Grilled Arugula-Stuffed Swordfish Steaks

Yield: 4 servings

Ingredients

• 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

Preparation

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.

Nutritional Information

Calories:

234 (29% from fat)

Fat:

7.6g (sat 2g,mono 2.7g,poly 1.8g)

Protein:

35.3g

Carbohydrate:

3.4g

Fiber:

0.0g

Cholesterol:

66mg

Iron:

1.6mg

Sodium:

573mg

Calcium:

84mg