Sometimes the new year starts off with a whimper instead of a bang. Such was the case last night. I've always maintained right from the first day of JBug's Kitchen Antics that I would tell you about the good, the bad and the ugly. So here goes. Brace yourselves, OK?
I thought last night's dinner had a lot of promise. Low in calories, no fat, quick to put together, decent fish, lots of flavorful ingredients - I mean how could I go wrong, right? This recipe is from Epicurious.com and was originally featured in Gourmet magazine. It got great reviews so I figured gee why not give it a try. It's gonna be a no brainer.
I basically followed the recipe and topped the flounder with a kalamata olive tapanade that I happened to have on hand, miniature plum tomatoes, red pepper flakes, coarse ground pepper and fresh herbs including parsley and thyme. I used lemon peel rather than orange peel because we have so many lemons available right now, added some minced fresh garlic and left out the 1-1/2 tablespoons of butter the recipe called for. Looks good so far, right?
Then I wrapped the whole thing per instructions in the parchment paper and was pretty excited that I'd found a great way to cook fish, quickly and easily since the fish packages can be put together in advance and refrigerated until you're ready to bake them. I mean how perfect is that? After the requisite time in a hot 450 oven, the fish was ready...and drum roll please....
The package was carefully cut into only to find the fish was pure, unadulterated MUSH! Mush I say and it didn't even taste like good mush. It was terrible, absolutely terrible. The moral of the story - even a cook with a huge ego, moderately good kitchen skills, imagination and the benefit of years experience can flounder every once in a while. And that's the end of my story.