It looked better than it tasted
One of several resolutions I’ve had since moving is an increased proportion of home-cooked foods. Last night, I had a hard time deciding what to make (once of the disadvantages of a full refrigerator), and decided to come up with this little experiment.
I’d already had a couple fillets of skin-on trout defrosted. These were quick-fried in an olive oil/vegetable oil combination (non-sensical perhaps, but olive oil’s ’spensive!) The grape sauce was created from a combination of grape juice, soy sauce, vinegar, and something else I think, using corn starch as a thickening agent.
The fillets were served on a bed of brown rice, covered in the grape sauce, and garnished with the remaining green sprigs from a rapidly wilting bundle of cilantro.
The taste was, unfortunately, rather average, and decidedly inferior to the palak paneer that looked like dog excrement.
Grape sauce? Why didn’t you make a citrus salsa with orange or lemon juice? Seafood does better with an acidic sauce, that is why people add lemon to shrimp fettucine.
I made dinner last night and my steamed vegetables were dry. Should added butter.
Comment by annie | 10 November 2007
It sure looks good. Some kind of lemony topping sounds good. It’s a miracle how lemon brings out all the good in fish and hides the bad.
Comment by Blue Devil Knight | 10 November 2007
@Annie: It was an experiment. I’ve done a citrus sauce before, which works (although other people don’t seem to be a fan of it.)
That’s a good tip on the steamed vegetables; I’ll have to remember that one.
@BDK: That’s why you can buy “aged” fish for half-off and still have a decent-tasting meal with it.
Comment by Donnie | 11 November 2007
I respect the effort regardless of the results.
Here’s a possibly dopey idea. Rather than toss a slightly-past-prime pear, I sliced it very thinly and put the slices on top of the asparagus in the steamer basket. Helped keep it moist and also added a tiny hint of sweetness.
Comment by Derek Slater | 11 November 2007
indeed points for creativity. grape sauce is very highbrow
citrus is safe but predictable. What a GREAT idea about the pear…..very Top Chef, Derek! 
I shall try it next time and pray I do not hack off my fingers while trying to slice thinly. 
Comment by annie | 12 November 2007
@Derek: Thanks for the respect.
Recently, I’m becoming more anal about reuse, resource conservation, etc. 
So I like the pear idea, even it seems a little odd. If it worked for you, it’ll be good for someone else. 
@Annie: Thanks for the respect.
This is why you need the Pear Slicer that was on QVC for $19.95 
Grape sauce is better for chicken than seafood. 
If you noticed, I used more smileys than all of y’all.
Comment by Donnie | 12 November 2007
I see that you are both making fun of me.
I will continue to use smileys nonetheless.
Comment by Derek Slater | 12 November 2007
If I was making fun of you, it was only in a transitive sense. See, I was just making fun of Annie for using 3 smileys (in my mind, 1 smiley per comment is completely acceptable.) And then, if she was making fun of you…well, I’ll let her speak for herself.
Comment by Donnie | 12 November 2007
nononono, no making fun here at all Derek. I like smileys. I’m a smiley person. I really do want to try the pear, I am a very poor cook and I’d love to impress my husband with something pretty to look at and to eat. :):):):):):):):):):):):):):):)
Comment by annie | 12 November 2007