Swordfish Steaks with Arugula and Basil Sauce

Ingredients

Contains: fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 4 (6 ounce) swordfish steaks
• salt and ground black pepper to taste
• 1/4 cup extra-virgin olive oil
• 2 cloves garlic, crushed
• 1 tablespoon chopped fresh parsley
• 7 fresh basil leaves, chopped
• 1 bunch arugula, coarsely chopped
• 2 tablespoons lemon juice

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Pat the swordfish steaks dry and season both sides generously with salt and black pepper.

2. Heat a grill pan or heavy skillet over medium-high heat until very hot, then brush it lightly with some of the olive oil.

3. Cook the swordfish steaks 4 to 5 minutes per side, until the flesh is opaque, flakes easily, and reaches 145°F (63°C) in the thickest part. Rest them 3 minutes.

4. While the fish cooks, make the sauce: whisk the remaining olive oil with the crushed garlic, chopped parsley, chopped basil, lemon juice, a pinch of salt and pepper.

5. Place the chopped arugula in a large bowl and toss it with about half of the sauce until lightly coated.

6. Divide the arugula among four plates, set a swordfish steak on each, and spoon the remaining sauce over the fish before serving warm.