Grilled Stuffed Swordfish

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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2 h 30 m servings 296 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 296 kcal
  • 15%
  • Fat:
  • 19 g
  • 29%
  • Carbs:
  • 5.8g
  • 2%
  • Protein:
  • 23.7 g
  • 47%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 763 mg
  • 31%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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.


  • Note
  • 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.


  1. 60 Ratings

Most helpful positive review

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...

Most helpful critical review

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

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...

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!

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.

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...

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 marinad...

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 Arugal...

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

Very good. Made this as part of a "surf & turf". Many people liked the sauce on their steak just as much as on the Swordfish.

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 ...

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