Grilled Stuffed Swordfish

Name: Grilled Stuffed Swordfish
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 946 milliliters coarsely chopped arugula; 59 milliliters dry white wine; 1 teaspoon grated fresh ginger root; 2 cloves garlic, minced; 59 milliliters fresh lemon juice; 3 Tbsps lemon juice; 1 Tbsp prepared Dijon-style mustard; 3 Tbsps olive oil; 1 teaspoon sesame oil; 59 milliliters soy sauce; 680 grams swordfish steaks; 237 milliliters chopped fresh tomato

Grilled Stuffed Swordfish is a gluten free, dairy free, and pescatarian recipe with 6 servings. One serving contains 580 calories, 48g of protein, and 38g of fat. This recipe covers 37% of your daily requirements of vitamins and minerals. A mixture of tomato, soy sauce, ginger root, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes roughly 2 hours and 30 minutes. It will be a hit at your The Fourth Of July event. If you like this recipe, you might also like recipes such as Mediterranean Stuffed Swordfish, Mediterranean Stuffed Swordfish, and Grilled Swordfish over Grilled Summer Vegetables.

Instructions

Rinse and pat dry swordfish.

Ingredients you will need

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.

Ingredients you will need

Lemon Juice

Sesame Oil

White Wine

Olive Oil

Soy Sauce

Mustard

Garlic

Ginger

Fish

Equipment you will use

Glass Baking Pan

Mixing Bowl

Whisk

Pour sauce over fish, cover and refrigerate for several hours or overnight.

Ingredients you will need

Sauce

Fish

Remove swordfish from marinade; reserve marinade. Use a sharp knife to cut pockets into the sides of the swordfish steaks.

Ingredients you will need

Swordfish

Marinade

Equipment you will use

Knife

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.

Ingredients you will need

Lemon Juice

Olive Oil

Swordfish

Arugula

Tomato

Equipment you will use

Toothpicks

Bowl

Place marinade in a small saucepan and cook over high heat until reduced by half.

Ingredients you will need

Marinade

Equipment you will use

Sauce Pan

Heat a grill or broiler to high heat. Grill swordfish for 5 minutes on each side. Spoon reduced marinade over swordfish and serve.

Ingredients you will need

Swordfish

Marinade

Equipment you will use

Broiler

Grill

Equipment

Ingredients

Servings:

946milliliters

coarsely chopped arugula 59milliliters

dry white wine 1teaspoon

grated fresh ginger root 2cloves

garlic, minced 59milliliters

fresh lemon juice 3Tbsps

lemon juice 1Tbsp

prepared Dijon-style mustard 3Tbsps

olive oil 1teaspoon

sesame oil 59milliliters

soy sauce 680grams

swordfish steaks 237milliliters

chopped fresh tomato

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Maysaran Arsheen Pinot Gris with a 4.5 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.