Reviewed: Aug. 3, 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!

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LISAGHM

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: East Bridgewater, Massachusetts, USA

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Reviewed: 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.

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KRAEZDAY

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Feb. 18, 2004

Easy to make & will impress your dinner guest.

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CHERSHUG

Cooking Level: Expert

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Reviewed: Feb. 1, 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.

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6FT2REDHEAD

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Reviewed: Aug. 18, 2003

This was good, but I wasn't as crazy about it as everyone else. However, it was a healthy, easy, unique, good recipe. My husband liked it better than me.

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CHEFJULIE1

Cooking Level: Intermediate

Home Town: Boulder, Colorado, USA

Living In: Chesterfield, Virginia, USA

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Reviewed: May 28, 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.

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DBURDEN1

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Reviewed: Apr. 30, 2003

Perfect to "wow" them at a dinner party. Out of this world ! My compliments to the chef.

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SEACOASTALLEGRO

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Reviewed: Apr. 2, 2003

Absolutely fantastic and out of the ordinary recipe for swordfish! Don't skip stuffing! --it adds greatly to the flavor & uniqueness. Also, I used left over stuffing (arugula, etc.) by placing it directly on the serving plate and placing the cooked fish on top, dribbling sauce over all!

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TEJAKSW

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Reviewed: Mar. 6, 2003

Have made this many times and comes out perfect. A keeper for our family

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NBERK

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Reviewed: Oct. 23, 2002

I love swordfish, and this recipe really made it special.

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FIREMOM

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Reviewed: Oct. 21, 2002

Easy to make!! I broiled it instead of grilling it and it came out great.

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SLSWINSTON

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Reviewed: Oct. 20, 2002

Fish is definitely not a "fave" of mine. My husband used this recipe without stuffing it. The marinade reduced and then used as sauce was muy magnific!!! I am now a swordfish fan.

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SNYUNT

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Reviewed: Oct. 2, 2002

One of the best recipes I've made from this site. I cut down on the arugula, and everything came out perfectly.

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BOOBINSON

Cooking Level: Intermediate

Home Town: Suffern, New York, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Jul. 28, 2002

Delicious and sooooo savory! Marinated for both swordfish and mahi-mahi for about 3 hours. Added 2 tablespoons of honey to balance the tartness of the lemon. Would definitely use this recipe again!

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SukiCookie

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Reviewed: Jul. 21, 2002

my husband liked this one more than me. he thought it was good...i thought it was ok

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RAFFAELA74

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Reviewed: Feb. 15, 2002

This is an exceptional recipe. I prepared it using 4 swordfish steaks cut about 1 1/2 - 1 3/4" thick (combined weight was 2.3 pounds; the butcher inserted the slit for me. The only change that I would suggest is in the amount of arugula--4 cups of chopped arugula was too much; 2 cups would be adequate. The sauce made and served according to directions was fabulous. Due to the thickness of the fish that I chose, I grilled each side for 6 minutes. The results were perfect. Thank you!

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WARSAW

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Reviewed: Jul. 31, 2001

I've made this recipe three times within two months. I never got around to stuffing the swordfish. But everyone loves this merinade and the fish comes out so moist. Everytime I make any kind of fish, my husband asks if I made this sauce. It's best if you let it sit for 24 hours and pour some of the sauce on the fish while grilling it.

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T-SCONLEY

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Reviewed: Oct. 10, 2000

This was such a good recipe!!The sauce that you pour over this really added to an already exceptional dish. This is something that looks like you spent hours preparing and it was so quick and easy and everyone just raved and raved about it...keep it for your special dinners and you won't go wrong!!!

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BOOBYDOOFY

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Reviewed: Sep. 14, 2000

I made this for a group of friends and everyone couldn't believe how totally fabulous this dish is...the marinade cooked down was excellent served over the swordfish...this is an exceptional recipe and truly a keeper...it beats the best restaurant swordfish I've ever had! Five stars all the way!!!

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BOONDOCTOR

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Grilled Stuffed Swordfish

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