Lemon & Herb Crusted Swordfish

Directions

Rinse and pat dry the swordfish steaks.

In a bowl combine the lemon zest, herbs and pepper.

Season the fish with salt and pepper.

Lightly brush with mustard on one side.

Press coated side into the herb mixture.

In a no stick skillet heat the vegetable oil.

Place fish, coated side down into the skillet and cook for 4 minutes, until the crust turns golden.

Carefully turn over and cook for 3 more minutes.

While fish is cooking, in a bowl toss the arugula with 1 teaspoon olive oil, season with salt and pepper, to taste.

Divide greens between 2 plates.

Top with the swordfish onto the arugula, drizzle with remaining olive oil.