Grilled Arugula-Stuffed Swordfish
Kelly Moriarty
ingredients
- 4 6 oz. 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 tsp Dijon mustard
- 1 tsp grated peeled fresh ginger
- 1/2 tsp coarsley ground pepper
- 1/2 tsp dark sesame oil
- 1 garlic clove, minced
- 1/4 tsp salt
- 4 cups trimmed arugula
directions
- 1
Cut a horizontal slit through one side of each steak to form a deep pocket; set aside. Combine the wine and next 7 ingredients (wine through garlic) in a large shallow dish; stir wel. Add steaks, turning to coat. Cover and marinate in refrigerator for 30 minutes.
- 2
Remove steaks from marinade, reserving marinade. Sprinkle salt into pockets; set aside. Add arugula to marinade; toss well. Remove arugula and discard marinade. Stuff about 3/4 cup arugula into each pocket; securing with a wooden pick.
- 3
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.
notes
234 calories; 7.6 grams fat
Source: Kelly Moriarty
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