• 1-cup panko
• 1-large egg
• 4-(5oz) swordfish steaks
• Salt and freshly ground black pepper
• 2- Tbsp unsalted butter
• 2- Tbsp lt. olive oil
• 2- Tbsp fresh lemon juice
• 2- Tbsp extra virgin olive oil
• 3- Cups lightly packed Arugula 
• 1- Bunch watercress, stemmed

Place panko in a shallow bowl or pie dish.  Beat the egg to blend in another pie dish.  Using a meat mallet or heavy rolling, gently flatten the swordfish steaks to ¼-inch thickness.  Sprinkle a swordfish steak with salt and pepper, and then dip into the egg, allowing the excess to drip back into the bowl.  Dredge the fish in the panko, coating it completely and patting lightly to adhere the crumbs onto the fish.  Place the coated fish on a baking sheet and repeat with the remaining fish steaks.

Melt 1 tablespoon of butter with 1 tablespoon of light olive oil in a heavy large frying pan over medium-high heat.  Add two crumb coated swordfish steaks and cook until golden brown and crisp and just cooked through, about 1½ minutes per side.  Transfer to a plate and tent with foil to keep warm.    Wipe out the skillet and repeat.

While the last 2 steaks are cooking, whisk the lemon juice and extra-virgin olive oil in a large bowl to blend.  Add the Arugula and watercress, and toss to coat.  Season the salad to taste with salt and pepper.

Transfer the swordfish steaks to plates.  Top with the salad and serve.