{"id":1276,"date":"2019-01-15T00:54:06","date_gmt":"2019-01-15T00:54:06","guid":{"rendered":"https:\/\/trialbyfryer.com\/?p=1276"},"modified":"2019-01-15T01:25:56","modified_gmt":"2019-01-15T01:25:56","slug":"pan-roasted-swordfish-with-garlic-peppercorn-butter","status":"publish","type":"post","link":"https:\/\/trialbyfryer.com\/2019\/01\/pan-roasted-swordfish-with-garlic-peppercorn-butter\/","title":{"rendered":"Pan-Roasted Swordfish with Garlic Peppercorn Butter"},"content":{"rendered":"\n

Happy belated New Year, everyone! I know, I know, I’ve been MIA for almost three months! That is crazy! Long story short, I got a new job at the end of October! It’s been going well, and I’m really enjoying it, but I was forced to confront the sad fact that I did a whole lot of my blogging during work hours at my old job. Now that I don’t do that anymore because my new job is much more interesting and fulfilling (new job, take note!), this blog has sadly fallen by the wayside. However, #newyearnewyou and all, and I’m going to try to revive the blog, and stick to a post-a-month schedule. Less recipes, but hopefully more interesting musings by me.<\/p>\n\n\n\n

So let’s get started! January brings the inevitable new year’s resolutions and new year’s hopes. This year, James and I are embarking on a very public health-spirited exercise! We were in the UK visiting James’s family over the holidays, where we learned that his sister and her husband were planning on doing a dry January. Considering that James and I had practically bathed in mulled wine, gin and tonics, and juicy IPAs during November and December, I heartily signed us both up as well (I think James may have tried to protest at this point??). However, I then upped the ante by musing that I’d always wanted to see what would happen if I cut out all added sugars too. I freaking love baking, and I never met anything with butter and sugar that I didn’t love. I’ve been known to eat cookies for breakfast, and practically daily ice creams in the summer. If I haven’t had sugar in awhile, I crave it, very distinctly, and often in the form of a Mars bar that makes your teeth ache. I was also jealous of the positive reports from people who had cut or reduced added sugar in their diets, and I wanted to similarly recalibrate and reset my taste buds. As I was explaining this, James’s sister’s eyes lit up, and James’s parents decided to join the conversation at exactly the wrong time. And so, it was settled. James’s whole family – his parents, his sister’s family, and us – would be doing a dry, no added sugar January.<\/p>\n\n\n\n

We are 13 days in, and this experiment has been FASCINATING. I have become obsessed with labels and the multiple, insidious ways that sugar sneaks in and lurks in our foods. Sugar is truly everywhere. Besides the obvious culprits (flavored yogurt, pasta sauce, ketchup, granola), there is also added sugar in Italian sausage, panko breadcrumbs, soy sauce, and most brands of mayonnaise. Dried fruit can contain added sugar. There is dextrose in packaged turkey lunchmeat. There is honey in beef broth. It’s become a game, going to the supermarket and seeing which is the most outlandish thing we can find that has added sugar.<\/p>\n\n\n\n

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Which is why, I am happy to report, this recipe for delicious, buttery, garlicky swordfish has absolutely no added sugar! Swordfish is not something I’ve ever cooked before, and I’ve probably eaten it a total of 5 times in my entire life. So when James suggested it at the supermarket, I thought he was being very adventurous, and I was more than a little apprehensive (also because it’s quite an expensive experiment!). But I must say – after one bite of the swordfish cooked in this easy, no-fuss recipe, I have become an ardent fan. Swordfish is a dense, meaty fish with a mild, sweet flavor. It’s been referred to as the chicken of the sea<\/a>, and is accordingly versatile.<\/p>\n\n\n\n