Ginny Ambrose’s Stuffed & Glazed Swordfish Steaks

Black cherry marinade (store-bought)
4 fresh swordfish steaks
1/4 cup fresh cilantro, coarsely chopped
1 T fresh rosemary, minced
1T parsley, coarsely chopped
1 clove fresh garlic, minced
1/4 cup green (spring) onions, chopped (including tops)
2 T olive oil (can be light or extra virgin)
1 T fresh lemon juice
1/2 t sea salt (any coarse salt will do)
freshly ground black pepper to taste
1/2 t paprika
1/2 cup cooked rice (white or brown)

Marinate swordfish in glaze for at least 4 hours
Crush herbs, garlic and onion together in small bowl.
(I use a mortar and pestle.)
Add olive oil, lemon juice, salt, pepper, paprika and rice. Mix all ingredients in bowl and set aside.
Slice a “pocket” into the swordfish steaks.
Stuff with rice mixture and secure with toothpicks.
Brush steaks with cherry glaze and grill 10-15 minutes until done. Top with glaze and serve. (Remove toothpicks)

I made my own glaze by cooking cherries, (Make a reduction), adding brown sugar, honey, lemon juice, and balsamic vinegar glaze. Any cherries will do. Store-bought marinades can also be used. Enjoy!

Father of us all, This meal is a sign of Your love for us:
Bless us and bless our food. Help us to give you glory each day Through Jesus Christ our Lord. Amen!

Submit original recipe to Ginny Ambrose at the rectory: vambrose@verizon.net or by mail.