Reviewed: Oct. 31, 2009

I think this recipe could be good but needs some work. Sauce was not bold or thick enough for me. I will try this again and next time I will cook sauce and fish on their own and then dress the fish. A good starting place.

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MilitaryWife

Cooking Level: Expert

Home Town: Montclair, California, USA

Living In: Fairfield, California, USA

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Reviewed: Jun. 2, 2009

Nice and easy dish, the fish turned out great. I fried the cashews with some chili's before adding at the end, for an extra little zip. Served with some rice, and a salad with a few mandarin's in it. Nice easy dinner. Too bad there were no leftovers, so can't try it cold..

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STEZO

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Reviewed: Mar. 15, 2009

This was really good! We had clemetines instead of mandarins so used those instead. What surprised me the most, was eating this as a leftover cold- it was delicious cold! Who knew?

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nwkellee

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Reviewed: Jan. 22, 2009

Very yummy! I actually used Tilapia this time and it was equally as good as the snapper. The only thing I modified was to finely grate the ginger to evenly disperse the ingredient into the dish. I grate the ginger by turning it clockwise each time so as to not get the stringy pieces. Very easy!

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WHIGHAE

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Reviewed: Jul. 4, 2008

This recipe is absolutely fantastic! I prepared the sauce as written, skipping the chopped mandarin orange slices. However, instead of baking the fish I dredged them in flour, seared them in a skillet oiled with one tablespoon of butter, then added the sauce and cooked until it thickened. Don't skip the cashews or the spring onions, they make this dish even better!

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Oren S.

Cooking Level: Expert

Living In: Calgary, Alberta, Canada

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Reviewed: Dec. 26, 2007

I thought this was excellent

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Dianne

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Reviewed: Aug. 30, 2007

I really didn't like this recipe. I don't think the fish picked up much flavor from the sauce, and I didn't like the soggy oranges or the "boiled" look and texture that the fish got from being baked in liquid. It was easy to prepare, I had most of the ingredients on hand, and I think the sauce has promise, but if I use it again it will be with substantial changes to the recipe.

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Reviewer:

Falkirk

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

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Reviewed: Apr. 16, 2007

My fiance and I thought this was a restaurant-quality recipe and so easy to make!! I couldn't find fresh mandarin oranges so I used a juice orange and canned mandarin oranges. Definitely sprinkle on the cashews and green onions over the top if you like them, it gives it great flavor and presentation on the plate! I will definitely make this again!

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