2 swordfish steaks (about 6 ounces each) (or you could substitute halibut or cod)
1 TBS fresh lemon juice and zest about 1 tsp
2 TBS olive oil
1 tsp finely chopped fresh oregano (or ½ tsp dried)
dash of crushed red pepper flakes
2 cups baby arugula
Kosher salt and pepper
honey or agave or sugar to taste, optional
Here’s what you need to do:
Spray your grill or grill pan with non- stick spray or brush with oil. Heat to medium high. If you don’t have a grill or grill pan cast iron pan will work.
Whisk together the lemon juice, oil, oregano, red pepper flakes and a little salt and pepper. Give it a taste for seasoning and if you want add a little sweetener.
Lightly brush the fish with oil and then season with salt and pepper. Cook fish on hot grill for 2 minutes, then flip and cook for 1 to 2 minutes on the other side. Be careful not to overcook. Place the fish on a flat dish. Using a fork prick holes in the fish then pour the sauce over the fish while it is still hot. Cover with foil and let it rest and absorb the sauce for 5 minutes.
To serve set the swordfish on a serving plate pile the arugula on top then pour the sauce from the fish dish over the top. Sprinkle with the lemon zest.