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Grilled Arugula-Stuffed Swordfish Steaks


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  • 4 (6-ounce) swordfish steaks (about 1 1/2 inches thick
  • 1/4 cup dry white wine
  • 1/4 cup fresh lime juice
  • 1/4 cup low-sodium soy sauce
  • 1 teaspoon Dijon mustard
  • 1 teaspoon grated peeled fresh ginger
  • 1/2 teaspoon coarsely ground pepper
  • 1/2 teaspoon dark sesame oil
  • 1 garlic clove minced
  • 1/4 teaspoon salt
  • 4 cups trimmed arugula
  • Cooking spray


Servings 1


Step 1

Cut a horizontal slit through one side of each steak to form a deep pocket; set aside. Combine wine and next 7 ingredients (wine through garlic) in a large shallow dish; stir well. Add steaks, turning to coat. Cover and marinate in refrigerator 30 minutes.

Remove steaks from marinade, reserving marinade. Sprinkle salt into pockets of steaks; set aside. Add arugula to marinade; toss well. Remove arugula from marinade; discard marinade. Stuff about 3/4 cup arugula into each pocket; secure each pocket with a wooden pick.

Prepare grill. Place swordfish steaks on grill rack coated with cooking spray, and grill 5 minutes on each side or until fish flakes easily when tested with a fork.


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