Stuffed Swordfish

Description
Makes 6 servings.

Ingredients

 * 1 x 5-ounce can saffron/yellow rice mix, prepared according to package directions
 * ¾ cup frozen peas, thawed
 * ⅓ cup mayonnaise
 * 1 x 2-ounce jar diced pimiento
 * 6 swordfish steaks (5 to 6 ounces each)*
 * 2 tablespoons butter or margarine, melted
 * ½ teaspoon salt
 * ½ teaspoon ground black pepper
 * 2 eggs, beaten
 * 1½ cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated cheddar cheese, divided

Directions

 * 1) Combine cooked rice, peas, mayonnaise and pimientos.
 * 2) Cut a pocket in each swordfish steak. Spoon ⅓ cup stuffing into each steak.
 * 3) Place on greased baking sheet.
 * 4) Brush with melted butter; sprinkle with salt and butter.
 * 5) Bake at 400°F for 8 to 10 minutes or until fish flakes easily with fork.
 * 6) Cover and heat remaining rice mixture in baking dish until thoroughly heated.
 * 7) Serve swordfish with heated rice mixture.