Get your grill really hot then make
the sauce.
 

Whisk together the lemon juice, olive
oil, the Tuscany Reserve and set aside.
 

When the grill is ready, sprinkle the swordfish with a little of the sauce and cook over med-high heat for 2 minutes on one side, then turn and cook for 1 - 2 minutes on the other side until almost cooked through.
 

Remove from the grill onto a plate and prick holes in the fish with a fork and pour a little sauce over the fish while it is still hot and cover with aluminum foil and allow to sit for 5 minutes.
 

Put on a plate and pile the arugula on top of the fish, drizzle with the sauce of the fish and the extra you may have left over, and sprinkle with the grated lemon zest and a little salt if so desired.
 

Serve with Pinot Grigio, Viognier, or a Pinot Noir.