Cooked today: swordfish in crust of poppy seeds and pistachios with crema of zucchini, cucumber and arugula

A recipe for the summer: easy , fast , light , healthy and tasty!

Today I tried a new recipe, half invented using the raw materials available in the fridge and half inspired on recipes found on the web.
I decided to cook swarfish today; I wanted to create something new, since I usually cook this kind of fish on typical italian style (sicilian to be precise), but I had the desire of new taste.

INGREDIENTS:

• FOR THE CREAM
  1medium size zucchini
  1medium size cucumber
  20grams of arugula
  half squezeed lemon
  a tea spoon olive extra-virgin oil
  a pinch of salt
  a pinch of pepper
  a pinch of tarragon
• FOR THE FISH
  2 slices of swordfish
  poppy seeds
  crumbled pistachios (natural, without salt)

As first passage I prepared the cream:
I boiled for 5 minutes the zucchini , then I drained it and I waited until they were cold.
Then I mixed with a blender the boiled zucchini and all others ingredients: cucumber, arugula , half lemon squeezed , tea spoon of olive oil , salt , pepper and tarragon.

After I prepared and cooked the swordfish.
I cutted the fish in chunks, then I passed these pieces into a mixture of poppy seeds and crumbled pistachios. After this, I cooked the swordfish using a nonstick pan: I simply put the fish into the pan when it achieved an high temperature and leave it 2 minutes for side. The fish must not be overcooked , otherwise it became too dry.

At the end I putted some spoon of my cream into the plate and laid the fish on it... and here you can see the result

My husband and me enjoy it!