Pan Seared Swordfish with Salsa & Arugula
Total Time: 30 Minutes
Prep Time: 20 Minutes
Cook: 10 Minutes
Ingredients
Yield: 2 Servings
-
- 2 nectarines or peaches, diced
- 1/2 cup diced red onion
- 1/2 cup fresh cilantro, chopped
- 2 Tbsp lime juice
- 1/2 tsp sea salt, divided
- 6 cups baby arugula, lightly packed
- 3 1/2 tsp extra-virgin olive oil, divided
- 2 (12 oz) swordfish steaks, about 1 inch thick
- 1/4 tsp ground black pepper
Directions:
- Combine nectarines/peaches, onion, cilantro, lime juice, and ¼ tsp salt in a small bowl.
- In a separate medium bowl, combine arugula and 1 tsp oil.
- Heat remaining oil in a large skillet over medium-high heat. Sprinkle fish with remaining salt and pepper and add to skillet.
- Cook, turning once, until browned and almost opaque in the center, 7 to 8 minutes, being careful not to overcook.
- Divide greens between plates; top greens with fish and salsa.