Seared Florida Swordfish Steaks with Arugula and Peach Salsa

Ingredients

Preparation

In a small mixing bowl, combine diced peaches, lime juice, diced red onion, cilantro and 1 teaspoon olive oil. Stir ingredients to combine. Taste salsa and adjust seasoning with salt and pepper. Keep refrigerated until use.

Preheat a large sauté pan over medium-high heat. Add 1 teaspoon of olive oil to the sauté pan. Lightly season both sides of swordfish steaks with salt and pepper. Carefully add seasoned swordfish steaks to the sauté pan. Cook for about 3 minutes on each side, or until swordfish is cooked throughout. Remove swordfish from pan and let drain on a paper towel.

In a medium-sized mixing bowl, add arugula, lemon juice and a drizzle of olive oil. Toss arugula to coat and season lightly with salt and pepper. To serve, place an even amount of arugula on each of the 4 plates. Place a swordfish steak on top of the arugula on each plate. Top the swordfish steaks with an even amount of peach salsa. Serve immediately.