Lemon and Herb Crusted Swordfish Recipe

Name: Lemon and Herb Crusted Swordfish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons lemon zest chopped; 2 teaspoons dill weed fresh, chopped; 2 teaspoons parsley leaves fresh, chopped; 2 teaspoons chervil fresh, chopped; 1 teaspoon black pepper cracked; 2 teaspoons dijon mustard; 1 x salt and black pepper; 2 each swordfish steaks; 1 tablespoon vegetable oil; 2 cups arugula (roquette) leaves; 2 tablespoons olive oil

Servings: persons

2 teaspoons lemon zest chopped
2 teaspoons dill weed fresh, chopped
2 teaspoons parsley leaves fresh, chopped
2 teaspoons chervil fresh, chopped
1 teaspoon black pepper cracked
2 teaspoons dijon mustard
1 x salt and black pepper
2 each swordfish steaks
1 tablespoon vegetable oil
2 cups arugula (roquette) leaves
2 tablespoons olive oil

1
Rinse and pat dry the swordfish steaks.
2
In a bowl combine the lemon zest, herbs and pepper.
3
Season the fish with salt and pepper.
4
Lightly brush with mustard on one side.
5
Press coated side into the herb mixture.
6
In a no stick skillet heat the vegetable oil.
7
Place fish, coated side down into the skillet and cook for 4 minutes, until the crust turns golden.
8
Carefully turn over and cook for 3 more minutes.
9
While fish is cooking, in a bowl toss the arugula with 1 teaspoon olive oil, season with salt and pepper, to taste.
10
Divide greens between 2 plates.
11
Top with the swordfish onto the arugula, drizzle with remaining olive oil.

246

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 teaspoons lemon zest chopped, 2 teaspoons dill weed fresh, chopped, 2 teaspoons parsley leaves fresh, chopped, 2 teaspoons chervil fresh, chopped, and more.

Yes, Lemon and Herb Crusted Swordfish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lemon and Herb Crusted Swordfish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions