Sicilian Grilled Swordfish with Arugula

I confess I am a picky eater.  However as I get older there are quite a few new foods I have tried and liked.  And then there are just some food I can't even imagine trying.  Seafood for me as a kid was Howard Johnson's clam strips, fried scallops, shrimp, fish sticks or breaded fillets from Mrs. Paul's. But I have grown from that and I do enjoy a great beer battered fish and chips, a mild white fish and swordfish.  The swordfish started when I was a teenager we went to Cape Cod to visit friends of my parents and Mrs Witcomb was a former Home Ec teacher.  For dinner one night she made swordfish. It was delicious.  I will also remember her homemade lasanga.  

 So, we have this is a great Ina Garten Swordfish recipe that is simple and delicious.  Pair this with some steamed rice and a great glass of wine and you have a wonderful dinner. 

Ingredients

2 tablespoons freshly squeezed lemon juice

1/4 cup good olive oil

2 teaspoons minced fresh oregano leaves or 1 teaspoon dried oregano

Pinch of crushed red pepper flakes

Kosher salt and freshly ground black pepper

6 (1/2-inch-thick) swordfish steaks (5 to 6 ounces each)

4 ounces baby arugula

Grated zest of 1 lemon

Directions

Preheat a gas or stovetop grill until very hot.

For the sauce, whisk together the lemon juice, olive oil, oregano, red pepper flakes, 1 tablespoon salt, and 1 teaspoon black pepper. Set aside.

When the grill is ready, sprinkle the fish with salt and pepper and cook over medium-high heat for 2 minutes on one side, then turn and cook for 1 to 2 minutes on the other side until almost cooked through. Remove to a flat dish, prick holes in the fish with the tines of a fork, and pour the lemon sauce over the fish while it¿s still hot. Sprinkle liberally with salt and pepper, cover with aluminum foil, and allow to rest for 5 minutes.

When ready to serve, place the swordfish on dinner plates or a serving platter, pile the arugula on top, drizzle with the sauce from the fish, and sprinkle with the grated lemon zest. Serve warm.