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Pan Seared Swordfish With Nectarine Salsa Recipe

Ingredients

How to make it

  • Combine nectarines, onion, cilantro, lime juice and 1/4 teaspoon salt in a small bowl. In a separate medium bowl, combine arugula and 1 teaspoon oil. Heat remaining 2 1/2 teaspoons oil in a large skillet over medium-high heat. Cut fish into portions, sprinkle with pepper and remaining 1/4 teaspoon salt and add to skillet. Cook, turning once, until browned and almost opaque in the center, 7 to 8 minutes, being careful not to overcook. Divide greens between plates; top greens with fish and salsa.

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  • 22566 13 years ago
    You have harpooned this broadbill and placed within reach to croisé and enjoy said fish.
    Thank-you
    Kind Regards
    Joyce
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The Cook

fluffy24 Cranston, RI

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