Breadcrumbs

pan seared swordfish with salsa and 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:

    1. Combine nectarines/peaches, onion, cilantro, lime juice, and ¼ tsp salt in a small bowl.
    2. In a separate medium bowl, combine arugula and 1 tsp oil.
    3. Heat remaining oil in a large skillet over medium-high heat. Sprinkle fish with remaining salt and pepper and add to skillet.
    4. Cook, turning once, until browned and almost opaque in the center, 7 to 8 minutes, being careful not to overcook.
    5. Divide greens between plates; top greens with fish and salsa.

 

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