Pepperjack and Cilantro Stuffed Swordfish

Pepper Jack and Cilantro Stuffed Swordfish

(Adapted from We Are Not Martha)

Ingredients

4 garlic cloves, peeled

1/4 cup tightly packed fresh flat-leaf parsley leaves

1/2 cup tightly packed fresh cilantro leaves

1/4 cup freshly squeezed lemon juice

1 tsp ground cumin

1/2 tsp cayenne pepper

1/2 tsp salt

1/4 C extra virgin olive oil

1/4 tsp black pepper

4 oz. Pepper Jack cheese, grated

3 swordfish steaks, each about 1-inch thick

Salt and freshly ground black pepper to taste

Oil for preparing the grill grates

Lemon halves, optional

Directions

To the bowl of a food processor, add the garlic cloves and pulse for 10 seconds. Add the parsley, cilantro, lemon juice, cumin, cayenne pepper, and salt and pulse again until herbs are finely chopped. With the motor running, stream the olive oil and process until emulsified. Remove a 1/4 cup of mixture and set aside for later use. To the bowl add the grated Pepper Jack cheese and process for 15 seconds (it will look kind of crumbly, and that's ok).

Prepare a grill by lightly brushing the grates with oil and turning the flame to medium.

Prepare the swordfish steaks but slicing a horizontal pocket into the side of the fish. Sprinkle the outside with salt and pepper, then stuff each pocket with the Pepper Jack-Cilantro mixture. You can secure the pocket with a toothpick if you feel it is necessary.

Grill the swordfish for 4-5 minutes then, using a metal spatula, carefully flip to the other side. Brush each swordfish steak with the reserved cilantro mixture and grill for 4-5 minutes, or until the fish begins to easily flake. If you opt to use lemon halves, you can grill those for the final 4-5 minutes.

Serve immediately with any additional cilantro sauce. Goes well with Spanish rice.