Tomorrow’s Forecast: Tuesday’s workout calls for power cleans, ring dips and running.
Box Brief: Weightlifting clinic is Saturday at 11 am with Coach Ricky. There are only 12 spots available so sign up fast! Cost is $20 (paid to Ricky). Quote of the Week: “Strength and growth come only through continuous effort and struggle.” Napoleon Hill
Ingredients: 1 clove garlic, pressed 1 tbsp. anchovy paste or 3 anchovy fillets, finely chopped 1/2 small red onion, finely chopped 1 tbsp. red wine vinegar 1/2 c. plus 1 tbsp. olive oil, divided 1 bunch radishes, diced, leaves separated and finely chopped 1 c. flat-leaf parsley leaves, finely chopped 1 tsp. tarragon leaves, finely chopped 4 6-oz fillets striped bass Kosher salt and pepper
Instructions: 1) In medium bowl, combine garlic, anchovy paste, onion and vinegar and let sit 5 minutes. 2) Stir in 1/2 cup oil, then radishes and greens, parsley and tarragon. 3) Heat remaining tablespoon oil in medium skillet on medium. Pat fish dry and season with 1/2 teaspoon each salt and pepper and cook, skin side down, until skin is crisp and golden brown, about 7 minutes. Flip and cook until fish is opaque throughout, 3 to 6 minutes more. Serve topped with radish salsa verde.