Stuffed Swordfish

Description
Makes 6 servings.

Ingredients

 * 1 5-ounce can saffron/yellow rice mix, prepared according to package directions
 * 3/4 cup frozen peas, thawed
 * 1/3 cup mayonnaise
 * 1 2-ounce jar diced pimiento
 * 6 swordfish steaks (5 to 6 ounces each)*
 * 2 tablespoons butter or margarine, melted
 * 1/2 teaspoon salt
 * 1/2 teaspoon ground black pepper
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided

Directions
Combine cooked rice, peas, mayonnaise and pimientos. Cut a pocket in each swordfish steak. Spoon 1/3 cup stuffing into each steak. Place on greased baking sheet. Brush with melted butter; sprinkle with salt and butter. Bake at 400 degrees 8 to 10 minutes or until fish flakes easily with fork.

Cover and heat remaining rice mixture in baking dish until thoroughly heated. Serve swordfish with heated rice mixture.