The
Daily
Fix
3 rounds for reps:
Citrus Chipotle Tilapia
Productive Application of Force
Max rep pull-ups
Max rep ¾ bodyweight bench press
Max squats in 60 seconds
Tilapia fillets, infused with smoky homemade adobo and bright citrus. Finished with a drizzle of olive oil over chopped cilantro and lime wedges.
The actual goal when seeking strength
Go right from one exercise to the next without rest, then rest for at least 5 minutes between rounds. Score is the sum of all reps.
Post reps for each and total reps completed to comments.
Ingredients
2 Tbsp ghee (for cooking)
3 Tbsp butter (for cooking and finishing)
2 tilapia fillets (4–5 oz each)
For Homemade Adobo Sauce:
2 dried chipotle peppers, stems removed and soaked until softened
1 Tbsp tomato paste
1 clove garlic, minced
1 Tbsp apple cider vinegar
½ tsp smoked paprika
¼ tsp dried oregano
Pinch of salt
2 Tbsp water
For Citrus Marinade & Rub:
1 tsp lime zest
1 Tbsp lime juice
1 Tbsp orange juice
½ tsp garlic powder
½ tsp smoked paprika
¼ tsp salt
¼ tsp pepper
Finishing & Garnish:
1 Tbsp olive oil (for drizzling)
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)
Macronutrients
Protein: 49 g
Fat: 65 g
Carbs: 14 g
Preparation
In a small bowl, combine dried chipotle peppers (2), tomato paste (1 Tbsp), minced garlic (1 clove), apple cider vinegar (1 Tbsp), smoked paprika (½ tsp), dried oregano (¼ tsp), pinch of salt, and water (2 Tbsp). Mash or blend into a smooth adobo sauce (about 2 Tbsp when finished).
Pat tilapia fillets (2) dry and season both sides with garlic powder (½ tsp), smoked paprika (½ tsp), salt (¼ tsp), and pepper (¼ tsp). In a separate bowl, whisk together adobo sauce (2 Tbsp), lime zest (1 tsp), lime juice (1 Tbsp), and orange juice (1 Tbsp).
Heat ghee (2 Tbsp) in a skillet over medium heat. Once melted and bubbling, add tilapia fillets (2) and cook for 2–3 minutes per side until golden and just cooked through. Remove fillets and set aside.
Reduce heat to low, add butter (2 Tbsp) to the skillet and let it melt. Pour the citrus-chipotle mixture (4 Tbsp total) into the butter and stir gently to combine. Simmer for 1–2 minutes until the sauce bubbles and thickens slightly.
Return tilapia fillets (2) to the skillet, spooning sauce (2 Tbsp per fillet) over each, and cook for another minute to coat. Remove from heat, top each fillet with the remaining butter (1 Tbsp per fillet) for extra richness.
Place fillets on plates, sprinkle chopped cilantro (to taste) over each, and drizzle olive oil (1 Tbsp total, about ½ Tbsp per fillet) around. Serve with lime wedges on the side.
Strength, when viewed in isolation, can be described as the contractile potential of muscle—the ability of muscles to contract forcefully and generate power. Yet, as Coach Glassman points out in this lecture excerpt, that definition is incomplete. Measuring strength only in this narrow sense reveals little about its practical value in real-world performance, much like relying solely on VO₂ max says little about a person’s true capacity or athleticism.
Real, functional strength is more than just producing force—it is the ability of the body to direct that force effectively.
What’s missing in much of mainstream fitness training, from bodybuilding to single-modality sports, is the neuromuscular component: the cultivation of coordination, accuracy, agility, and balance. Collectively, we can think of these elements as “technique.” Neglecting them means developing only partial fitness, limiting one’s genetic potential, and lowering the ceiling of overall performance. To expand work capacity across broad time and modal domains—the central aim of Glassman’s methodology—technique is the critical link. Whether the goal is winning a competition, defending your life, completing a mission, or simply staying fit for the demands of daily living at any age, technique is what makes strength truly useful.
See more from The Glassman Archive here.
COMMENTS
25/21/38
30/18/40
26/11/34
Strict pull-ups
DB bench @ 70#s
115# bench
2 min rest between sets
pull ups - 4-4-3
ring dips - 5-5-3
air squats - 34-36-42
THURSDAY 250911