We thought this was tasty, but not great. We probably won't make it again. We made it exactly as written, and as other reviewers have noted, we had trouble getting the bacon crispy. We also didn't find the chicken all that flavorful, even though marinated for 7 hours. Also, 15-20 minutes is far too long to cook these. We cooked them for about 10, and that was plenty.

Reviewed On: Aug. 29, 2009

Excellent! Easy, healthy, and yummy. Like other reviewers suggested, I baked my fish. I also used about 1 T fresh ginger, only 2 T balsamic (the stuff I have on hand is really expensive), brown sugar instead of honey (I was out of honey), and no oil. After the fish was done, I emptied the sauce into a pan and reduced it. We served it over rice and a veggie medley. Next time, I'll *definitely* double the sauce. It was so, so good.

Reviewed On: Jan. 15, 2009

My husband and I really enjoyed this. I used finely minced garlic and ginger in place of the pastes, but otherwise made the recipe exactly as written. We ended up needing to add extra salt. I served it over millet. It was a great way to eat frozen fish, as I find strong flavors are helpful when not using fresh fish.

Reviewed On: Jan. 12, 2009