Cooking Directions
Preheat the grill to high heat and lightly grease the grates with olive oil.
Carefully cut a horizontal slit into the center of the swordfish steak to create a deep pocket, keeping three sides intact.
In a small bowl, whisk together the lemon juice and 1 tbsp (15 ml) of olive oil, then brush the mixture evenly onto both sides of the fish.
Heat the remaining 1 tsp (5 ml) of olive oil in a small skillet over medium-low heat.
Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the spinach to the skillet and cook for 3 to 5 minutes, until the leaves are fully wilted.
Remove from heat.
Carefully spoon the wilted spinach and garlic mixture into the swordfish pocket.
Scatter the crumbled feta cheese over the spinach inside the pocket. Secure with toothpicks if needed.
Place the stuffed swordfish on the preheated grill and cook for 7-9 minutes.
Gently flip the steak and continue grilling for another 5-7 minutes, or until the swordfish is opaque and firm with an internal temperature of 145°F (63°C).
Remove from the grill and serve immediately.
Pat the Fish Dry: Before marinating, pat the swordfish dry with a paper towel. This helps the marinade adhere and creates beautiful, professional-looking grill marks.
Squeeze the Spinach: After sautéing the spinach, squeeze out any excess moisture before stuffing the fish. This crucial step prevents the filling from becoming watery and the fish from getting soggy.
