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Keto Dinner

Swordfish Steaks with Arugula and Basil Sauce

When I need a quick yet impressive keto dinner, these swordfish steaks with a fresh arugula and basil sauce are my go-to. The fish cooks in just minutes on the grill pan, and the herb-packed sauce adds a burst of flavor without any guilt. It's the perfect low-carb meal for busy weeknights.

10 min Prep time 15 min Cook time 25 min Total time 4 Servings 360 Calories
Swordfish Steaks with Arugula and Basil Sauce

Ingredients

  • (6 ounce) swordfish steaks
  • salt and ground black pepper to taste
  • /4 cup extra-virgin olive oil
  • cloves garlic, crushed
  • tablespoon chopped fresh parsley
  • fresh basil leaves, chopped
  • bunch arugula, coarsely chopped
  • tablespoons lemon juice

Instructions

  1. Step 1

    Start by patting the swordfish steaks dry with paper towels—this helps achieve a nice sear. Season both sides generously with salt and pepper, then brush them all over with olive oil to prevent sticking and add richness. Heat your grill pan over medium heat until it’s nice and hot. Place the steaks on the pan and let them cook undisturbed for about 7-8 minutes, until you see those beautiful grill marks forming. Flip them carefully and cook for another 7-8 minutes on the other side. While the fish sizzles away, I quickly whip up the sauce. In a mixing bowl, combine the crushed garlic, chopped parsley, basil, arugula, and lemon juice. Stir everything together so the greens are well coated in that vibrant, lemony dressing. Once the swordfish is cooked through and flakes easily with a fork, transfer the steaks to plates. Spoon the fresh arugula and basil sauce generously over the top. I find that the warmth of the fish slightly wilts the arugula, releasing even more aromatic flavor. Serve immediately and enjoy this light yet satisfying keto dinner.

Chef's Tip

I always let the swordfish come to room temperature for about 15 minutes before cooking—this ensures even doneness and prevents the fish from curling up on the grill pan. A quick pat-dry is essential for that perfect caramelized crust.

Storage Tips

Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat to avoid drying out the fish, and add a squeeze of fresh lemon to revive flavors.

Variation Tips

Swap swordfish for salmon or halibut if preferred—both work beautifully with this herbaceous sauce. For a spicier kick, add a pinch of red pepper flakes to the arugula mixture. Serve alongside roasted asparagus or cauliflower mash for a complete keto meal.

Frequently Asked Questions