Broiled Swordfish with Tomato-Arugula Salad
Contrast is the keynote of this clever combination of swordfish topped with arugula salad. The fish is mild; the salad tangy. The salad is cold; the fish is hot. And last but not least, the arugula wilts slightly from the heat of the broiled fish, adding yet another unusual dimension.
  • 1/2 teaspoon grated lemon zest
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon extra-virgin olive oil
  • 1/2 teaspoon rosemary, crumbled
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • Pinch of cayenne pepper
  • 4 skinned swordfish steaks (1-1/2 pounds total)

  • 2 tablespoons plus 2 teaspoons fresh lemon juice
  • 1 tablespoon plus 1 teaspoon Dijon mustard
  • 1 tablespoon plus 1 teaspoon olive oil, preferably extra-virgin
  • 3/4 teaspoon rosemary, crumbled
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cups chopped arugula
  • 3 cups diced plum tomatoes

1. Preheat broiler and broiler pan or prepare grill.

2. For the swordfish: In a small bowl, combine lemon zest, lemon juice, olive oil, rosemary, salt, black pepper, and cayenne. Brush swordfish steaks with mixture and set aside while preparing salad.

3. To make the salad: In a small bowl or cup, whisk together lemon juice, mustard, oil, rosemary, salt, and black pepper. Place arugula and tomatoes in medium bowl, pour dressing on top, and toss gently.

4. Broil swordfish 2 to 3 inches from heat, turning once, for eight minutes, or until just opaque in center.

5. Place swordfish steak on each of four dinner plates and top with tomato-arugula salad.

Nutritional Information
Per serving: 278 calories, 13g total fat, 2.6g saturated fat, 6.8g monounsaturated fat, 2g polyunsaturated fat, 2.7g dietary fiber, 32g protein, 9g carbohydrate, 59mg cholesterol, 722mg sodium.
Good source of: omega-3s, potassium, vitamin B12, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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