Grilled Stuffed Swordfish

• 1 1/2 pounds swordfish steaks
• 1/4 cup dry white wine
• 1/4 cup soy sauce
• 1 tablespoon prepared Dijon-style mustard
• 1 teaspoon grated fresh ginger root
• 2 cloves garlic, minced
• 1 teaspoon sesame oil
• 3 tablespoons olive oil
• 1/4 cup fresh lemon juice
• 4 cups coarsely chopped arugula
• 3 tablespoons olive oil
• 3 tablespoons lemon juice
• 1 cup chopped fresh tomato

1. Rinse and pat dry swordfish. Place fish in a glass baking dish. In a large mixing bowl, whisk together white wine, soy sauce, mustard, ginger, garlic, sesame oil, olive oil and 1/4 cup lemon juice. Pour sauce over fish, cover and refrigerate for several hours or overnight.
2. Remove swordfish from marinade; reserve marinade. Use a sharp knife to cut pockets into the sides of the swordfish steaks.
3. In a large bowl, toss together arugula, tomato, 3 tablespoons olive oil and 3 tablespoons lemon juice. Stuff swordfish with arugula mixture and seal with toothpicks.
4. Place marinade in a small saucepan and cook over high heat until reduced by half.
5. Heat a grill or broiler to high heat. Grill swordfish for 5 minutes on each side. Spoon reduced marinade over swordfish and serve.

swordfish steaks, white wine, soy sauce, mustard, ginger root, garlic, sesame oil, olive oil, lemon juice, arugula, olive oil, lemon juice, tomato

Taken from www.allrecipes.com/recipe/19929/grilled-stuffed-swordfish/ (may not work)