Digger's Choice Fresh Seafood Swordfish | Fresh Swordfish | Swordfish Steaks | Shipped overnight

Grilled Swordfish

INGREDIENTS:

4 (8 ounce) swordfish steaks
1/2 cup teriyaki sauce
2 tablespoons margarine, softened
1 teaspoon garlic powder

DIRECTIONS:

Preheat outdoor grill for medium heat.
Marinate swordfish in teriyaki sauce for 5 minutes per side.
Lightly oil grill grate. Grill steaks, basting frequently with melted margarine, for 5 to 6 minutes per side, or until fish flakes easily with a fork. Season with garlic powder and serve.

Grilled Stuffed Swordfish

INGREDIENTS:

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

DIRECTIONS:

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.

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