I went to yoga at my gym tonight was really impressed, it was a Vinyasa Level 2 class and I was challenged and thought the instructor was really good. I am used to the studio feel (and price) and was worried that it would be too basic and not feel like a true yoga class. By a few minutes in I had a good sweat going! Two thumbs up for Lifetime Yoga!
In an effort to eat more fish we made Swordfish with Salsa Verde. Based on a halibut recipe we found in the March issue of Cooking Light this was an easy weeknight meal. I keep trying really hard to like fish, while this tasted excellent I still don’t love cooked fish. Give me sashimi any day! But… this was really tasty and we usually have most of the ingredients on hand. I got home from yoga about 6:45 and by 7:10 we were sitting down enjoying our dinner. How’s that for a quick weeknight dinner!
This was served with a romaine and spinach salad with craisins, pine nuts and red pepper slices. Last time we were at Trader Joe’s I picked up a Greek Feta dressing and it was so tasty! Creamy and full of Feta flavor. This might be my new favorite 
Ingredients
- 4 teaspoons extra-virgin olive oil, divided
- 1/4 teaspoon freshly ground black pepper, divided
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons chopped baby spinach leaves
- 1 1/2 teaspoons capers, drained and minced
- 1 teaspoon minced shallots
- 1/4 teaspoon Dijon mustard
- 1/4 teaspoon grated lemon rind
- 1/8 teaspoon anchovy paste
- 2 (6-ounce) Sword Fish filets
- 1/4 teaspoon kosher salt
Directions
1. Combine 1 tablespoon oil, 1/8 teaspoon pepper, parsley, and next 6 ingredients (through anchovy paste) in a small bowl, tossing well; set aside.
2. Heat a large nonstick skillet over medium-high heat. Add remaining 1 teaspoon oil to pan; swirl to coat. Sprinkle fish fillets evenly with salt and remaining 1/8 teaspoon black pepper. Add fish fillets to pan; cook 4 minutes on each side or until desired degree of doneness. Serve fish with salsa verde.
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