Mmm....
It had been a while since I'd cooked swordfish. It came out really well, so...
Pat a bit of salt and pepper on each side of an inch or thicker swordfish steak. Heat a bit of butter and olive oil, then add some thinly sliced garlic and a bit of pepper directly to the pan. After a minute or so, add the fish. Give it three to four minutes on medium heat, then flip, and add a mixture of 2T balsamic vinegar and 1/4 cup of broth, with a good tablespoon or so of chopped capers. Cover the pan, and simmer until it's done.
It was yummy. :)
It's been a long weekend of moving, but I'm now at my office computer in the new warehouse. It's definitely more warehouse-y, but it's warmer, so that may be a good trade off. Suki will move tomorrow, when I can be here with her all day. Final cleanout of the old place will happen after Birka.
It's progress, AND it's organized. YAY!!!
Pat a bit of salt and pepper on each side of an inch or thicker swordfish steak. Heat a bit of butter and olive oil, then add some thinly sliced garlic and a bit of pepper directly to the pan. After a minute or so, add the fish. Give it three to four minutes on medium heat, then flip, and add a mixture of 2T balsamic vinegar and 1/4 cup of broth, with a good tablespoon or so of chopped capers. Cover the pan, and simmer until it's done.
It was yummy. :)
It's been a long weekend of moving, but I'm now at my office computer in the new warehouse. It's definitely more warehouse-y, but it's warmer, so that may be a good trade off. Suki will move tomorrow, when I can be here with her all day. Final cleanout of the old place will happen after Birka.
It's progress, AND it's organized. YAY!!!