Pan-Seared Swordfish with Summer Salsa and Arugula

Pan-Seared Swordfish with Summer Salsa and Arugula

Serves 4

Sweet-tart nectarine salsa and peppery arugula are flavorful accompaniments to seared swordfish. Add a seeded chopped jalapeno to the salsa if you like.

  • 2 nectarines or peaches, diced
  • 1/2 cup diced red onion
  • 1/2 cup chopped fresh cilantro
  • 3 tablespoons lime juice
  • 1/2 teaspoon sea salt, divided
  • 6 lightly packed cups baby arugula
  • 3 1/2 teaspoons extra-virgin olive oil, divided
  • 2 (12-ounce) swordfish steaks, about 1 inch thick
  • 1/4 teaspoon ground black pepper
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Combine nectarines, onion, cilantro, lime juice and 1/4 teaspoon salt in a small bowl. In a separate medium bowl, combine arugula and 1 teaspoon oil. Heat remaining 2 1/2 teaspoons oil in a large skillet over medium-high heat. Sprinkle fish with pepper and remaining 1/4 teaspoon salt 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.

Nutritional Info: 
Per Serving:280 calories (100 from fat), 11g total fat, 2.5g saturated fat, 60mg cholesterol, 450mg sodium, 12g carbohydrate (2g dietary fiber, 7g sugar), 33g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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