Reviewed: Jun. 18, 2003

The only fish I normaly eat is sushi because I don't like cooked fish that much. But I have to say this is the best ever. I substituted Red Snapper and Scallions for the cilantro. All I can say is WOW!!

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XREIMAD

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Reviewed: Oct. 19, 2002

Pretty good, but the taste of triple sec is just too strong for my buds, maybe use 1/2 of the amount unless you like the stuff, but all i could taste was the orange flavor of it. The fish alone though without the boiled topping on it is pretty awesome.

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BIFFTANNEN

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Reviewed: Sep. 28, 2002

I made this recipe for about 30 people and turned even the biggest "seafood hater" into a fan! I left out the cilantro and don't feel the recipe suffered without it. I would advise making a little extra marinade since it adds so much flavor and keeps the fish and the salsa moist and flavorful. Thanks Bill, for a recipe worthy of even the best cookbook!!!!

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CHEFPASTA4

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Reviewed: Aug. 30, 2002

Mmm, this is one of my favorites! It tastes like it is from a restaurant. Definitely company worthy.

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JENNIDAY

Cooking Level: Intermediate

Home Town: Springfield, Virginia, USA

Living In: Durham, North Carolina, USA

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Reviewed: Jul. 28, 2002

This has become a weekly favorite. I live in rural Mo, having moved here from southern Ca. Adding variety to the standard fried-meat-and-potatoes local fare can be challenging. This recipe fits the bill. You'll never see a grouper in any of *our* local grocerey stores, but we do occasionally get talapia (sp) and that works well. We also also use it on bonless chicken breasts and its wonderful! Its a great meal on a hot day, because its light and the chilled salsa sets it off.

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TYPICALGIRL

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Reviewed: Jul. 20, 2002

Outstanding! I add a little extra fresh jalapeno to the recipe.

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JIM91010

Cooking Level: Expert

Home Town: Monrovia, California, USA

Living In: Duarte, California, USA

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Reviewed: Mar. 27, 2002

I tried this recipe using mahi-mahi filets and it was the best grilled recipe I have found in quite awhile. I did not make the tomato mixture but did provide additional marinade.

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MILODEANNA

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Reviewed: Feb. 25, 2002

I used some fresh amberjack from our trip to Islamorada. This was a big hit and we will serve it again. Have shared this with others. Served grilled corn on the cob from my freezer full of local produce. With a salad with key lime vinaigrette, AWESOME!!

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ALPURV

Cooking Level: Expert

Living In: Knoxville, Tennessee, USA

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Reviewed: Feb. 7, 2002

This was really good and simple to make. I used mahi mahi and I ran out of lime juice so I mixed in some lemon juice and it turned out perfect. The onion tomato mixture really adds a nice flavor. My husband thought this was great and asked me to make it again!!!! Great recipe!!

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JOPFEUFFER

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Reviewed: Dec. 16, 2001

This is a good summer time party recipe. Everyone loved it.

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Darlene

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Reviewed: Aug. 22, 2001

This is excellent. 2nd time I've made it. This time I used Grand Marnier, organge roughy, red onion, fresh tomato and basal from the garden. It is now part of my recipes. Make this, you won't be disapointed.

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CONOY

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Reviewed: Jun. 8, 2001

My family loved this recipe. We used Mahi Mahi and I had Key Lime juice on hand and mixed it with fresh limes. My 8 year old loved it. We will be serving this to guest. Thanks for a great recipe.

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THE LAZ

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Reviewed: May 16, 2001

This was made a fantastic dinner, very light and summery. We used mahi-mahi, and it turned out perfect. It was very flavorful. The "pico de gallo" was yummy slightly warmed by the margarita.

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POOTER301

Cooking Level: Intermediate

Home Town: Wauwatosa, Wisconsin, USA

Living In: Hayden, Alabama, USA

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Reviewed: Jan. 25, 2001

Great, eash "tropical" dish

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BARRY DERMAN

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Reviewed: Sep. 15, 2000

Execelnt dish! Instead of using lime juice you can substitute a margaritta mix. I suggest Daily's Green Demon. It adds a bit of sweetness. I served it with a grilled corn salsa. It got great reviews with my guests! A perfect summer dish to enjoy outside with good friends!

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