SWORDFISH STUFFED WITH SPINACH, BASIL, AND HERB CHEESE
3 tablespoons butter
1 small onion, finely chopped
4 garlic cloves, finely chopped
6 cups baby spinach leaves, packed
¼ cup fresh basil leaves, chopped
1 ½ teaspoons salt, divided
½ teaspoon black pepper, divided
1, 5.5-ounce package Boursin garlic and herb cheese
½ cup Monterey Jack cheese, shredded
2-pounds, 1-1 ¼” thick swordfish steaks (4 steaks)
¼ teaspoon paprika
2 tablespoons olive oil
1 lemon cut into wedges
Melt the butter in a large skillet over medium high heat and cook the onions and garlic until they are soft and fragrant, about 2 minutes. Add the spinach, basil, ½ teaspoon of the salt, and ¼ teaspoon of the pepper. Cook, stirring, until just wilted. Turn heat to low and stir in the Boursin and Jack cheeses until melted. Remove to a bowl and bring to room temperature. Place in the fridge or freezer to chill.
Cut a slit, horizontally, through the center of each swordfish steak. Do not cut all the way through the back or sides, but create a large ‘pocket’ in the fish. Divide the filling into 4 parts and stuff it into each of the ‘pockets’. Season the fish on both sides with the remaining salt, pepper, and the paprika.
Heat the oil in a large deep skillet over medium high heat. When the oil is hot, add the stuffed swordfish steaks and cook for 3-4 minutes on each side until golden and a just cooked through. A fork should slide easily in and out of the center of the meat on both the top and bottom. Once seared on both sides, turn each steak with tongs and sear the opening of the pocket to seal in any of the stuffing that may be oozing out.
Squeeze lemon over the tops of the fish and garnish with more basil.