Nutritional Info

Nutrition Facts

Serving Size 1 (28g)

Calories 241
Calories from Fat 236 (98%)
Amount Per Serving %DIV
Total Fat 26.3g 40%
Saturated Fat 3.7g 19%
Monounsaturated Fat 19.7g
Polyunsaturated Fat 2.8g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 0.7mg 0%
Potassium 8.5mg 0%
Total Carbohydrate 0.5g 0%
Dietary Fiber 0.1g 0%
Sugars 0.2g
Protein 0.1g 0%

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Recipe Description
The spicy flavor of arugula, and bright emerald green color of this sauce is a perfect complement to fresh swordfish or tuna. This dish is also good at a cool room temperature.
Prep time
1 hr 15 min
Cook time
6 min
Ready In
1 hr 21 min


Serves Tool

Serves To:USMetric
1/2 Cup(c)  olive oil
1   salt, to taste
2 Cup(c)  arugula, washed and stemmed, lightly packed
1 Pinch(pn)  black pepper, freshly ground, to taste
4   swordfish steaks
1/2 Cup(c)  fresh basil, lightly packed
2 Clove(clv)  garlic


Rub the fish with a little oil, salt and pepper to taste. Cover and refrigerate until ready to cook. To make the pesto: In a food processor, combine the arugula, basil and garlic and process until finely chopped. Slowly add the oil and process until smooth. Stir in salt and pepper to taste. Cover and let stand 1 hour at room temperature. In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Add the fish and cook 2 to 3 minutes per side, or until browned on the outside but still pink in the center, or until done to taste. Test for doneness by making a small cut in the thickest part of the fish. Serve the fish hot or at room temperature, drizzled with the arugula pesto.

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