Grilled Stuffed Swordfish
Arugula and tomato are stuffed inside swordfish, which has been marinated in white wine and soy sauce with ginger flavoring. The dish is then grilled to perfection.
Clean and dry the swordfish.
In a glass baking dish, put the fish.
Stir together white wine, soy sauce, mustard, ginger, garlic, sesame oil, and 1/4 cup lemon juice in a sizable mixing bowl.
Cover and chill the fish with sauce for several hours or overnight.
Swordfish should be removed from the marinade; keep marinade.
Create pockets in the sides of the swordfish steaks using a sharp knife.
Combine the arugula, tomato, 3 tablespoons of olive oil, and 3 tablespoons of lemon juice in a big bowl.
Seal swordfish with toothpicks after stuffing with arugula mixture.
Put the marinade in a small pan and heat it up until it is reduced by half.