Recipe by erin devill
"This very easy recipe tastes wonderful! It's definitely worth trying!"
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4 (6 ounce)
salt and ground black pepper to taste
extra-virgin olive oil
chopped fresh parsley
fresh basil leaves, chopped
arugula, coarsely chopped
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!
Too bland for my taste. The dominant flavor was the crushed garlic, which overwhelmed all the other ingredients.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Swordfish Steaks with Arugula and Basil Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 214
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