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Grilled Stuffed Swordfish

Grilled Stuffed Swordfish

  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    2 h 30 m
STORMYSCARLETT

STORMYSCARLETT

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!

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Ingredients {{adjustedServings}} servings

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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

Directions

  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.
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Reviews

dburdenbates
12

dburdenbates

8/11/2003

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, and had plenty. It was a big hit with our family. My 11 year old son asked if we could have this swordfish every night. Even my 7 year old cleaned his plate. And as a bonus, it was surprisingly easy to make. We will definitely have this again.

LISAGHM
10

LISAGHM

8/3/2004

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!

KRAEZDAY
9

KRAEZDAY

7/14/2004

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.

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