Reviewed: Sep. 4, 2004

This recipe was excellent! I used tilapia instead of grouper and it came out great.

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AEWE

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Reviewed: Aug. 22, 2004

I'm not a lover of tequila, but this marinade reduction was fantastic! We will definitely make this again!

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Don Booher

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Reviewed: Aug. 20, 2004

I absolutely loved this marinade. Even my husband, who is not much of a fish eater, had two helpings. The sauce it makes after boiling it was great over rice too.

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RUDBECKYA

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Reviewed: Aug. 16, 2004

Served this for guests, two of which were not "fish eating people". They loved it! Great meal and no left overs. We will serve this again!

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NVONDRELL

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Reviewed: Aug. 6, 2004

This is absolutely amazing. I made it for dinner last night to test it and see if it really would be a good dinner party centerpiece. There's no question about it - it is easy and absolutely yummy. if there were a rating higher than 5 stars, i'd give it that! Thank you BILL!

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trubee

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Reviewed: May 10, 2004

I thought this was delicious! Very simple, very tasty and makes a great presentation for company! I made it for Mother's Day & all the girls raved about it. I marinated the Grouper overnight. For the salsa, I omitted the onions and cilantro (we don't like either) and substituted chopped scallions and fresh parsley. I let that refrigerate overnight, too and it complemented the fish wonderfully! I can't wait to try this marinade with other fish. Served with real Margaritas, some grilled asparagus (recipe also from this website) and lemon pepper rice. Try this...it is so light and easy, but FULL of flavor!

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KXR173

Cooking Level: Expert

Home Town: Havertown, Pennsylvania, USA

Living In: Charlestown, Massachusetts, USA

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Reviewed: May 10, 2004

My sister made this for my family for Mother's Day and WOW, what a super dish this was. So light and tasty. She served it with a homemade tomato salsa, rice and grilled aparagus which made for a beatiful presentation as well. Good company dish, sure to impress everyone. MMMMM!!!

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KELLYBUCK

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Reviewed: May 2, 2004

I substituted tuna steaks. It was terrific! I will definitely make it again!

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HPR3448

Cooking Level: Expert

Living In: Charlotte, North Carolina, USA

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Reviewed: Mar. 30, 2004

This recipe is wonderful!! I substituted Pacific Basa for the grouper, and added a bit more garlic. I am very happy to discover a healthy fish recipe that dosen't taste "fishy!"

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Laurenski

Cooking Level: Intermediate

Home Town: Springfield, Virginia, USA

Living In: Fort Walton Beach, Florida, USA

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Reviewed: Mar. 30, 2004

Very good marinade, my husband talked about it for several days.

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JOANNE1627

Cooking Level: Professional

Home Town: La Verne, California, USA

Living In: Danville, Illinois, USA

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Reviewed: Feb. 23, 2004

I do not like to drink Margarita's. However, I must admit that this recipe was incredibly delicious. The flavor was gourmet. My husband who did enjoy a frozen margarita along with our dinner said it brought out the flavor of the recipe even more. This was so delicious, I am definitely sharing it with many friends! Wonderful!

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The Entrekin Family

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Reviewed: Nov. 2, 2003

This recipe is great - the sauce, the salsa, and the fish. Great with rice, too.

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TerryB

Cooking Level: Expert

Living In: Cayucos, California, USA

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Reviewed: Nov. 2, 2003

We make this with fresh Ahi tuna and sub in a green chili for the jalapeno. The cilantro makes it fresh tasting and amazing. The sauce is also great when poured over rice. A staple in this house.

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HUNTERSMAMA

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Reviewed: Oct. 26, 2003

This was very good. I also had talapia on hand and used it. Very good flavor. I didn't even add the salsa, it didn't need it! A keeper.

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BARBIE0492

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Reviewed: Aug. 27, 2003

Very tasty and easy to make. I used key lime juice instead of lime juice (because I have a key lime tree and generally prefer it).

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BOGEY

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Reviewed: Aug. 15, 2003

I used mahi mahi in this recipe. I also used store bought fresh salsa (from the deli cooler in the supermarket) instead of making it as indicated here. Talk about quick, tasty, and healthy!

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DeBonna

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Reviewed: Aug. 4, 2003

If I could give this one 8 stars I would! I used Halibut since that's what we have the most of. My husband likes halibut and chips the most, so I was a little worried about 'ruening' it. But we both love Mexican food so I gave it a try. We totally loved this recipe! I marinated the fish for 3 hours, boiled and served the sauce over it all. The pico de gallo was a perfect compliment to the fish. We also grilled corn and summer squash. I can't wait to make this again! Much healthier than fish and chips too. Thank you Bill!

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