CAROLYN'S POOR MAN'S LOBSTER
4 ounce fresh or frozen haddock fillet *
Water
1/2 teaspoon white vinegar
1 1/2 teaspoons salt
2 teaspoons granular Splenda or equivalent liquid Splenda
1 tablespoon butter, melted
Garlic or garlic powder, to taste
Place the fish in a deep-sided skillet. Add just enough water to cover the fish. Add the remaining ingredients and bring to a boil. Use this much vinegar, salt and Splenda per fillet. Boil 5-8 minutes or until the fish turns white and feels firm but isn't flaking. Remove the fish from the water with a slotted spoon. Place on a broiler pan and broil 2 minutes per side to dry out the fish. Combine the melted butter and garlic powder; serve the fish dipped in the garlic butter.
Makes 1 serving
Can be frozen
* A 4 ounce fillet will yield between 2 1/2 and 2 3/4 ounces of cooked fish.
Per Serving: 190 Calories; 12g Fat; 19g Protein; trace Carbohydrate; trace Dietary Fiber; 0g Net Carbs
I have no idea what lobster tastes like so I can't say if this is anything like it. Haddock is apparently a very mild fish because it really had no flavor to speak of and had no fishy taste at all. I ran into some problems with this recipe. I had to combine the cooking instructions from more than one person so I wasn't sure about the timing. One person said to simmer frozen fillets for 15 minutes and another only gave instructions to cook 5-8 minutes for thawed fish. Then, one said to broil the fish for about 4 minutes per side and the other broiled theirs just 2 minutes per side. I started mine from frozen and 15 minutes of simmering time would have been much too long. I cooked mine about 7 minutes and even then it came out overcooked and dry. If I were to bother making fish this way again, I would simmer it 4-5 minutes and skip the broiling step. I don't see why the fish needs to be dried out and the broiling just cooks the fish even more. Frankly, I don't see much point in going to all this bother. In about 5-6 minutes total, I could have broiled the haddock with some butter and been done with it and had a more moist, flavorful piece of fish.