Grilled Arugula-Stuffed Swordfish Steaks



4 servings

Recipe from

Cooking Light

Nutritional 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


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


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.

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.

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.

Mark Bittman,

Cooking Light

May 1997
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