Baja Lime & Herb Crusted Swordfish

2 - 6oz. swordfish steaks
1/2 cup Annie's Naturals Organic Baja Lime Marinade
2 tsp. chopped lemon zest
2 tsp. chopped fresh dill
2 tsp. chopped fresh parsley
2 tsp. chopped fresh basil
1 tsp. cracked black pepper
2 Tbsp. vegetable oil
Salt and pepper (to taste)
2 cups fresh arugula leaves or mixed greens, cleaned
2 Tbsp. Consorzio Roasted Garlic Extra Virgin Olive Oil

1. In a bowl combine the lemon zest, dill, parsley, basil, and black pepper. Season the fish with salt and pepper, then lightly brush with Annie's Naturals Organic Baja Lime Marinade.
2. In a skillet (preferably non-stick), place fish into the hot vegetable oil. Cook for 4 minutes, until the crust turns golden. Flip and continue to cook for 3 more minutes.
3. Meanwhile, in a bowl toss the arugula with 1 tsp. Consorzio Roasted Garlic Extra Virgin Olive Oil and season with salt and pepper.
4. Place the swordfish onto the arugula (or greens) and drizzle with the remaining Consorzio Roasted Garlic Extra Virgin Olive Oil. Serve and enjoy!