Grilled Stuffed Swordfish

1 ½ pounds swordfish steaks

¼ cup dry white wine

¼ 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

¼ 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.