I used this glaze with both mahi mahi and tilapia, both baked and on the foil grill-boat as suggested, with dried ginger. I LOVE this glaze! It's wonderful with rice.

Reviewed On: Mar. 14, 2009

I made this with 2 one-pound pork loins. I used the brown sugar, basalmic vinegar, and garlic salt in place of regular salt according to the suggestions, as well as added honey and a bit of ginger to the glaze. I confess I mixed the glaze, including the cornstarch, and let it sit by the stove until I was ready to cook it. I cooked the pork uncovered for 1 hour and set the glaze on for 1/2 hour. Oh, yummy yum yum! I was skeptical when I smelled the glaze, but my doubts were laid to rest when we ate. I will for sure make this again! Thank you!

Reviewed On: Feb. 17, 2009

The only change I made to the recipe was to use Cajun seasonings in place of cayenne pepper. My husband can't wait until I make it again. Very Very Delicious! Also super easy.

Reviewed On: Jan. 25, 2009