Grilled Stuffed Swordfish Recipe

Name: Grilled Stuffed Swordfish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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

703

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 pounds swordfish steaks, 1/4 cup dry white wine, 1/4 cup soy sauce, 1 tablespoon prepared Dijon-style mustard, and more.

Yes, Grilled Stuffed Swordfish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Stuffed Swordfish

How did you like this recipe?

Frequently Asked Questions