Grilled Stuffed Swordfish

Grilled Stuffed Swordfish
  • 1 1/2 pounds swordfish steaks
  • 1/4 cup dry white wine
  • 1/4 cup soy sauce
  • 1 tablespoon prepared Dijon-style mustard
  • 1 teaspoon grated fresh ginger root
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 3 tablespoons olive oil
  • 1/4 cup fresh lemon juice
  • 4 cups coarsely chopped arugula
  • 3 tablespoons olive oil
  • 3 tablespoons lemon juice
  • 1 cup chopped fresh tomato


  1. Rinse and pat dry swordfish. Place fish in a glass baking dish. In a large mixing bowl, whisk together white wine, soy sauce, mustard, ginger, garlic, sesame oil, olive oil and 1/4 cup lemon juice. Pour sauce over fish, cover and refrigerate for several hours or overnight.
  2. Remove swordfish from marinade; reserve marinade. Use a sharp knife to cut pockets into the sides of the swordfish steaks.
  3. In a large bowl, toss together arugula, tomato, 3 tablespoons olive oil and 3 tablespoons lemon juice. Stuff swordfish with arugula mixture and seal with toothpicks.
  4. Place marinade in a small saucepan and cook over high heat until reduced by half.
  5. Heat a grill or broiler to high heat. Grill swordfish for 5 minutes on each side. Spoon reduced marinade over swordfish and serve.

03/20/2017
Grilled Stuffed Swordfish, recipe PT15M PT1H 5 455 calories

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