Basil, Leek & Mozzarella Stuffed Swordfish
Serves 4 (4 oz. portions)

Ingredients:

2 small leeks, trimmed, cleaned and sliced
1 Tbl. extra virgin olive oil
2 (8-oz.) swordfish steaks or halibut fillets, ¾" – 1" thick
1/2 c. finely grated part-skim mozzarella cheese
1/2 c. fresh basil, chopped
Salt & freshly ground pepper

Steps:

1. In a small non-stick skillet, sauté the leeks in olive oil over medium heat for 6-8 minutes. Remove from heat and cool slightly.

2. Place the fish on a cutting board. To make a pocket, hold the fish flat with the palm of your hand. Holding a sharp, thin-bladed knife parallel to the cutting board, make a 1-inch incision halfway through the thickness of the steak. Cut through the length of the steak, then to each side to form a pocket leaving a ½-inch border on the sides uncut. Be careful not to cut through the top, bottom or opposite edge of the fish.

3. Toss the mozzarella, basil, and leeks together and gently stuff into the fish. Brush the fish with olive oil, sprinkle with salt and freshly ground pepper and place on a lightly oiled grill.

4. Cook over medium-hot coals in a covered grill for 5-6 minutes per side. The fish is done when the flesh is no longer translucent.

Nutritional content per serving: Calories 323, Fat 15 g, Fiber 2 g, Sodium 185 mg