Posted by Karen on October 21, 2000 at 15:24:41:
In Reply to: recipe posted by Nancy on October 20, 2000 at 18:10:18:
Stuffed Swordfish
1 tablespoon butter
3 tablespoons olive oil
2 tablespoons tarragon, fresh
4 8oz Swordfish, fresh
salt
1/4 teaspoon cayenne
2 ounces Jalsberg cheese, cut in thin strips
Heat the butter and olive oil and tarragon
until the butter is melted. Set aside. This
makes the sauce.
Take a sharp knife and slice the Swordfish to
make a pocket (like a pita). Season, to taste
the outside of the fish with salt and Cayenne pepper.
Next stuff the Fish with the sauce and cheese.
Grill indirectly about 12 - 15 minutes or until
fish is done.
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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
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.
Remove swordfish from marinade; reserve marinade. Use
a sharp knife to cut pockets into the sides of the
swordfish steaks.
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.
Place marinade in a small saucepan and cook over high
heat until reduced by half.
Heat a grill or broiler to high heat. Grill swordfish for 5
minutes on each side. Spoon reduced marinade over
swordfish and serve.
Makes 6 servings