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Swordfish Steaks with Arugula and Basil Sauce

Swordfish Steaks with Arugula and Basil Sauce

  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    35 m
erin devill

erin devill

This very easy recipe tastes wonderful! It's definitely worth trying!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 334 kcal
  • 17%
  • Fat:
  • 23.8 g
  • 37%
  • Carbs:
  • 3.5g
  • 1%
  • Protein:
  • 26.8 g
  • 54%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 271 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

  1. Wash and pat dry the swordfish steaks; season each with salt and pepper; completely coat each steak with olive oil.
  2. Heat a grill pan over medium heat; cook the steaks in the grill pan for 15 minutes, turning twice.
  3. While the steaks cook, stir together the garlic, parsley, basil, arugula, and lemon juice in a bowl until evenly coated; spoon over the cooked steaks to serve.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

SunnyByrd
11

SunnyByrd

8/18/2008

Great! I'm a little confused as to why the basil and arugula combo is called a 'sauce' in the title, since it's not at all saucy - but the flavor is perfect. Very clean and crisp. I added a little more lemon because I'm a lemon nut. Even my semi-picky 15yo loved this one (said "Good fish, Mom" more than once - which is a lot coming from him). Thank you, thank you!

manofsteel
4

manofsteel

9/30/2008

Too bland for my taste. The dominant flavor was the crushed garlic, which overwhelmed all the other ingredients.

Katie Sue
2

Katie Sue

1/31/2012

I was just cooking for myself, so I used one .41-lb steak (about an inch thick) and halved everything else. Instead of arugula, I had a spinach-arugula mixture and chopped that up. Threw all of the "sauce" ingredients, including the chopped greens, into a little saucepan on the lowest setting while the fish cooked to meld them together a bit better and allow the flavors to open up. I only flipped it once in the 15 minutes, as I would with a beef steak. The result was fantastic. I would do it exactly the same next time.

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