Grilled Stuffed Swordfish Recipe - Allrecipes.com
Grilled Stuffed Swordfish Recipe
  • READY IN hrs

Grilled Stuffed Swordfish

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"This wonderful dish is truly an impression maker. It is easy to prepare and is guaranteed to get rave reviews! Great with wild and long grain rice or garlic mashed potatoes!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. 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.
  2. Remove swordfish from marinade; reserve marinade. Use a sharp knife to cut pockets into the sides of the swordfish steaks.
  3. 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.
  4. Place marinade in a small saucepan and cook over high heat until reduced by half.
  5. Heat a grill or broiler to high heat. Grill swordfish for 5 minutes on each side. Spoon reduced marinade over swordfish and serve.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 10 mins
  • READY IN 2 hrs 30 mins

Footnotes

  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
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Reviews More Reviews

Most Helpful Positive Review
Aug 11, 2003

This is an absolutely incredible dish. I almost skipped the stuffing, but am so glad that I didn't. It really added to the flavor and interest. I did reduce the amount of arugula by half, though, and had plenty. It was a big hit with our family. My 11 year old son asked if we could have this swordfish every night. Even my 7 year old cleaned his plate. And as a bonus, it was surprisingly easy to make. We will definitely have this again.

 
Most Helpful Critical Review
Feb 11, 2007

NOT G-F unless you specifically use GF soy sauce. Be Careful!!!! Came up in GF recipe guide.

 

58 Ratings

Aug 03, 2004

Very, very good! The swordfish was rather thick, so I had to increase the cooking time about 5 additional minutes per side. I highly recommend this delicious recipe!

 
Jul 14, 2004

This is absolutely delicious! I used baby spinach instead of arugula, but otherwise followed the recipe exactly. The sauce was a little too salty, so I will use low sodium soy next time.

 
Nov 05, 2004

WOW! This recipe was delicious! The marinade is spectacular and the arugula and tomato mixture add the finishing touch to this fantastic dish. If you want a palatable sensation then this is for you!

 
Aug 10, 2004

A nice recipe that was enjoyed by everyone at a recent bar-b-que. Due to the high mercury content in swordfish I decided to use cod instead. I also added some toasted sesame seeds to the marinade. Thanks so much Judith!

 
Feb 06, 2004

Wow! An impression maker is right! Swordfish is rather expensive but I certainly justified the purchase when I made this dish! The only change I made was to substitute Baby Spinach for Arugala and leave out the oil in the stuffing. I felt these changes had added health benefits and they certainly did not take away from this dish. Delicious! Thanks Judith.

 
Aug 15, 2005

If grilling, 2 steaks should be cooked on med. heat for 13-14 minutes

 

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Nutrition

  • Calories
  • 296 kcal
  • 15%
  • Carbohydrates
  • 5.8 g
  • 2%
  • Cholesterol
  • 44 mg
  • 15%
  • Fat
  • 19 g
  • 29%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 23.7 g
  • 47%
  • Sodium
  • 763 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

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