Angelakis Weekly Seafood Specials



Rocket & Tomato Stuffed Swordfish

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You Need: (Serves 6)

  • 6 swordfish steaks
  • 4 tablespoons dry white wine
  • 4 tablespoons soy sauce
  • 1 tablespoon dijon mustard
  • 1 teaspoon grated fresh root ginger
  • 2 cloves garlic, crushed
  • 1 teaspoon sesame oil
  • 6 tablespoons olive oil
  • 7 tablespoons fresh lemon juice
  • 90g coarsley chopped rocket
  • 1 large tomato, chopped



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