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