The swordfish was baked with a simple tomato sauce and topped with a dollop of crumbled goat cheese, and served on a bed of quinoa. The original recipe called for salmon, which would've gone better, but I had swordfish and not salmon so I tried a swap. Not bad, but the flavors didn't blend as well as they would have with salmon.
Since I purchased a big bag of brussels sprouts (well, big for one person, anyway) I had to attempt a second way of preparing them. Tonight's method was from Simply Recipes, Hashed Brussels Sprouts with Lemon. This version turned out more tender than last night's.
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