The recipe refers to both MARLIN and SWORDFISH. They are different. I made this with marlin and it was terrific!

Reviewed On: Jun. 16, 2006

Pork tenderloin is always a great meat due to its cut. This recipe, however, lacks flavor. I won't make this again as there are simply too many other great recipes for this tender meat. At a minimum, adding thyme or rosemary would help this recipe.

Reviewed On: Jan. 6, 2005

I had problems with the crust. I wasn't sure if the almonds were to be ground but I thought so. So...I overprocessed the crust ingredients and they turned oily. At that point I should have put the crust in the refrigerator for a bit before baking, but I didn't. Despite the fact that the crust ended up like a big flat cookie, it made no difference to the end result which was fabulous! My husband and guests loved it - as I did (the biggest critic of them all!).

Reviewed On: Jul. 2, 2004