Grilled Stuffed Swordfish Recipe

Ingredients
<br>- 1 1/2 pounds swordfish steaks
<br>- 1/4 cup dry white wine
<br>- 1/4 cup soy sauce
<br>- 1 tablespoon prepared Dijon-style mustard
<br>- 1 teaspoon grated fresh ginger root
<br>- 2 cloves garlic, minced
<br>- 1 teaspoon sesame oil
<br>- 3 tablespoons olive oil
<br>- 1/4 cup fresh lemon juice
<br>- 4 cups coarsely chopped arugula
<br>- 3 tablespoons olive oil
<br>- 3 tablespoons lemon juice
<br>- 1 cup chopped fresh tomato
<br><p></p>Directions
<br>step 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.
<br>step 2: Remove swordfish from marinade; reserve marinade. Use a sharp knife to cut pockets into the sides of the swordfish steaks.
<br>step 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.
<br>step 4: Place marinade in a small saucepan and cook over high heat until reduced by half.
<br>step 5: Heat a grill or broiler to high heat. Grill swordfish for 5 minutes on each side. Spoon reduced marinade over swordfish and serve.
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Ingredients
- 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

Directions
step 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.
step 2: Remove swordfish from marinade; reserve marinade. Use a sharp knife to cut pockets into the sides of the swordfish steaks.
step 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.
step 4: Place marinade in a small saucepan and cook over high heat until reduced by half.
step 5: Heat a grill or broiler to high heat. Grill swordfish for 5 minutes on each side. Spoon reduced marinade over swordfish and serve.

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