Lemon And Herb Crusted Swordfish

Recipe Ingredients

2 teaspoons	10ml	Chopped lemon zest
2 teaspoons	10ml	Chopped fresh dill
2 teaspoons	10ml	Chopped fresh parsley
2 teaspoons	10ml	Chopped fresh chervil
1 teaspoon	5ml	Freshly-cracked black pepper
2 teaspoons	10ml	Dijon mustard
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Swordfish steaks - (6 oz ea)
1 tablespoon	15ml	Vegetable oil
2 cups	80g / 2.8oz	Cleaned fresh arugula leaves
2 tablespoons	30ml	Olive oil

Recipe Instructions

In a bowl combine the lemon zest, dill, parsley, chervil, and black pepper. Season the fish with salt and pepper, then lightly brush with Dijon mustard on one side. Firmly press the mustard coated side of the swordfish into the lemon-herb mixture.

In a skillet (preferably non-stick) heat vegetable oil. Place fish, coated side down into the hot oil. Cook for 4 minutes, until the crust turns golden. Flip and continue to cook for 3 more minutes.

Meanwhile, in a bowl toss the arugula with 1 teaspoon olive oil, and season with salt and pepper, and then divide between 2 plates. Place the swordfish onto the arugula, drizzle with the remaining olive oil.

This recipe yields 2 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2212 broadcast 10-13-1997) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.