Cheese-Stuffed Swordfish

Ingredients

• 0.5 teaspoon pepper black
• 1 tablespoon capers minced drained
• 2 tablespoons breadcrumbs dry fine
• 1 tablespoon parsley fresh minced
• 1  garlic clove minced
• 3 tablespoons parmesan cheese grated
• 2 ounces part-skim mozzarella cheese cut into 4 equal slices
• 1 pound swordfish fillet thick ( 2 inches )

Equipment

• grill

Directions

1. Combine first 6 ingredients; mix well. Set aside.
2. Prepare grill.
3. Cut swordfish fillet into 4 equal pieces; cut a pocket in each piece, cutting to, but not through, remaining 3 sides.
4. Place cheese slices in fish pockets; secure openings with wooden picks. Coat fillets with cooking spray; dredge in crumb mixture.
5. Coat grill rack with cooking spray; place on grill over medium-hot coals (350 to 400).
6. Place fish on rack; grill, covered, 5 minutes on each side or until fish flakes easily when tested with a fork.
7. Serve immediately.