2 Teaspoons chopped lemon zest
2 Teaspoons chopped fresh dill
2 Teaspoons chopped fresh parsley
2 Teaspoons chopped fresh chervil
1 Teaspoon cracked black pepper
2 Teaspoons Dijon mustard
Salt and pepper 2 Each 6 ounce swordfish steaks
1 tablespoon vegetable oil
2 cups cleaned arugula leaves
2 tablespoons olive oil
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.