Reviewed: May 21, 2012

I love this! I've never had swordfish before. I followed what one other person suggested and baked at 350 for 20 mins. It was wonderful!

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TARENWALTERS

Home Town: Borger, Texas, USA

Living In: Dallas, Texas, USA

Reviewed: Apr. 20, 2012

This is fast and great tasting. My swordfish was too thin to stuff (about an inch) so I just made a bed out of the sutffing. Also instead of using a crumbled Feta, I used a creamy goat cheese (Laura Chenel Creamy Chevre) which has just the right amount of bite for the fish.

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WPS

Reviewed: Sep. 12, 2011

Excellent!!!

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Eagle3294

Reviewed: Jul. 6, 2011

very yummy! I baked it and added some shrimp on top!

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danielle

Reviewed: May 26, 2011

This was delicious! I used a toaster oven at 300 F on broil for about 12 minutes. I also sprinkled salt on the spinach and both sides of the swordfish.

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Scarborough Fair

Cooking Level: Intermediate

Home Town: Prunedale, California, USA

Reviewed: Feb. 8, 2011

i love this dish easy aand delicious!

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kikimeow

Reviewed: Aug. 23, 2010

Yummy! I agree with other users on making extra stuffing for topping.

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Amanda

Cooking Level: Intermediate

Home Town: Lusby, Maryland, USA

Reviewed: Aug. 13, 2010

This was excellent! It was my first attempt at preparing swordfish and the recipe was nearly fool proof. My only change is that I had to broil the fish (on low for 7 minutes on each side). The reviews that suggested mixing the feta and spinach together before stuffing the fish and using the leftovers as a topping were spot on. Also the recipe also lends its self to personal additions like kalamata olives and/or artichoke. Yum!

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Veronica M.

Reviewed: May 22, 2010

I'm new to the world of fish, and this was an amazingly easy and delicious meal. My husband, who is the chef in our house was amazed by the meal! Definitely a keeper! I, too, mixed in the feta and made extra stuffing for the top. -Highly recommend! -Oh, I made it alongside the Asparagus, Feta and Couscous Salad recipe I found on this site... great pairing!

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