Grilled Arugula-Stuffed Swordfish Steaks |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
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.
2. 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.
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.
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