Reviewed: Sep. 30, 2012

EXCELLENT! I made this as written and it turned out perfectly! I did not stuff the swordfish, but made the stuffing and put it on top of the grilled fish. I served it up with a variety of grilled vegetables with a Greek -style dressing. So Good! I will be making this again and again!

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3 users found this review helpful

Reviewer:

traceyposner

Cooking Level: Expert

Home Town: Fort Walton Beach, Florida, USA

Living In: Goldsboro, North Carolina, USA

Reviewed: Jun. 1, 2012

This dish is delicious!!! We broiled the swordfish in our oven and it is easy to make. The stuffing is tasty. I recommend that you make a little extra and add the spinach mixture on top also.

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Reviewer:

Carole

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Dresher, Pennsylvania, USA

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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Reviewer:

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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Reviewer:

WPS

Reviewed: Sep. 12, 2011

Excellent!!!

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Reviewer:

Eagle3294

Reviewed: Jul. 6, 2011

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

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Reviewer:

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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Reviewer:

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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Reviewer:

kikimeow

Reviewed: Aug. 23, 2010

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

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Reviewer:

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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