*Perfectly Paired with the PerCazzo Chenin Blanc.
2 nectarines or peaches diced 6 Lightly Packed cups baby arugula
1/2 cup diced red onion 3 1/2 teaspoons extra-virgin olive oil, divided
1/2 cup chopped fresh cilantro 2 (12-ounce) swordfish steaks, about 1 inch thick
3 tablespoons lime juice 1/4 teaspoon ground black pepper
1/2 teaspoon sea salt, divided
Combine nectarines, onion, cilantro, lime juice and 1/4 teaspoon salt in a small bowl. In a separate medium bowl, combine arugula and 1 teaspoon oil.
Heat remaining 2 1/2 teaspoons oil in a large skillet over medium-high heat. Sprinkle fish with pepper and remaining 1/4 teaspoon salt and add to skillet.
Cook, turning once, until browned and almost opaque in the center, 7 to 8 minutes, being careful not to overcook. Divide greens between plates; top greens with fish and salsa.