I Need to Eat this Healthy at Every Meal

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

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

Comments

[Kalyn]

Thanks for trying it with Splenda. I had your other balsamic syrup recipe bookmarked, but hadn't gotten around to trying it. (You know how those collections of recipes grow faster than your ability to try them!) I think this sounds fantastic. Wish I could come for dinner and try it!

[Jeff]

Those tomatoes look GREAT!! (as Jeff grabs his salt shaker)

[sher]

Well.......you certainly did better than me. I spent the day in Napa and Yountville, eating around 20,000 calories. But, your meal looks wonderful--so I'll try that and get back on track.

[Glenna]

Kalyn--It works great! You've got to try it. It's one of my favorite sauces now. I could eat it on anything, it's so versatile.

Jeff--Yeah, no kidding! Yum!

Sher--Your trip to Napa was filled with great food, though. Hey, we can't live on "thin" food alone. How boring would that be? Sometimes you have to splurge. And just think of all the protein in that lemon pie meringue...

[coffeepot]

Glena that looks great.

I love using splenda. I will try this.

I can't wait!

[Lisa]

Mmm, mmm, good. Many times those "came together sorta by accident" meals are the best, aren't they? Those tomatoes look like one I just had, gotten from the market this morning. If only summer tomatoes were forever...

[amanda]

glenna, don't we all need to eat this good regularly! this looks healthy and delish! great meal :-)

[Glenna]

Coffeepot--Thanks! I was very leery of Splenda at first but I'm starting to be more and more of a believer as I use it.

Lisa--Yes, LOL. Ironic when some of our best moments are born out of laziness or by accident, huh?

Amanda--Should but don't and that's just being human! I laughed as I was reading Jennifer Weiner's new book Goodnight Nobody. There's a character who says she had just lasted 18 hours on South Beach beating her former record of 16 hours. I related.

[Kalyn]

Hi Glenna,
I'm featuring this recipe on my blog today as one of my South Beach friendly recipes of the week. It includes your photo (with a photo credit for you, of course) and a link to the recipe. Let me know if you have any thoughts about me using the recipe.

[Glenna]

Kalyn, be my guest! It's a nice recipe and it's perfect for dieters, or anyone, for that matter. Enjoy!