| 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 |
T |
Dijon mustard |
| 1 |
t |
Grated fresh ginger |
| 2 |
|
Minced garlic cloves |
| 1 |
t |
Sesame oil |
| 3 |
T |
Olive oil |
| 4 |
|
6 oz. swordfish steaks |
| 4 |
c |
Arugula leaves |
| 3 |
T |
Lemon juice |
| 3 |
T |
Olive oil |
INSTRUCTIONS
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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