Grilled Stuffed Swordfish

Grilled Stuffed Swordfish This wonderful dish is truly an impression maker. It is easy to prepare and is guaranteed to get rave reviews! Great with wild and long grain rice or garlic mashed potatoes!

Ingredients

Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 20 mins

    COOK : 10 mins

    TOTAL : 2 hrs

    SERVING : 6

    YIELD : 6 servings

  • 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.

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  • 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.

Per Serving: 297 calories; protein 23.7g; carbohydrates 5.8g; fat 19g; cholesterol 43.8mg; sodium 762.8mg. The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.