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Grilled Arugula Stuffed Swordfish Steaks
Source: dLife

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

Prep Time: 40 minutes
Cook Time: 10 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 276.1
Total Carbs 4.2 g
Dietary Fiber 0.5 g
Sugars 0.8 g
Total Fat 8.7 g
Saturated Fat 2.2 g
Unsaturated Fat 1.8 g
Potassium 813.0 mg
Protein 39.8 g
Sodium 739.9 mg
Dietary Exchanges
1 1/2 Fat , 1/2 Vegetables , 5 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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24 oz  swordfish fillets
0 1/4 cup  white wine
0 1/4 cup  fresh lime juice
0 1/4 cup  low sodium soy sauce
1 tsp  dijon mustard
1 tsp  fresh ginger root
0 1/2 tsp  black pepper
0 1/2 tsp  sesame oil
1 each  medium garlic cloves
0 1/4 tsp  salt
4 cup  fresh chopped arugula
1 each  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.

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