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Pan-Seared Swordfish with Summer Salsa and Arugula

Serves 4
Time 20 min
Sweet-tart nectarine salsa and peppery arugula are flavorful accompaniments to seared swordfish. Add a seeded chopped jalapeno to the salsa if you like.
Ingredients
  • 2 nectarines or peaches, diced
  • 1/2 small red onion, diced
  • 1/2 cup chopped fresh cilantro
  • 3 tablespoons lime juice
  • 1/2 teaspoon fine 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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Method

Combine nectarines, onion, cilantro, lime juice and 1/4 teaspoon of the 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. 

Divide greens between plates; top greens with fish and salsa.

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.
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  • 2 nectarines or peaches, diced
  • 1/2 small red onion, diced
  • 1/2 cup chopped fresh cilantro
  • 3 tablespoons lime juice
  • 1/2 teaspoon fine 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
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.