“This Is 40” For Time: 400 Meter Run, 40 Wall Balls (20/14) 400 Meter Run, 40 Power Snatch (65/45) 400 Meter Run, 40 Pull-ups 400 Meter Run, 40 Overhead Squats (65/45) 400 Meter Run, 40 Box Jumps (24/20) 400 Meter Run, 40 Thrusters (65/45)
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.
Tomorrow’s Forecast: Thursday’s workout calls for rowing, farmers carry and lunges.
Recovery of the Week: “I tell my athletes put the same effort into recovery that you do into your training session in order to maximize the benefits, prevent injury and recover faster.” – Jeff Sydes, Certified Strength and Conditioning Specialist