Mario Batali's Swordfish Paillard with Arugula and Tomatoes

A simple and filling summertime dish!

skill level

Easy

time

1-30min

servings

cost

Contributed by : Mario Batali

Don't fret over what to make for dinner. Try this tasty dish!

things you'll need.

ingredients

One 1 1/2-pound skinless Swordfish Steak (cut horizontally into 6 thin slices - about 1/4 inch thick)
3 1/2 tablespoons Extra-Virgin Olive Oil
Kosher Salt and freshly ground Black Pepper
3 cup trimmed Arugula (washed and spun dry)
1 pound super-ripe cherry or grape tomatoes (halved)
2 tablespoons Black or Brown Mustard Seeds (available in Indian markets)
Scant 1 tablespoon Red Wine Vinegar

kitchenware

step by step directions. We've Made Cooking As Easy As 1-2-3! print recipe

step 1

ingredients

instructions Preheat a gas grill or prepare a fire in a charcoal grill.
step 2

ingredients One 1 1/2-pound skinless Swordfish Steak (cut horizontally into 6 thin slices - about 1/4 inch thick)
2 tablespoons Extra-Virgin Olive Oil
Kosher Salt

instructions Brush the swordfish on both sides with 2 tablespoons of the olive oil and season with salt. Place the swordfish paillards on the grill and cook for 1 minute, unmoved, then gently flip and cook for 15 seconds on the second side, or until just cooked through (watch carefully, the cooking goes very quickly). Transfer to a large platter.
step 3

ingredients 1 1/2 tablespoons Extra-Virgin Olive Oil
Kosher Salt and freshly ground Black Pepper
3 cup trimmed Arugula (washed and spun dry)
1 pound super-ripe cherry or grape tomatoes (halved)
2 tablespoons Black or Brown Mustard Seeds (available in Indian markets)
Scant 1 tablespoon Red Wine Vinegar

instructions In a medium bowl, gently toss the arugula with the cherry tomatoes and mustard seeds, then add the remaining 1 1/2 tablespoons olive oil and the vinegar and gently toss to mix well. Season with salt and pepper.
step 4

ingredients

instructions Arrange the salad on top of the swordfish and serve immediately.
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