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Grilled Stuffed Swordfish

1/4 c White wine
1/4 c Lime juice
1/4 c Soy sauce
1 tb Dijon mustard
1 ts Grated fresh ginger
2 Minced garlic cloves
1 ts Sesame oil
3 tb Olive oil
4 6 oz. swordfish steaks
4 c Arugula leaves
3 tb Lemon juice
3 tb Olive oil

Whisk together the ingredients for the marinade in a large bowl. Place the swordfish steaks into the marinade and allow to marinate in the refrigerator for 1 hour. Cut a horizontal slit into the side of each steak. Toss together the arugula, lemon juice and olive oil. Stuff each steak with the arugula and secure opening. Grill or sauté the stuffed swordfish for 5 minutes on each side or until cooked through. Serve hot or cold.

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