Cover the fish with aluminum foil to retain moisture.
  4. Heat in the oven for about 15-20 minutes or until the internal temperature reaches 145°F (63°C).
  5. Serve hot and enjoy the revived flavors.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a tablespoon of olive oil or a small pat of butter to the skillet.
  3. Place the stuffed swordfish in the skillet and cover with a lid.
  4. Cook for about 4-5 minutes on each side, ensuring the fish is heated through.
  5. Serve immediately for a quick and delicious meal.

• Microwave Method:

  1. Place the leftover swordfish on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to prevent drying out.
  3. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.
  4. Let it sit for a minute before serving to allow the heat to distribute evenly.

• Steaming Method:

  1. Fill a pot with a small amount of water and bring it to a simmer.
  2. Place the stuffed swordfish in a steamer basket over the simmering water.
  3. Cover and steam for about 5-7 minutes, or until heated through.
  4. This method helps retain moisture and keeps the fish tender.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover swordfish in the air fryer basket.
  3. Heat for about 5-7 minutes, checking halfway through to avoid overcooking.
  4. Serve hot with your favorite sides for a crispy and delicious reheated meal.

• Grill: Essential for cooking the swordfish fillets to perfection with a nice char and smoky flavor.

• Mixing bowl: Used to combine the spinach, feta cheese, olive oil, garlic, and lemon zest.

• Knife: Necessary for cutting a pocket into each swordfish fillet.

• Cutting board: Provides a safe surface for cutting the swordfish fillets and chopping the spinach.

• Tongs: Useful for flipping the swordfish fillets on the grill without breaking them apart.

• Measuring cups: Needed to measure out the chopped spinach and crumbled feta cheese accurately.

• Measuring spoons: Used to measure the olive oil, minced garlic, and lemon zest.

• Basting brush: Handy for applying any additional olive oil to the swordfish fillets before grilling.

• Plate: For serving the grilled stuffed swordfish once it's cooked.

• Spatula: Can be used to help remove the stuffed swordfish from the grill without damaging the fillets.

Prepare the filling: Mix the spinach, feta cheese, olive oil, garlic, and lemon zest ahead of time and store in the fridge.

Pre-cut pockets: Cut pockets in the swordfish fillets the night before to save time during cooking.

Use a grill pan: If you don't have an outdoor grill, use a grill pan on your stove to cook the stuffed swordfish.

Quick seasoning: Season the stuffing mixture and swordfish simultaneously to streamline the process.