The Recipes

Swordfish with Blueberry Reduction

This is the last seafood for a little while, so meat and veggie lovers rejoice!  However, if you do love seafood as much as I do, this is so good... and the sauce would go nicely with many other proteins and fish.

Swordfish with Blueberry Reduction

Serves: 1     Time: 25 minutes     Difficulty: You'll impress people


- 1 swordfish steak

- 1/4 c. blueberries plus 2 T.

- 1/4 c. balsamic vinegar

- 4 Brussels sprouts, core removed and thinly sliced

- 1/4 c. sliced red onion

- 1 lemon, juiced

- salt

- pepper

- olive oil


Put the blueberries and vinegar in a small pot.  Bring to a simmer for 15 minutes.

Meanwhile, season the swordfish with salt and pepper.  Heat 1 T. of olive oil in a skillet.  Add the swordfish and cook it for 4-5 minutes per side.

Combine the Brussels sprouts, onion, and reserved blueberries.  Squeeze half the lemon over the salad, drizzle with 1 tsp. of olive oil, and season with salt and pepper.

Plate the salad and swordfish.  Add the sauce to the plate.  Finish with the remaining lemon juice.