This very easy recipe tastes wonderful! It's definitely worth trying!

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Recipe Summary

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Wash and pat dry the swordfish steaks; season each with salt and pepper; completely coat each steak with olive oil.

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  • Heat a grill pan over medium heat; cook the steaks in the grill pan for 15 minutes, turning twice.

  • While the steaks cook, stir together the garlic, parsley, basil, arugula, and lemon juice in a bowl until evenly coated; spoon over the cooked steaks to serve.

Nutrition Facts

334 calories; protein 26.8g; carbohydrates 3.5g; fat 23.8g; cholesterol 62.5mg; sodium 174mg. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/19/2008
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 More
(12)

Most helpful critical review

Rating: 2 stars
10/01/2008
Too bland for my taste. The dominant flavor was the crushed garlic which overwhelmed all the other ingredients. Read More
(4)
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
08/19/2008
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 More
(12)
Rating: 5 stars
01/31/2012
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. Read More
(7)
Rating: 2 stars
09/30/2008
Too bland for my taste. The dominant flavor was the crushed garlic which overwhelmed all the other ingredients. Read More
(4)
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Rating: 4 stars
09/20/2016
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 Read More
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