This came out quite nicely and my main "beef" was only with the beef and, as with so many reviews we see here, it was because I didn't use the recommended cut! I didn't recall "chuck roast" so the butcher recommended a leaner cut which came out a bit dry. I maybe missed the tomato-ness I recall from my youth with an Hungarian cook we employed but this was not far off and quite enjoyable. As one wrote in a Goulash review here, there is no one "right" way to make it. In the end, it boils down to personal taste. Nothing wrong with that! :)

Reviewed On: Mar. 21, 2006

Your captain must be used to long trips! We dispensed with the two days of soaking in water and did just fine. Our fish had been caught and fileted 24 hrs. earlier, kept in ziplock bags in ice. We simply skinned the filet, marinated in Wishbone Italian for maybe one hour, then grilled in the Weber kettle for maybe 20 minutes. Also sauteed some trimmings. All were superb! The fish was more tender and mild than I remember from store-bought Kingfish!

Reviewed On: May 19, 2003