This is one of the easiest seafood entrées you’ll ever make, yet one of the most satisfying and attractive. Sword fish has a meatiness that is nicely balanced by the other components of this salad: spicy arugula, cool mint, sweet oranges, and crunchy pine nuts. It goes without saying that you can easily substitute my ingredient of choice for any white fish you might like: sea-bass, branzino or even some large shrimps, marinated and then grilled will deliver a delicious summer dish. To give the dish an authentic Italian touch and a more dramatic look, use dark- fleshed, slightly tart blood oranges instead of the standard navels (although the latter work too).
- 2 tablespoons fresh lemon juice
- 1∕4 teaspoon sea salt, plus more for seasoning
- Freshly ground black pepper
- 1∕2 cup plus 1 tablespoon extra-virgin olive oil
- 3 oranges, preferably blood oranges, peeled and cut between the membranes to separate the segments
- 2 tablespoons pine nuts, toasted and cooled
- 1 tablespoon finely sliced fresh mint
- 4 swordfish steaks, cut 3∕4 inch thick (about 6 ounces each)
- 5 ounces baby arugula
- Whisk the lemon juice, 1∕4 teaspoon salt, and a few grindings of pepper in a small bowl. Gradually whisk in 1∕2 cup of the oil to make a vinaigrette. Mix the orange segments, pine nuts, and mint with 1 tablespoon of the vinaigrette in another small bowl. Set the orange salsa and remaining vinaigrette aside.
- Season the sword fish to taste with salt and pepper. Heat the remaining tablespoon oil in a very large skillet over medium-high heat. Add the sword fish and cook, turning once, until lightly browned and the flesh is opaque but still juicy when pierced at the skin with the tip of a sharp knife, 6 to 8 minutes. Transfer to a platter.
- Toss the arugula with the remaining vinaigrette in a large bowl. Season to taste with salt and pepper. Divide the salad among 4 dinner plates. Top each with a sword sh steak and one-quarter of the orange salsa. Serve immediately.