Pan Seared Swordfish with Carrot Ribbon Salad Lemon Vinaigrette
Ingredients
- ¼ cup extra virgin olive oil
- 1 Tbsp white balsamic vinegar
- 1 Tbsp fresh lemon juice
- 1 tsp organic lemon zest
- ½ tsp Italian seasoning
- ½ tsp garlic powder
- 1 tsp Dijon mustard
- 1 Tbsp honey
- Sea salt (to taste)
- 2 Tbsp olive oil
- 4 6-oz/170g swordfish fillets, approximately 1” thick
- Sea salt and black pepper (to taste)
- 3 large carrots (peeled and sliced into thin ribbons with a vegetable peeler)
- 6 cups fresh baby arugula
- ¼ cup fresh basil (chopped)
- 3 Tbsp fresh parsley (chopped)
- 1 large lemon (sliced)
Instructions
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