Source: dLife

A light and fresh arugula stuffed fish with a sesame ginger marinade.

Servings

24 oz swordfish fillets (4 (6-ounce) steaks)
0.25 cup white wine (dry)
0.25 cup fresh lime juice
0.25 cup low sodium soy sauce
1 tsp dijon mustard
1 tsp fresh ginger root , peeled and grated
0.5 tsp black pepper
0.5 tsp sesame oil (dark)
1 medium garlic cloves , minced
0.25 tsp salt
4 cup fresh chopped arugula
1 cooking spray

1 Slice a long cut into the side of each swordfish steak, forming a deep pouch. Reserve.
2 In a large shallow platter, whisk together wine, lime juice, soy sauce, mustard, ginger, pepper, sesame oil, and garlic. Arrange steaks in liquid, flipping to fully coat. Wrap with plastic wrap and chill for 30 minutes.
3 Preheat grill.
4 Take steaks out of marinade, saving liquid. Season insides of steaks with salt and reserve.
5 Toss arugula in reserved liquid, fully coating. Take arugula out of marinade. Spoon arugula into pouches of steaks, filling about 3/4 of the way. Fasten with toothpicks.
6 Lay steaks on a cooking spray coated grill rack and cook 5 minutes per side; fish should be tender and flake easily.

Be sure not to overcook fish, as it will become chewy. Tuna steaks also work great with this.