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
- 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.