Ginger and Garlic Marinated Swordfish Stuffed With Tomatoes recipe

Preparation Time: 8 hours | Cooking Time: 20 minutes

Swordfish is marinated overnight in a lovely mixture of ginger, garlic, soy and sesame oil, then stuffed with garlic, tomato and rocket before being baked until flaking and tender in this recipe.


  • 6 swordfish steaks
  • 4 tbsp. each white wine, soy sauce, lemon juice
  • 3 tbsp. oil
  • 1 tsp. each Dijon mustard, minced ginger, sesame oil
  • 2 garlic cloves, minced
  • 75g rocket
  • 1 large tomato
  • 3 tbsp. each olive oil and lemon juice
  • 2 garlic cloves, minced


  1. Whisk together the wine, soy sauce, lemon juice, oil, Dijon mustard, ginger, sesame and minced garlic. Pour over the swordfish, toss to combine, cover and put into the fridge for 8 hours or overnight. Remove from the marinade, pour the marinade into a saucepan and set to one side.

  2. Dice the tomato and chop the rocket. Combine the rocket, tomato, oil, lemon and garlic. Use a sharp knife to create deep pockets in the side of each steak. Stuff with the tomato and rocket mix.

  3. Put the swordfish onto a baking tray and bake in a 180C oven for 15-20 minutes or until flaking and cooked through. Meanwhile, heat the marinade and cook until reduced by half. Serve drizzled over the fish.

If you like, omit the mustard from the marinade. You could add a pinch of Chinese five spice, or a dash of hot chilli sauce and for the filling, you could use spinach instead of rocket. Recipe serves 6.

Recipe Details:

  • Author: Laura Young.
  • Published:

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