Categories: Fish- Seafood

Ingredients

• 1 (1 lb.) swordfish steak
• 2 to 3 cups vegetable chicken or fish broth
• 1 slice bacon, cut crosswise into slivers
• 2 handfuls baby arugula
• 1/2 cup halved cherry tomatoes
• olive oil
• Balsamic vinegar
• Kosher salt and ground black pepper

Directions

1. Settle fish I a baking pan just large enough to hold it. Pour in broth to cover. Slide into a 350 degree oven and poach until the interior reaches 115 degrees, about 30 minutes
2. Meanwhile, heat a large cast-iron skillet over medium. Put in bacon slivers, and sizzle until crisp, about 5 minutes. Use a slotted spoon to scoop out bacon and drain on paper towels. Leave rendered fat in the pan.
3. Heap arugula in a bowl. Scatter on tomatoes. Drizzle with a little oil and vinegar. Season with salt and pepper. Toss. Divide salad onto two plates. Scatter on bacon slivers.
4. When fish is poached, pull it out of the broth and pat dry with paper towels. Heat rendered bacon fat in the skillet over medium-high heat. Slide in fish and sizzle to a nice brown finish, about 1 minute per side.
5. Discard fish skin. Divide swordfish steak in half. Settle over salad on each plate.

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