Grilled Stuffed Swordfish
Swordfish is the steak of the sea, and this restored preparation treats it accordingly: an hour in a bright ginger-soy-lime marinade, then a pocket cut into each steak and packed with arugula dressed in lemon and olive oil. The greens wilt inside as the fish grills, basting it from within.
Ingredients
- For the marinade: 1/4 cup white wine
- 1/4 cup lime juice
- 1/4 cup soy sauce
- 1 tsp Dijon mustard
- 1 tsp grated fresh ginger
- 2 garlic cloves, minced
- 1 tsp sesame oil
- 3 Tbsp olive oil
- 4 swordfish steaks, about 6 oz each
- For the stuffing: 4 cups arugula leaves
- 3 Tbsp lemon juice
- 3 Tbsp olive oil
Method
- Whisk together the marinade ingredients in a large bowl.
- Add the swordfish steaks and marinate in the refrigerator for 1 hour.
- Cut a horizontal slit into the side of each steak to form a pocket. Toss the arugula with the lemon juice and olive oil.
- Stuff each steak generously with the dressed arugula and secure the opening with a toothpick.
- Grill (or sauté) the stuffed swordfish about 5 minutes per side, until just cooked through. Serve hot or cold.
Notes from the Grill
An hour is the ceiling for this marinade - the lime will start 'cooking' the fish beyond it. Oil the grate well and flip exactly once; swordfish rewards confidence. Done means just opaque at the center, about 140-145°F - it keeps cooking off the grill. Serving it cold the next day, sliced over greens, is quietly spectacular.
Serving Ideas
Plate the steaks whole with charred lemon halves for squeezing, or slice crosswise to show the green stuffing spiral. Couscous or grilled bread suits the Mediterranean register better than potatoes here.