Pan-seared Swordfish with Summer Salsa and Arugula
2 nectarines or peaches, diced
½ cup diced red onion
½ cup chopped fresh cilantro
3 tablespoons lime juice
½ teaspoon sea salt, divided
6 lightly packed cups baby arugula
3 ½ teaspoons extra-virgin olive oil, divided
2 (12-ounce) swordfish steaks, about 1 inch thick
¼ teaspoon ground black pepper
Combine nectarines, onion, cilantro, lime juice, and ½ teaspoon salt in a small bowl. In a separate medium bowl, combine arugula and 1 teaspoon oil. Heat remaining 2 ½ teaspoons oil in a large skillet over medium-high heat. Cut fish into portions, sprinkle with pepper and remaining ¼ 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.
Ask the expert:
Chef Sam Dickey is not only knowledgeable about food—he’s also a very patient man. We peppered him with questions, and he gamely answered each and every one. What’s he cooking now? “Fresh halibut,” he says. “It’s going to be a huge season this month.” For dessert, he advises adding stone fruits to tapioca or angel food cake. Dickey relocated here two years ago from Austin, where he owned 7 and the Granite Cafe. The move was a bit of an adjustment. “Yeah,” he says, laughing. “Still working through that.” Go visit him at the Park Lane Whole Foods.