Grilled Stuffed Swordfish recipe

6 servings

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

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.

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.