I made this once a few months ago in the oven with canned tomatoes, and we thought it was good but not fantastic. Then I decided to try it again tonight on the grill with fresh grape tomatoes sliced in half - wow, what a difference! The flavors were fresh and light, and the fish was perfectly moist after 12 minutes. The only other changes I made were to use garlic-infused olive oil instead of butter and to wrap each filet in its own foil packet instead of all together in one. Now I would definitely make this for company; perhaps it's the grill that's the difference for those who found the dish a little bland after baking.

Reviewed On: Aug. 17, 2009

Excellent! I followed the recipe exactly, except for eliminating the optional sugar and these were very tasty. I only had time for about 30 minutes of marinating, but you could still taste the flavor. I will definitely make this again.

Reviewed On: Jun. 26, 2008

Delicious! My husband, who never had shark before and is generally hesitant about new things, actually requested this again! I found it a little too spicy for my taste, so next time I'll probably halve the chili powder and black pepper, but otherwise I thought the flavor was fantastic.

Reviewed On: Apr. 28, 2008