Grilled Stuffed Swordfish
Ingredients
- 1 ½ pounds swordfish steaks
- ¼ cup dry white wine
- ¼ 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
- ¼ cup fresh lemon juice
- 4 cups coarsely chopped arugula
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- 1 cup chopped fresh tomato
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Instructions
- 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.
- Remove swordfish from marinade; reserve marinade. Use a sharp knife to cut pockets into the sides of the swordfish steaks.
- 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.
- Place marinade in a small saucepan and cook over high heat until reduced by half.
- Heat a grill or broiler to high heat. Grill swordfish for 5 minutes on each side. Spoon reduced marinade over swordfish and serve.
Source
Original recipe: View Original