Rinse and pat dry the swordfish steaks.
In a bowl combine the lemon zest, herbs and pepper.
Season the fish with salt and pepper. Lightly brush with
mustard on one side. Press coated side into the herb mixture.
In a no stick skillet heat the vegetable oil. Place fish, coated
side down into the skillet and
cook for 4 minutes, until the crust turns golden. Carefully
turn over and cook for 3 more minutes. While fish is cooking,in a
bowl toss the arugula with 1 teaspoon olive oil,
season with salt and pepper,to taste. Divide greens between 2 plates.
Top with the swordfish onto the arugula, drizzle with remaining olive
oil.
