Source: dLife

Swordfish stuffed with mozzarella cheese and a combination of various spices makes this a flavorful meal.

Servings

3 tbsp grated Parmesan cheese
2 tbsp Bread Crumbs, white, very low sodium
1 tbsp capers, drained , minced
1 tbsp chopped parsley , minced
0.5 tsp black pepper
1 medium garlic cloves , minced
1 lb swordfish fillets (about 2 inches thick)
2 oz part skim shredded mozzarella , cut into 4 equal slices
1 cooking spray

1 To prepare, combine the first 6 ingredients, mix thoroughly. Set aside.
2 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 toothpicks. Coat fillets with cooking spray, dredge in crumb mixture.
3 Coat grill rack with cooking spray, place on grill over medium-hot coals (350 - 400 degrees). Place fish on rack, grill, covered, 5 minutes on each side or until fish flakes easily when tested with a fork.
4 Serve immediately.

If your cooking for guests, stuff the fish before company arrives, and keep the prepared fish in the refrigerator. Then coat the fish with crumb mixture and grill it for 10 minutes before serving.