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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5 users found this review helpful

Reviewer:

sarenee

Reviewed: May 18, 2010

WOW!!!! This recipe is amazing in every way. It was YUUUUMMMYYYY and healthy! Two thumbs way up.

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4 users found this review helpful

Reviewer:

katielynn

Cooking Level: Beginning

Living In: Newcastle, Wyoming, USA

Reviewed: Apr. 24, 2010

I just had this for dinner. Having never made swordfish before, I opted not to stuff it and topped it with the spinach mixture instead. Also, I added sun-dried tomatoes to the spinace/feta mixture, and it was sooooooo good. Next time, I will stuff it. I think the feta would add more flavor to the fish if it was stuffed inside.

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5 users found this review helpful

Reviewer:

kourte

Cooking Level: Intermediate

Living In: Memphis, Tennessee, USA

Reviewed: Feb. 14, 2010

This is fantastic. It is by far the best swordfish recipe I've had, even when baked instead of grilled.

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1 user found this review helpful

Reviewer:

redpepperineverything

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

Reviewed: Dec. 28, 2009

Great recipe idea! I added chopped onion salt pepper and one egg so it was like a spinach spanikopita insert. We ended up broiling in oven and came out delicious!!! I will make again. Served with rice pilaf

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4 users found this review helpful

Reviewer:

maryann

Cooking Level: Intermediate

Home Town: Salem, New Hampshire, USA

Reviewed: Dec. 21, 2009

From a Non "fish" person, we all loved it. I did what everybody recommended and put the Feta with the veggies. I didn't have spinach in my garden.I used Fresh chard from my garden and then even added some sundried tomatoes to the sauce along with chopped mushrooms, all cooked together. With the leftover, I served it in a dish to put on top of fish. I am in shock that the whole family LOVED it! Thanks for a great recipe!

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3 users found this review helpful

Reviewer:

JTIMBAN

Cooking Level: Expert

Home Town: Dayton, Ohio, USA

Living In: Paradise Valley, Arizona, USA

Reviewed: Nov. 8, 2009

This dish is exquisite! We prepared exactly as stated and grilled over charcoal. Fantastic. 5+ stars! Thank you for sharing!

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1 user found this review helpful

Reviewer:

Nicole

Cooking Level: Intermediate

Home Town: Danville, Virginia, USA

Living In: Greensboro, North Carolina, USA

Reviewed: May 29, 2009

First time i ever cooked swordfish, and it was great and easy to make

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1 user found this review helpful

Reviewer:

siropaides

Reviewed: Mar. 11, 2009

This was GREAT! I added artichokes and capers. I sauteed some garlic, wilted the spinach into the garlic, then added the articokes and capers and let it cook for about 3 minutes and then I stuffed it and the feta into the fish, and topped the fish with the rest of the mixture. I broiled it for about 10-15 minutes. It was absolutely amazing. Thanks for the great idea!

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25 users found this review helpful

Reviewer:

Barrie

Reviewed: Feb. 22, 2009

Simply put- delicious. I used a sesame/ginger seasoning on the fish- and for the stuffing, mixed previously frozen spinach with feta and shallots.........served it with an aioli made of mayo,lemon, dijon, and capers...........WONDERFUL! and simple.

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4 users found this review helpful