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Grilled Arugula-Stuffed Swordfish Steaks

Yield 4 servings

Ingredients

  • 4 (6-ounce) swordfish steaks (about 1 1/2 inches thick)
  • 1/4 cup dry white wine
  • 1/4 cup fresh lime juice
  • 1/4 cup low-sodium soy sauce
  • 1 teaspoon Dijon mustard
  • 1 teaspoon grated peeled fresh ginger
  • 1/2 teaspoon coarsely ground pepper
  • 1/2 teaspoon dark sesame oil
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 4 cups trimmed arugula
  • Cooking spray

Nutrition Information

  • calories 234
  • caloriesfromfat 29 %
  • fat 7.6 g
  • satfat 2 g
  • monofat 2.7 g
  • polyfat 1.8 g
  • protein 35.3 g
  • carbohydrate 3.4 g
  • fiber 0.0 g
  • cholesterol 66 mg
  • iron 1.6 mg
  • sodium 573 mg
  • calcium 84 mg

How to Make It

  1. Cut a horizontal slit through one side of each steak to form a deep pocket; set aside. Combine wine and next 7 ingredients (wine through garlic) in a large shallow dish; stir well. Add steaks, turning to coat. Cover and marinate in refrigerator 30 minutes.

  2. Remove steaks from marinade, reserving marinade. Sprinkle salt into pockets of steaks; set aside. Add arugula to marinade; toss well. Remove arugula from marinade; discard marinade. Stuff about 3/4 cup arugula into each pocket; secure each pocket with a wooden pick.

  3. Prepare grill. Place swordfish steaks on grill rack coated with cooking spray, and grill 5 minutes on each side or until fish flakes easily when tested with a fork.