Heavily inspired by a recipe on Epicurious, I made this swordfish steak with balsamic sauce for dinner tonight. I skipped the white wine entirely because I never have white wine in the house – I’m a red wine kind of gal, and I don’t even have any red wine right now. But I rocked the butter, EV olive oil, balsamic vinegar, and even added a couple dashes of bitters just for the hell of it. I’m choosing to pretend that the bitters added a fabulous pretentious depth to the sauce. Ahem.