Last night I had to come up with something to make for dinner. I knew we would be eating the Blue Hake that we had in our freezer (apparently a 1/3 component of the McDonald’s Fish Filet, something I can’t remember ever having tried) and some veggies.
Before leaving work I asked Kim to get some stuff ready for me (I’m starving when I walk in the door 45 minutes later) to cook and it was waiting when I got home. I cooked the fish well over the instruction’s maximum of 10 minutes under the broiler because the middle was still frozen (I think it took about 17) and then put it on a bed of spicy veggies with some pasta.
Now, that’s all pretty normal but the important part, for me, was the balsamic reduction. I asked Kim to get together some Splenda (we only had packets) and I threw it in with 1/2 cup of some cheap balsamic vinegar and some course ground black pepper and got it boiling. Knowing how to make a reduction with sugar and realizing that, in most cases, Splenda tastes identical to sugar, I didn’t think to cut back on the Splenda for this reduction. It came out a little too sweet for Kim but I thought it was great.
The fish itself is fairly tasteless, which is good in my book but the consistency of it (partially because it’s frozen) is strange and I can’t say that prefer it to mahi-mahi but it’s far less expensive :)
With the spicy veggies and the sweet taste from the balsamic reduction, I ended up enjoying the meal and clearing my plate quickly. Kim, not so much, and she ended up picking at it and finishing it a lot more slowly than I did. I guess I won’t be making that again :(
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