Not too shabby!! My hubby made this because it was so easy, and it was quick and tasty as well. I probably wouldn't make it for company but it's great for week nights after work.

Reviewed On: Feb. 9, 2009

I've made this a few times now and I've made a couple changes to suit our tastes. I doubled the ginger and garlic. I placed the fish and marinade in a casserole dish, let it sit in the fridge 20 mins, then put the casserole dish in the over and baked it for 20 mins at 400. It's good pan-fried too, but baking it cooks it evenly so it stays juicy and really soaks up the marinade. Also I find the oil spits and makes a huge mess when made in the pan. Delish and no mess after!

Reviewed On: Feb. 9, 2009

This was just ok and I don't think I'd make it again. My hubby and I both found it pretty plain, so I think we'll go back to regular fajitas. Also, I sauted the chicken over medium heat for maybe 5 minutes - not medium-high heat for 20 minutes!

Reviewed On: Feb. 9, 2009