I don't know what I did wrong with this, but I just didn't care for it. I was only cooking for 2, so I reduced the water, sugar and salt accordingly, but I had to add quite a bit of extra water because the fillets were so thick. I reduced the boiling time a little. The fillets were falling apart when I transferred them to the baking sheet, and broiling them for 10 minutes, even topped with butter, seemed to dry them out completely. I know some people have compared it to lobster, but I sure couldn't taste it. Maybe by using so much water, I diluted the sugar/salt mixture to the point where it was useless?
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I don't know what I did wrong with this, but I just didn't care for it. I was only cooking...