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).


Serves 4

  • 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


  1. 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.
  2. 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.
  3. 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.