FRESH FROM FLORIDA RECIPE: Seared Florida Swordfish Steaks With Arugula and Peach Salsa
By Fresh From Florida // October 17, 2017
Seafood caught in Florida available year-round
FRESH FROM FLORIDA— Florida farmers make it easy for everyone to eat fresh produce year-round. Due to the milder climate in the Sunshine State, fruits and vegetables grown in Florida are generally available earlier than those produced in other states.
In fact, most of Florida’s produce is available between October and June.
This allows you to enjoy fresh Florida tomatoes, oranges, bell peppers, strawberries, snap beans and squash during the winter months, and fresh Florida blueberries, sweet corn and watermelon in late spring.
Seafood and shellfish caught in Florida’s waters are available year-round.
So enjoy the bounty that Florida has to offer – and for delicious dishes, check out our “Fresh From Florida” recipes created by Chef Justin Timineri, Florida’s culinary ambassador.
Chef Justin Timineri’s mission is to encourage everyone to rediscover fresh, healthy Florida cuisine.
Seared Florida swordfish steaks with arugula and peach salsa:
- 4 (6-ounce) Florida swordfish steaks
- 10 ounces Florida arugula
- 2 large Florida peaches, pit removed and diced small
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- 1/2 red onion, diced small
- 1 lemon, juiced
- 2 tablespoons olive oil
- Sea salt and fresh ground pepper, to taste
- In a small mixing bowl, combine diced peaches, lime juice, diced red onion, cilantro and 1 teaspoon olive oil. Stir ingredients to combine. Taste salsa and adjust seasoning with salt and pepper. Keep refrigerated until use.
- Preheat a large sauté pan over medium-high heat. Add 1 teaspoon of olive oil to the sauté pan. Lightly season both sides of the swordfish steaks with salt and pepper.
- Carefully add the seasoned swordfish steaks to the sauté pan and cook for about 3 minutes on each side or until swordfish is cooked throughout.
- Remove swordfish from pan and let drain on a paper towel. In a medium-sized mixing bowl add the arugula, lemon juice and a drizzle of olive oil.
- Toss the arugula to coat and season lightly with salt and pepper.
- To serve, place an even amount of arugula on each of the four plates. Place a swordfish steak on top of the arugula on each plate. Top the swordfish steaks with an even amount of peach salsa. Serve immediately.
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