Italian stuffed swordfish
1 servings
Ingredients
| Quantity | 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 |
Directions
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.
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