May 5, 2009

Pan Fried Swordfish With Balsamic Reduction

I know it kind of looks like blood. It's a balsamic reduction sauce (I threw some balsamic vinegar in a sauce pan with a splash of maple syrup and cooked it down slowly until it was a syrup consistency). Sounds weird, but it totally works with swordfish.

I pan fried the swordfish in a bit of olive oil and butter, finished it with a squeeze of lime. Served with tofu cheesy polenta, steamed broccoli and cauliflower, and oven roasted carrots. Damn, do I deserve a wife of the year award or what? Considering I made an entirely separate meal for myself, although that is clearly my problem. One day this lady just might get tired, but not yet.

Workout: 3 mile run

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