Grilled Stuffed Swordfish recipe
All Recipes Seafood Fish
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
Nutrition Info
- 296.5 caloriescarbohydrate: 5.8 gcholesterol: 43.8 mgfat: 19 gfiber: 0.8 gprotein: 23.7 gsaturatedFat: 3.2 gservingSize: -sodium: 762.8 mgsugar: 2.1 gtransFat: : -unsaturatedFat: : -
Directions Grilled Stuffed Swordfish
Directions
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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.