Lemon And Herb Crusted Swordfish

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Lemon And Herb Crusted Swordfish Ingredients

2 ts Chopped lemon zest	Salt; to taste
2 ts Chopped fresh dill	Freshly-ground black pepper;
2 ts Chopped fresh parsley	2 Swordfish steaks; (6 oz ea)
2 ts Chopped fresh chervil	1 tb Vegetable oil
1 ts Freshly-cracked black pepper	2 c Cleaned fresh arugula leaves
2 ts Dijon mustard	2 tb Olive oil

Instructions for Lemon And Herb Crusted Swordfish

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. Recipe 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 Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 10-13-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.

Main Ingredient: BeefCuisine: Uncategorized

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