Lemon and Herb Crusted Swordfish

2 teaspoons chopped lemon zest2 teaspoons chopped fresh dill2 teaspoons chopped fresh parsley2 teaspoons chopped fresh chervil1 teaspoon cracked black pepper2 teaspoons Dijon mustardSalt and pepper2 (6-ounce) swordfishsteaks1 tablespoon vegetable oil2 cups cleaned fresh arugula leaves2 tablespoons olive oilDirectionsIn a bowl combine the lemon zest, dill, parsley, chervil, and black pepper. Season the fish with salt and pepper, then lightly brush with Dijon mustardon one side. Firmly press the mustard coated side of the swordfish into the PTFE Coatings lemon-herb mixture.  In a skillet (preferably non-stick) heat vegetable oil. Place fish, coated side down into the hot oil. Cook for 4 minutes, until the crust turns golden. Flip and continue to cook for 3 more minutes. Meanwhile, in a bowl toss the arugula with 1 teaspoon olive oil, and season with salt and pepper, and then divide between 2 plates. Place the swordfish onto the arugula, drizzlewith the remaining olive oil.