Grilled Stuffed Swordfish

Grilled Stuffed Swordfish

46
STORMYSCARLETT 0

"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

2 h 30 m {{adjustedServings}} servings 296 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 296 kcal
  • 15%
  • Fat:
  • 19 g
  • 29%
  • Carbs:
  • 5.8g
  • 2%
  • Protein:
  • 23.7 g
  • 47%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 763 mg
  • 31%

Based on a 2,000 calorie diet

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Directions

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  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.

Footnotes

  • Note
  • 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.
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Reviews

46
  1. 59 Ratings

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This is an absolutely incredible dish. I almost skipped the stuffing, but am so glad that I didn't. It really added to the flavor and interest. I did reduce the amount of arugula by half, though...

Very, very good! The swordfish was rather thick, so I had to increase the cooking time about 5 additional minutes per side. I highly recommend this delicious recipe!

This is absolutely delicious! I used baby spinach instead of arugula, but otherwise followed the recipe exactly. The sauce was a little too salty, so I will use low sodium soy next time.