• 6servings
  • 10minutes
  • 296calories

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C
MineralsCalcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds swordfish steaks

  2. 1/4 cup dry white wine

  3. 1/4 cup soy sauce

  4. 1 tablespoon prepared Dijon-style mustard

  5. 1 teaspoon grated fresh ginger root

  6. 2 cloves garlic, minced

  7. 1 teaspoon sesame oil

  8. 1/4 cup fresh lemon juice

  9. 4 cups coarsely chopped arugula

  10. 3 tablespoons olive oil

  11. 3 tablespoons lemon juice

  12. 1 cup chopped fresh tomato

Instructions Jump to Ingredients ↑

  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.


Send feedback