Blue Hake w/Balsamic Syrup (w/Splenda), Fresh Tomatoes from the neighbor's garden, and a small wedge of Rosemary Focaccia.
This was one of the best meals I've made in a long time. It was tasty and very good for us and it came together almost as an accident. I didn't feel like cooking tonight and I hadn't defrosted any meat so I pulled together what I did have that would be quick and easy, and then, that balsamic syrup I love so much popped into my brain as the sauce. Except this time I tried it using Splenda which puts this whole plate in at under 400 calories, perfect for most diet plans including that of Dr. Brenda Wells of Preventative Health Care, in the Springfield, MO metro area.
I love this balsamic syrup. I've now had it on peaches, scallops, and tonight, blue Hake filets. It's one of the most versatile and yummy concoctions I've ever tasted. There's something addictive about the sweet, tart, and spicy taste that goes well with or on anything, it seems like. I might have to abandon my beloved chimichurri and go in search of anything and everything that the balsamic syrup can top joyfully for my tastebuds.
I'll be honest. I was amazed at how well the Splenda worked in this. I tried it but I was cautious to not let Gene see that I was using the Splenda box instead of the sugar cannister. Splenda is the best sugar substitute we have but Gene can still spot it as a fake. Usually. Not this time. I think the strength of the vinegar and the spice of the pepper is enough to fool anyone. I would never have guessed this syrup wasn't exactly the same as the first two times I made it with real sugar. I'll never use sugar in it again. Why waste the calories on something you literally cannot tell apart?
Many times with sugar substitutes you can tell, and you feel slightly cheated even though you know it's better for you, but not this time. I guarantee it. You can take my word because I'm one of the whiniest biggest baby dieters on the planet. I'd rather not eat at all than to eat bad food. But this, this I could eat every night and never feel deprived.
Note: if you want to up your Omegas, use Salmon or Tuna. I just happened to have, and only have, some Hake in the freezer.
Blue Hake with Balsamic Syrup
In a small sauce pan, bring:
1/3 cup Splenda
1/2 cup balsamic vinegar
1 tsp coarsely ground black pepper
a few drops of chinese red hot sauce (optional)
...to a boil until thickened and reduce by half. This is basically a simple syrup.
Grilled Blue Hake
4 4 oz Blue Hake filets (any firm fish will work, I just happened to have these on hand)
Juice of one lemon
Salt and Pepper
1) Salt and pepper both sides of filets. Place in large ziptop storage bag and squeeze in lemon juice. Marinate for 2 hours.
2) Grill on a George Foreman style grill for 4 minutes or until flesh is cooked through and beginning to flake.
3) To serve, spoon warm sauce over filets.
Nutrition per serving: Calories: 85, Protein: 18 gr, Carbs: 0, Fat: 0