Italian stuffed swordfish

Yield: 1 servings

Measure Ingredient
8 Sun-dried tomato halves cheese
1 tablespoon Chopped fresh oregano
⅛ teaspoon Freshly ground black pepper
1½ ounce Shredded mozzarella
¼ teaspoon Garlic salt Four 3-oz swordfish steaks

1. Soak tomatoes in ½ cup boiling water for 2 minutes; drain and reserve 2 tbs liquid. Chop tomatoes; in small bowl, combine reserved liquid and all ingredients except swordfish; let stand 20 minutes. 2.

Place grill rack 5" from coals. Prepare according to man.

3. Cut a 2½" pocket in each swordfish steak; fill pockets evenly with tomato mixture, pushing in firmly. Grill swordfish 7-9 minutes, turning once, or until cooked through.

Similar recipes