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-> Recipe Collection
-> Fish
chocolate moose
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 Wed, Jan 08 2014, 5:05 pm
Fish with broiled mustard
fish, any kind
mustard, any kind
garlic
oregano or similar (I used Italian spices)
balsamic vinegar
Preheat broiler.
Spread fish onto shallow baking pans. Combine 1 tsp mustard, quarter tsp minced garlic, quarter tsp herbs, and 1/4 tsp balsamic vinegar and spread on fish.
Broil about 7 minutes or until done.
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here2chill
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Wed, Jan 08 2014, 6:26 pm
Thanks for sharing! How good is it? 
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here2chill
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Thu, Jan 09 2014, 6:31 pm
Alright then, will give it a try! Thanks again.
Btw, whats the difference between balsamic and regular vinegar?
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Mrs Bissli
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Sat, Jan 11 2014, 2:05 pm
| here2chill wrote: | Alright then, will give it a try! Thanks again.
Btw, whats the difference between balsamic and regular vinegar? |
Regular vinegar can come from cider or wine or grain or synthetically produced.
Proper balsamic vinegar is made in Italy (Modena is known for it) from concentrated grape juice from Italy and cask-aged for a certain time. Though it is most likely the heimisher ones are just plain wine vinegar with added syrup and caramel colour. (addition of caramel colour is a sure sign it's not really a real thing). Because it uses cooked grape juice and aged for a long period, it results in dark colour, syrupy consistency with complex taste that's deeper than just plain sour. It's good for salad dressing, drizzle a tiny bit on cooking (I love adding to caramelized onion, lamb chops, steaks, roasted vegetables), or drizzle on fresh sliced ripe tomatoes. I've seen it added to strawberries for dessert.
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