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.

No additional tips available.

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

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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.

Lemon and Herb Crusted Swordfish

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