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1
In a small saucepan combine the sugar and 2 tablespoons water.
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2
Place over medium heat and bring to a simmer, stirring occasionally to dissolve the sugar.
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3
Add the lemon segments and simmer for another 2 minutes.
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4
Turn off the heat and cool the lemons in the liquid.
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5
Using a slotted spoon, remove the segments from the liquid and reserve both for later use.
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6
In a medium bowl, whisk together the mustard and 2 tablespoons of the reserved lemon liquid.
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7
Whisk in the olive oil, basil and 1/8 teaspoon of the salt.
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8
Reserve half of the dressing for the fish.
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9
Add the arugula, olives and reserved lemon segments to the dressing but do not toss.
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10
Set aside.
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11
Heat a grill pan over medium-high heat.
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12
Dry the fish well using paper towels and sprinkle with 1 teaspoon of the salt and the olive oil.
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13
Grill the steaks until golden brown and the fish release easily from the pan, 3 to 4 minutes per side depending on the thickness of the steaks.
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14
Toss the salad in the dressing and add the remaining 1/4 teaspoon salt.
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15
Place a piece of fish on each plate and top with some of the salad.
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16
Spoon the reserved dressing around the fish.
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17
Cook's Note: In America, I suggest using tuna steak.
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18
In Italy, swordfish was readily available.
