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Swordfish with Peach Salsa

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Compliments of: Whole Foods



  • 2 nectarines or peaches, diced
  • 1/2 cup diced red onion
  • 1/2 cup chopped fresh cilantro
  • 3 tablespoons lime juice
  • 1/2 teaspoon sea salt, divided
  • 6 lightly packed cups baby arugula
  • 3 1/2 teaspoons extra-virgin olive oil, divided
  • 2 (12-ounce) swordfish steaks, about 1 inch thick
  • 1/4 teaspoon ground black pepper



Combine nectarines, onion, cilantro, lime juice and 1/4 teaspoon salt in a small bowl.

In a separate medium bowl, combine arugula and 1 teaspoon oil.

Heat remaining 2 1/2 teaspoons oil in a large skillet over medium-high heat. Sprinkle fish with pepper and remaining 1/4 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.