This very easy recipe tastes wonderful! It's definitely worth trying!
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!
Read MoreToo bland for my taste. The dominant flavor was the crushed garlic, which overwhelmed all the other ingredients.
Read More 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!
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.
Too bland for my taste. The dominant flavor was the crushed garlic, which overwhelmed all the other ingredients.
Yes, as a couple of other reviews commented, not sure why this is called sauce and not salad?! I followed Katie Sue's suggestion and mixed the dressing in a small saucepan then added the greens and let it warm up and wilt a bit..on a hot summer day would just serve as a salad. I also served it on the side, as swordfish has such a lovely mild flavour I didn't want to "smother " it. Enjoyed, will make again
