This is a wonderful combo of piquant/sweet. Didn't have crystalized ginger; used about a teaspoon of pumpkin pie spice and 2 TBl. of balsamic vinegar. Reminds me of Autumn Chutney from Harry & David. If there is any leftover chutney; I'll be combining it with whipping cream to use as a sauce for pork tenderloin or chicken breasts served over wild rice. This is a gourmet meal in itself.

Reviewed On: Nov. 20, 2006

Didn't like this cooking method at all; either bacon was undercooked or fish was dry. I think it woould be much better baked in a foil pouch as another cook suggested.

Reviewed On: Aug. 21, 2006

Dinner was great. Leftovers were wonderful, reheated great. Added fresh tomato/parm cheese on reheating. Next time will try sauting chic without breading.

Reviewed On: Jun. 20, 2006