| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Home4 |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
White wine |
| 1/4 |
c |
Lime juice |
| 1/4 |
c |
Soy sauce |
| 1 |
tb |
Dijon mustard |
| 1 |
ts |
Grated fresh ginger |
| 2 |
|
Minced garlic cloves |
| 1 |
ts |
Sesame oil |
| 3 |
tb |
Olive oil |
| 4 |
|
6 oz. swordfish steaks |
| 4 |
c |
Arugula leaves |
| 3 |
tb |
Lemon juice |
| 3 |
tb |
Olive oil |
INSTRUCTIONS
MARINADE
Directions: Whisk together the ingredients for the marinade in a large
bowl. Place the swordfish steaks into the marinade and allow to marinate in
the refrigerator for 1 hour. Cut a horizontal slit into the side of each
steak. Toss together the arugula, lemon juice and olive oil. Stuff each
steak with the arugula and secure opening. Grill or saut. the stuffed
swordfish for 5 minutes on each side or until cooked through. Serve hot or
cold.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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