Grilled Arugula-Stuffed Swordfish Steaks

• 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

1. 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.
2. 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.
3. 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.

swordfish steaks, white wine, lime juice, soy sauce, mustard, fresh ginger, ground pepper, dark sesame oil, garlic, salt, trimmed arugula, cooking spray

Taken from www.myrecipes.com/recipe/grilled-arugula-stuffed-swordfish-steaks (may not work)