Grilled Swordfish with Candied Lemon Salad
Ingredients
- 1/4 cup sugar
- 2 lemons, segmented
- 1 teaspoon Dijon mustard
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon chopped fresh basil
- 1 1/3 teaspoons kosher salt
- 4 cups baby arugula
- 3/4 cup Castelvetrano olives, pitted and halved
- Four 6-ounce skinless swordfish or tuna steaks
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