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Parmesan cheese breadcrumbs capers parsley black pepper garlic swordfish fillet Mozzarella cheese olive oil
Viewed: 50 - Published at: 8 years agoIngredients
- 3 tablespoons grated Parmesan cheese
- 2 tablespoons fine, dry breadcrumbs
- 1 tablespoon drained capers, minced
- 1 tablespoon minced fresh parsley
- 1/2 teaspoon black pepper
- 1 garlic clove, minced
- 1 (1-pound) swordfish fillet (about 2 inches thick)
- 2 ounces part-skim mozzarella cheese, cut into 4 equal slices
- Olive oil-flavored cooking spray
Method
- Combine first 6 ingredients; mix well. Set aside.
- Prepare grill.
- Cut swordfish fillet into 4 equal pieces; cut a pocket in each piece, cutting to, but not through, remaining 3 sides. Place cheese slices in fish pockets; secure openings with wooden picks. Coat fillets with cooking spray; dredge in crumb mixture.
- Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place fish on rack; grill, covered, 5 minutes on each side or until fish flakes easily when tested with a fork. Serve immediately.
