🫙 From the Spice Rack
Lemon and Herb Crusted Swordfish
2 Teaspoons chopped lemon zest 2 Teaspoons chopped fresh dill 2 Teaspoons chopped fresh parsley 2 Teaspoons chopped fresh chervil 1 Teaspoon cracked black pepper 2 Teaspoons Dijon ...
sideeasy
Ingredients8 items
Ingredients
- 2Teaspoonchopped lemon zest
- 2Teaspoonchopped fresh dill
- 2Teaspoonchopped fresh parsley
- 2Teaspoonchopped fresh chervil
- 1Teaspooncracked black pepper
- 2Teaspoondijon mustard
- 1tablespoonvegetable oil
- 2cupcleaned arugula leaves
Directions
- 1
2 Teaspoons chopped lemon zest 2 Teaspoons chopped fresh dill 2 Teaspoons chopped fresh parsley 2 Teaspoons chopped fresh chervil 1 Teaspoon
- 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