I had plans of making the above dish (HCHwMS) for Valentines Day. Officially, we don’t celebrate Valentine’s Day, but I like to get into the spirit by making a nice dinner and I thought this sounded fancy yet do-able. Additionally, I had halibut in the freezer, courtesy of Gail, and a bag of marionberries, courtesy of Dooger’s cobbler from a month ago.
The recipe was easy to follow, and I got it off of on Oregon Marionberry Grower’s co-op website. However, I took about two bites and decided I really, really didn’t like it. The sauce was okay, nothing special, I might have preferred it a little thicker. But the halibut….I didn’t like the texture and I didn’t like the crust. It wasn’t much of a crust because it was fairly soggy. Maybe halibut is naturally a softer fish, but the whole thing just didn’t have a good mouth-feel and the flavors didn’t feel complementary. Tom preformed greatly, telling me that he thought it was good, but eventually when I made it clear I wasn’t going to eat another bite of mine, he stopped eating his too. We’ll be giving the leftovers to the dogs.
The salad was great. It’s a recipe Tom first made for my birthday last year. It’s a spinach salad with homemade poppy seed dressing. The salad contains toasted almonds, sesame seeds, bacon, and cranberries. The salad, rice and bread were enough to get us to the piece d’resistance – a strawberry shortcake layer cake from QFC. It was light and sweet and delectable, and in holiday-themed colors!
For the record, this is the first thing that I’ve made that both Tom and I truly disliked. On a regular night, or if we didn’t have a good salad and dessert, we would have been making an emergency trip to McyD’s. But you gotta try stuff and at least I cleaned out my freezer of two items!