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.
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
This is an absolutely incredible dish. I almost skipped the stuffing, but am so glad that I didn't. It really added to the flavour and interest. I did reduce the amount of rocket by half, though, and had plenty. It was a big hit with our family. My 11 year old son asked if we could have this swordfish every night. Even my 7 year old cleaned his plate. And as a bonus, it was surprisingly easy to make. We will definitely have this again. - 29 Sep 2008
WOW! This recipe was delicious! The marinade is spectacular and the rocket and tomato mixture adds the finishing touch to this fantastic dish. If you want a palatable sensation then this is for you! - 29 Sep 2008