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Vegetable Stuffed Swordfish

Serves: 4
Total Calories: 239

Ingredients

1 1/2 to 1 3/4 pounds fresh or frozen swordfish steaks, cut 1-inch thick
1 cup shredded carrot
1/3 cup sliced green onions
1 clove garlic
2 teaspoons butter or margarine
2/3 cup Ready-To-Eat cold cereal Special K® (crushed to 1/3 cup)
2 teaspoons chopped fresh marjoram or 1/2 teaspoon dried marjoram leaves
lemon wedges

Directions:

1. Thaw fish, if frozen. Lightly coat cold grill rack with nonstick cooking spray. In small saucepan cook carrots, onion and garlic in butter until tender. Stir in KELLOGG'S SPECIAL K cereal and marjoram.

2. Remove bones from fish, if necessary. Cut into 4 serving-size portions. Cut a pocket in each portion by cutting along one side almost through to the other side.

3. Spoon carrot mixture into pockets. Secure with toothpicks.

4. Grill fish directly over medium coals about 12 minutes or until fish flakes easily with a fork, turning once halfway through grilling. Remove toothpicks. Serve with lemon wedges.

Nutritional Facts:

Serves: 4
Total Calories: 239
Calories from Fat: 65

This Vegetable Stuffed Swordfish recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.


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