Cheese-Stuffed Swordfish

• 3 tablespoons grated Parmesan cheese
• 2 tablespoons fine, dry breadcrumbs
• 1 tablespoon drained capers, minced
• 1 tablespoon minced fresh parsley
• 1/2 teaspoon black pepper
• 1 garlic clove, minced
• 1 (1-pound) swordfish fillet (about 2 inches thick)
• 2 ounces part-skim mozzarella cheese, cut into 4 equal slices
• Olive oil-flavored cooking spray

1. Combine first 6 ingredients; mix well. Set aside.
2. Prepare grill.
3. Cut swordfish fillet into 4 equal pieces; cut a pocket in each piece, cutting to, but not through, remaining 3 sides. Place cheese slices in fish pockets; secure openings with wooden picks. Coat fillets with cooking spray; dredge in crumb mixture.
4. Coat grill rack with cooking spray; place on grill over medium-hot coals (350u0b0 to 400u0b0). Place fish on rack; grill, covered, 5 minutes on each side or until fish flakes easily when tested with a fork. Serve immediately.

parmesan cheese, breadcrumbs, capers, parsley, black pepper, garlic, swordfish fillet, mozzarella cheese, olive oil

Taken from www.myrecipes.com/recipe/cheese-stuffed-swordfish (may not work)