Name: Grilled Stuffed Swordfish
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

Though true grace has various degrees, and there are some that are but babes in Christ, in whom the exercise of the inclination and will, towards divine and heavenly things, is comparatively weak; yet everyone that has the power of godliness in his heart, has his inclinations and heart exercised towards God and divine things, with such strength and vigor that these holy exercises do prevail in him above all carnal or natural affections, and are effectual to overcome them: for every true disciple of Christ "loves Him above father or mother, wife and children, brethren and sisters, houses and lands: yea, than his own life."

Jonathan Edwards

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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