Grilled Swordfish with Candied Lemon Salad

1. 1

   In a small saucepan combine the sugar and 2 tablespoons water.

2. 2

   Place over medium heat and bring to a simmer, stirring occasionally to dissolve the sugar.

3. 3

   Add the lemon segments and simmer for another 2 minutes.

4. 4

   Turn off the heat and cool the lemons in the liquid.

5. 5

   Using a slotted spoon, remove the segments from the liquid and reserve both for later use.

6. 6

   In a medium bowl, whisk together the mustard and 2 tablespoons of the reserved lemon liquid.

7. 7

   Whisk in the olive oil, basil and 1/8 teaspoon of the salt.

8. 8

   Reserve half of the dressing for the fish.

9. 9

   Add the arugula, olives and reserved lemon segments to the dressing but do not toss.

10. 10

    Set aside.

11. 11

    Heat a grill pan over medium-high heat.

12. 12

    Dry the fish well using paper towels and sprinkle with 1 teaspoon of the salt and the olive oil.

13. 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.

14. 14

    Toss the salad in the dressing and add the remaining 1/4 teaspoon salt.

15. 15

    Place a piece of fish on each plate and top with some of the salad.

16. 16

    Spoon the reserved dressing around the fish.

17. 17

    Cook's Note: In America, I suggest using tuna steak.

18. 18

    In Italy, swordfish was readily available.

* Per serving · 4 servings · Values may vary.