BBQ Stuffed Swordfish

    2 hours 10 minutes

    Marinated in white wine, soy sauce and sesame oil, these swordfish steaks are stuffed with fresh rocket and diced tomatoes then barbecued to perfection.

    78 people made this

    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

    Preparation:1hour  ›  Cook:10min  ›  Extra time:1hour marinating  ›  Ready in:2hours10min 

    1. 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.
    2. Remove swordfish from marinade and reserve marinade. Use a sharp knife to cut pockets into the sides of the swordfish steaks.
    3. 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.
    4. Heat the grill. Grill swordfish for 5 minutes on each side. Spoon reduced marinade over swordfish and serve.

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    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