Husband got pan fried swordfish with salsa verde, steamed veggies and roasted new potatoes. The fish was frozen from Trader Joe's and was really nice; not fishy at all. I learned in school that the trick to cooking fish on the stove top involves high heat and more fat (I'm a fat phobe). So I put a generous tablespoon of butter/olive oil combination and let it get nice and hot before I put the fish in. I cooked the fish for 4 minutes on one side, and about 3 1/2 minutes on the other.
The salsa verde was awesome, I found the recipe here. It was my first time roasting tomatillos and they are brilliant. Totally making this again very soon.
Nummy!
I had my usual.
Workout: Squeeze Strong with Tracy Effinger
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