Lemon and Herb Crusted Swordfish

• 2 teaspoons lemon zest chopped
• 2 teaspoons dill weed fresh, chopped
• 2 teaspoons parsley leaves fresh, chopped
• 2 teaspoons chervil fresh, chopped
• 1 teaspoon black pepper cracked
• 2 teaspoons dijon mustard
• 1 x salt and black pepper
• 2 each swordfish steaks
• 1 tablespoon vegetable oil
• 2 cups arugula (roquette) leaves
• 2 tablespoons olive oil

1. Rinse and pat dry the swordfish steaks.
2. In a bowl combine the lemon zest, herbs and pepper.
3. Season the fish with salt and pepper.
4. Lightly brush with mustard on one side.
5. Press coated side into the herb mixture.
6. In a no stick skillet heat the vegetable oil.
7. Place fish, coated side down into the skillet and cook for 4 minutes, until the crust turns golden.
8. Carefully turn over and cook for 3 more minutes.
9. While fish is cooking, in a bowl toss the arugula with 1 teaspoon olive oil, season with salt and pepper, to taste.
10. Divide greens between 2 plates.
11. Top with the swordfish onto the arugula, drizzle with remaining olive oil.

lemon zest chopped, dill weed fresh, parsley, chervil fresh, black pepper, mustard, salt, swordfish steaks, vegetable oil, arugula, olive oil

Taken from recipeland.com/recipe/v/lemon-herb-crusted-swordfish-36733 (may not work)