Recipe: PAN-SEARED SWORDFISH WITH SUMMER SALSA AND ARUGULA

*Perfectly Paired with the PerCazzo Chenin Blanc.

INGREDIENTS ~ 

          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

Method:

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.