Grilled Stuffed Swordfish

Grilled Stuffed Swordfish
  • PREP TIME
    20 mins
  • COOK TIME
    10 mins
  • TOTAL TIME
    2 hrs 30 mins
  • SERVING
    6 People
  • VIEWS
    181

Elevate your seafood game with this stunning Grilled Stuffed Swordfish. Flaky swordfish steaks, marinated in a vibrant citrus-soy glaze, are generously filled with a peppery arugula and tomato salad, creating a symphony of flavors and textures that will impress even the most discerning palate.

Ingridients

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Nutrition

  • Carbohydrate
    6 g
  • Cholesterol
    44 mg
  • Fiber
    1 g
  • Protein
    24 g
  • Saturated Fat
    3 g
  • Sodium
    763 mg
  • Sugar
    2 g
  • Fat
    19 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 2 hrs Prepare the Marinade: Rinse the swordfish steaks and pat them dry. Place them in a glass baking dish. In a bowl, whisk together the white wine, soy sauce, Dijon mustard, ginger, garlic, sesame oil, 3 tablespoons of olive oil, and 1/4 cup of lemon juice. Pour the marinade over the fish, cover, and refrigerate for at least 2 hours, or preferably overnight. (Marinating time: 2 hours to overnight)

Image Step 02
02 Step

Recipe View 15 mins Prepare the Swordfish: Remove the swordfish from the marinade, reserving the marinade for later. Using a sharp knife, carefully cut a deep pocket into the side of each swordfish steak, being careful not to cut all the way through. (Preparation time: 15 minutes)

Image Step 03
03 Step

Recipe View 10 mins Prepare the Arugula Stuffing: In a large bowl, gently toss together the arugula, chopped tomato, and 3 tablespoons of lemon juice. (Preparation time: 10 minutes)

Image Step 04
04 Step

Recipe View 15 mins Stuff the Swordfish: Generously stuff each swordfish pocket with the arugula mixture. Secure the opening with toothpicks to prevent the filling from spilling out during grilling. (Preparation time: 15 minutes)

Image Step 05
05 Step

Recipe View 7 mins Reduce the Marinade: Pour the reserved marinade into a small saucepan. Bring to a boil over high heat and cook until the marinade has reduced by half, about 5-7 minutes. This will intensify the flavors and create a delicious glaze. (Cooking time: 5-7 minutes)

Image Step 06
06 Step

Recipe View 10 mins Grill the Swordfish: Preheat your grill to high heat. Grill the stuffed swordfish steaks for about 5 minutes per side, or until the fish is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C). (Grilling time: 10 minutes)

Image Step 07
07 Step

Recipe View 1 mins Glaze and Serve: During the last minute of grilling, spoon the reduced marinade over the swordfish to create a beautiful glaze. Serve immediately and enjoy!

For a richer flavor, use a dry sherry instead of white wine in the marinade.
Feel free to add other vegetables to the arugula stuffing, such as chopped red onion, bell pepper, or cucumber.
If you don't have a grill, you can broil the swordfish in the oven. Place the fish on a baking sheet and broil for about 5-7 minutes per side, or until cooked through.
Serve with a side of wild rice pilaf or roasted asparagus for a complete and elegant meal.

Jakayla Ankunding

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 60 Ratings)
Total Reviews: (4)
  • Lavonne Quitzon

    Easy to follow and the results are amazing. I'll definitely be making this again!

  • Kole Strosin

    I made this for a dinner party, and everyone raved about it! The swordfish was perfectly cooked, and the flavors were so well balanced.

  • Heidi Murray

    This recipe is a showstopper! The marinade is incredible, and the arugula stuffing adds a lovely freshness.

  • Fannie Ankunding

    I added a little balsamic glaze at the end, and it was the perfect touch!

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