BBQ Stuffed Swordfish
Marinated in white wine, soy sauce and sesame oil, these swordfish steaks are stuffed with fresh rocket and diced tomatoes then barbecued to perfection.
Ingredients
Serves: 6
- 6 swordfish steaks
- 4 tablespoons dry white wine
- 4 tablespoons soy sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon grated fresh root ginger
- 2 cloves garlic, crushed
- 1 teaspoon sesame oil
- 3 tablespoons olive oil
- 4 tablespoons fresh lemon juice
- 90g coarsely chopped rocket
- 1 large tomato, diced
- 1/4 cup olive oil
- 1/4 cup lemon juice
Directions
Preparation:1hour ›
Cook:10min ›
Extra time:1hour marinating ›
Ready in:2hours10min
- Rinse and pat dry swordfish. Place in a glass baking dish. In a large mixing bowl, whisk together white wine, soy sauce, mustard, ginger, garlic, sesame oil, olive oil and 4 tablespoons lemon juice. Pour sauce over fish, cover and refrigerate for 1 hour or overnight.
- Remove swordfish from marinade and reserve marinade. Use a sharp knife to cut pockets into the sides of the swordfish steaks.
- In a large bowl, toss together rocket, tomato, 1/4 cup olive oil and 1/4 cup lemon juice. Stuff swordfish with rocket mixture and seal with small skewers or toothpicks. Place marinade in a small saucepan and cook over high heat until reduced by half.
- Heat the grill. Grill swordfish for 5 minutes on each side. Spoon reduced marinade over swordfish and serve.
Similar Recipes
Recently Viewed
Reviews and Ratings
Global Ratings:
(74)
Reviews in English (58)
Used different ingredients. This is absolutely delicious! I used baby spinach instead of rocket, but otherwise followed the recipe exactly. The sauce was a little too salty, so I will use low sodium soy next time. - 29 Sep 2008
Absolutely FANTASTIC! This is incredibly easy to make, extremely impressive when served and tastes phenomenal. I will never make swordfish any other way again! It is THE swordfsh recipe! - 29 Sep 2008
Very, very good! The swordfish was rather thick, so I had to increase the cooking time about 5 additional minutes per side. I highly recommend this delicious recipe! - 29 Sep 2008