Grilled Swordfish Steaks Stuffed with Pepper Jack Cheese

Grilled Swordfish Steaks Stuffed with Pepper Jack Cheese

April 12, 2011

20

I think by summer’s end, I’ll be known as the eccentric girl in my apartment building. The sun is starting to stay out longer these days, which means food photos with natural light. Unfortunately, I don’t have my own deck in my apartment unit. But there’s a common deck down the hall from me. So, after I cook dinner (or, well, anything). I run down the hallway carrying platters of food, through the common room and out to the deck.

And I’m usually wearing these:

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P.S. they’re the most comfortable slippers in the world.

Then I proceed to take tons and tons of photos before the sun sets.

I’m not overly concerned by the weird looks I get. I like to feel at home in my building and if the other ladies can sit in the common room knitting, drinking wine, and gossiping; then I can carry plates of food through the building and take photos of it outside in my slippers, right?

Thank you. I knew you’d understand. You always do 🙂

On Sunday afternoon, Chris and I headed to Market Basket to do our grocery shopping after hanging out at my parents’ house. In case you’re not from the New England area, Market Basket (or Demoulas where I’m from) is SO much cheaper and better than anywhere in the city (they have more Bob’s Red Mill products than any Whole Foods!) While there, I realized I had approximately 1 hour to make dinner if I wanted to catch any natural sunlight. The race was on. Luckily, while at my parents’ house, I came across this lovely book:

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Yes, The Cheese Lover’s Cookbook and Guide by Paula Lambert. Heaven.

And it didn’t take long for me to pick out a recipe I needed to make ASAP: Grilled Swordfish Steaks Stuffed with Pepper Jack Cheese. It looked super simple and obviously delicious. I never really pair fish with cheese, unless it’s fish tacos, and this seemed like the perfect way. There are two steps to this recipe. First is the sauce.

Grilled Swordfish Steaks Stuffed with Pepper Jack Cheese (serves 2):
Adapted from Paula Lambert’s The Cheese Lover’s Cookbook and Guide

Herb Sauce:

• 5 garlic cloves, peeled
• 1/2 C tightly packed fresh flat-leaf parsley leaves
• 1/2 C tightly packed fresh cilantro leaves
• 1/4 C freshly squeezed lemon juice
• 1-2 t ground cumin
• 1/2 t cayenne pepper
• Salt to taste
• 1/2 C extra virgin olive oil
• Freshly ground black pepper to taste

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Start the motor on your food processor (you can use a blender if you don’t have one), drop the garlic through the feed tube. Then add parsley and cilantro leaves and pulse to finely chop the herbs. Add lemon juice, cumin, cayenne, and salt and process to blend.

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With the motor running, drizzle olive oil through the tube and process until thickened and emulsified. Taste and adjust seasonings if need be.

Set aside or refrigerate if not serving within an hour or so. And step one is complete. Easy!

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Now for the fish.

Swordfish:

• 2 swordfish steaks, each 1-inch thick (about 1 pound)
• 4 oz. Pepper Jack cheese (I used Cabot, of course)
• 2 sprigs fresh cilantro, leaves only (plus a couple sprigs for garnish)
• 1 T extra virgin olive oil
• Salt and freshly ground black pepper to taste

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Grate cheese and mix with cilantro leaves.

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Rinse swordfish steaks and pat dry. Cut a horizontal slit in the side of each steak to form a pocket. Stuff each pocket with 1/2 the cheese and cilantro mix.

You’re supposed to secure the opening with toothpicks, but since I couldn’t find my toothpicks anywhere, I didn’t. And it was fine.

Rub the fish with olive oil on all sides and season with salt and pepper.

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Now, heat a grill pan and cook swordfish steaks for about 3 minutes on each side. You’ll know it’s done then the flesh is opaque and flakey, but not dry. Spoon 2 tablespoons of herb sauce onto each steak, spread it on the fish and let cook for another one minute.

I was rushing around so much, I didn’t take a picture of my fish grilling, but I used my Le Creuset grill pan. You could definitely use a frying pan if you don’t have a grill pan. Or you could use an actual grill!

I took the swordfish off the grill pan, got my slippers on, and ran out the door and down the hall.

There was still a little bit of daylight left!

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This ended up being an awesome dish! It literally took about 30 minutes and was packed with flavor and perfect for summer.

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The herb sauce is definitely like a pesto and I love how it complemented the mildness of the fish and the slight spiciness of the cheese.

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When I make fish, I want it to be simple and this most definitely was. Some might argue with the idea of adding cheese to fish, but I say cheese makes everything more delightful and this was a hit. I squeezed a little extra lemon over the top, too.

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And now I am insanely excited for summer and taking photos on the deck in the sun. I wish it could last forever. By September, I’m sure everyone in the building will be wondering what the heck I’m doing. But maybe I can just invite them over for dinner. Nah, that would mean less food for us.

Do you do anything that could have your neighbors thinking you’re a bit eccentric?

[Sues]

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20 Responses to "Grilled Swordfish Steaks Stuffed with Pepper Jack Cheese"

  1. Haley says:

    I totally love your slippers!! They look suuupeer comfy =).

    My neighbors definitely think I’m strange when I take photos of my jewelry on the deck [mostly because I plead with my pieces to “stop blowing in the wind”]. But it sort of evens out because they have a 1 year old who screams at the top of her lungs randomly.

  2. Elizabeth says:

    That grilled lemon looks so pretty on the side of the fish. I knew Market Basket was cheapy cheap but I had no idea they had a great Bob’s Red Mill selection! I wonder what other hidden treasures lurk within their aisles.

  3. Haha.. great visual of you taking photos of food on the common deck while ladies knit in the common room :). I bet they’re wishing they were about to eat what you just cooked up! These swordfish steaks sound delicious – and just look at that oozy cheese!

  4. Shannon says:

    I need to make this ASAP. I have been looking for a new way to cook swordfish and while I’m with you on being hesitant to mix fish & cheese, I’m definitely willing to give it a go!

    When I’m taking food photos on my back porch I usually have an added comical element, I’m usually trying to hold the dog back with one leg because he wants to jump up on the chair the food is on.

  5. Ok, that looks seriously good!! I’ve stuffed a lot of things with cheese, but never fish… must try this!
    I surprisingly never see my neighbors….maybe they think I’m a recluse or something….great!! lol

  6. Michelle says:

    I love MB (or Demoulas as us locals would call it) as much as you do! I’m pretty sure my neighbors think I’m weird when I put my slow cooker on to cook something overnight and it will smell like slow-cooked meat first thing the next morning.

  7. This looks amazing! The building behind us can sort of see into our kitchen when there are no leaves on the trees. I dance in the kitchen. A lot. 🙂 I am sure they have seen my moves. I also take photos on our deck, and at the wrong angle, it could appear I am taking photos of the neighbors. I’m not though, I promise!

  8. What a great idea to stuff the fish with cheese! I’m sure my neighbors think we’re nuts when we take the dog into the back yard to play (insert ridiculous dog nicknames here).

  9. Candace Karu says:

    I love fish tacos, so this stuffed swordfish is a natural extension. The herb sauce and grilled lemon…inspired! Can’t wait to try this. PS. You are not eccentric. If I were your neighbor, I’d be chatting you up, hoping for an invitation!

  10. Monique says:

    that photo with the cheese oozing out of hte fish is the money shot.
    I love swordfish! i have some in the freezer that I have been thinking about for a few days now…

  11. how awesome!

    the judges on chopped always turn their noses up at the combo of fish and cheese, but this sounds pretty awesome for the pescavores!

  12. Shannon says:

    interesting, i fell in love with swordfish two summers ago… never would’ve thought about cheese on top but i love the sounds/looks of this!! cute slippers 🙂

  13. I live for cheese…I need that cookbook!

  14. Juliana says:

    Wow, the swordfish looks awesome with the lemony sauce on it…what a prefect meal…great pictures! Have a great week ahead 🙂

  15. Alison says:

    I love how you’re like “Weee this is easy!” and I looked over this recipe and my brain went to mush. Doesn’t mean I’m not going to try it though. 🙂

  16. Ann says:

    Market Basket is totally the best kept secret in New England! The prices are the best, and they are the only place to find Margarita’s Hot Salsa and all the Bob’s Red Mill you can handle Plus, they have an awesome cheese section, and since they’re greek, the best feta and olives!

  17. Bee says:

    Haha, I can totally relate, my camera is CRAP so natural light is essential to my pictures not looking like total poo. I do most of my cooking on weekend afternoons now because of it.

    I also just tried cooking fish for the first time! Tilapia Piccata 🙂 Is swordfish less flakey than normal fish though? I’d be worried about splitting it during stuffing…

  18. Daisy says:

    these look phenom and i love your slippers + the crazy photographer antics 😉

  19. Evan @swEEts says:

    So not only do I think this is Ah-mazing, but I have my fiance sitting next to me who just said Ooooh and moved closer to gawk with me at this delicious meal! I also wanted to let you know that I appreciate you rushing down the hall to take pics- I used to take my food out the front door of my apartment and just waited for the day someone asked what the heck I was doing haha

  20. Amykate says:

    That looks yummy! I have got to try swordfish.

    My neighbours think I’m crazy… I assume, they can no doubt hear me singing badly whilst cooking on Friday nights – thin walls in our adjoining kitchens – but a friday night with a bottle of wine, good music and baking is fun! They should join me….

    Anyhoo – NB for your non-US readers, the book mentioned above? The one you HAVE to have? I’ve just bought a copy though abebooks for £ 4.60 including p&p from the US 😀 Can’t wait!

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