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Grilled Stuffed Swordfish
Grilled Stuffed Swordfish
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
150 minutes
Marinate swordfish in zesty white wine, soy sauce, and ginger. Stuff with arugula and tomato, then grill for a mouthwatering summer dish.
Ingredients:
  • 1.5 pounds swordfish steaks
  • 0.25 cup dry white wine
  • 0.25 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
  • 0.25 cup fresh lemon juice
  • 4 cups coarsely chopped arugula
  • 3 tablespoons lemon juice
  • 1 cup chopped fresh tomato
Instructions:
  • Wash and dry swordfish. Transfer fish to a glass baking dish. Combine white wine, soy sauce, mustard, ginger, garlic, sesame oil, olive oil, and 1/4 cup lemon juice in a large bowl. Pour the marinade over the fish, cover, and refrigerate for several hours or overnight.
  • Take the swordfish out of the marinade, saving the marinade for later. With a sharp knife, create pockets in the sides of the swordfish steaks.
  • Combine arugula, tomato, olive oil, and lemon juice in a large bowl. Use this flavorful mixture to stuff the swordfish before securing with toothpicks.
  • Cook the marinade in a small saucepan over high heat until it is reduced by half.
  • Preheat a grill or broiler to high heat. Grill swordfish for 5 minutes per side. Drizzle with reduced marinade before serving.

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