Mario Batali's Swordfish Paillard with Arugula and Tomatoes

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Saw this recipe on The Chew --it looked simple, healthy and delicious . After making it what a great summer meal and met all my expectations! I halved the original recipe so the ingredients are for 2-3 servings below. Bought my swordfish at Trader Joes came 2 to a package so only defrosted one swordfish steak and sliced it while it was still partially frozen.

Swordfish Steak, skinless -cut horizontally into 6 thin slices about 1/4 "thick (Ours was only into 4 slices due to thickness)
2T EVOO
kosher salt and fresh ground black pepper
1 1/2 C Arugula
1/2 # cherry or grape tomatoes , halved
1 T black or brown mustard sees (didn't have this so used 1 T grainy mustard
1 1/2 t red wine vinegar


Preheat grill --brush swordfish on both sides with EVOO and season with salt -cook one minute without moving them then gently flip for 15 seconds on the other side --they cook quickly!

In a medium bowl , toss arugula with cherry tomatoes and then add previously combined EVOO , vinegar and mustard and toss

Top each serving with salad mixture! As you can see I also served with a lemon wedge on side for fish before salad mixture.

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