Reviewed: Mar. 8, 2012

Great recipe! The store didn't have raspberry vinegar, so I crushed 4 raspberries into it, using white wine vinegar. I think the berry pulp is a good addition. I now make the recipe x6 and keep it in the fridge. I used it on pork last night and have raspberry anointed chicken in the oven tonight. I skipped the buttering of the foil and nothing stuck. With the pork and chicken, I just spoon the sauce over the top and bake without turning. Thanks so much for sharing the recipe.

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Reviewer:

Tinker

Reviewed: Jan. 11, 2012

yummy

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Reviewer:

carleysue

Reviewed: Sep. 21, 2011

This is such a creative blend of flavors. I didn't have much in the house, but I had these ingredients, luckily. I really enjoyed this, and it was so utterly easy to make, too. Thanks!

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Reviewer:

BECCA123

Reviewed: Sep. 12, 2011

Not a keeper for me. I doubled the sauce like others suggested. It smelt amazing and I thought the sauce was very very good. The flavors did not soak into the fish though. All put together, it was bland. I took it for lunch with me the next day and it was even worse. The sauce lost all of it's taste.

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Reviewer:

Gunia20

Reviewed: Aug. 29, 2011

Great flavour combination. I did make adjustments to suit our preferences based on reviews and experience. Based on the recipe I agreed with other reviewers that it wouldn't make much sauce. So I kept the sauce measurements even when halving the number of serving sizes. I also cooked the fish in a baking dish lightly coated with butter cooking spray instead of on flat foil to keep the sauce and other juices. I did not have any raspberry vinegar at the moment, so instead used balsamic with a tsp of raspberry vodka. Worked FAR better than I could have hoped. I agree with the reviewer that one barely tastes the mustard. We adore dijon mustard so I used 2 tsp. (effectively quadrupling the proportion of mustard) and the taste was still fairly subtle. It was a good balance of flavours for us. I did not feel that salt or pepper were necessary. I served with white rice, steamed french beans and cauliflower gratinee, Thanks for the inspiration TINATED!!!

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Reviewer:

dianathecookie

Cooking Level: Expert

Living In: Montreal, Quebec, Canada

Reviewed: Jun. 14, 2011

I didn't use the lemon juice, substituted olive oil for butter, used regular vinegar, added a splash of worcestershire sauce, used italian seasoning instead of tarragon, and the fish was delicious! The sauce was the perfect amount. The only thing I would do is add a little more honey, since it's the only source of sweetness in my version

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Reviewer:

dejamazi

Reviewed: Mar. 28, 2011

I doubled the dressing recipe- and am very glad I did, it's fantastic! It's like a light tasting/ delicate honey mustard sauce. I think it complements the fish very well. The only other changes I made were out of necessity- I used apple cider vinegar instead of raspberry vinegar, which I did not have, and I used dried tarragon instead of fresh tarragon for the same reason. I will definitely make this again!

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Reviewer:

Mrs. Jason

Cooking Level: Intermediate

Home Town: Silver Spring, Maryland, USA

Reviewed: Mar. 17, 2011

Didn't really care for it. Followed the recipe exactly.

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Reviewer:

EVM

Reviewed: Jan. 14, 2011

Super Yummy! DH commented several times how good it was. It had a nice smokey flavor from the broiler. I was out of raspberry vinegar so I used pomegranate vinegar instead. It was so quick and easy. Will definitely keep this one in the rotation. Thanks for sharing!

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Reviewer:

gopintos

Cooking Level: Intermediate

Living In: California, Missouri, USA

Reviewed: Jan. 10, 2011

Excellent! We are not big fish eaters, but this is healthy and good. I did not coat foil with butter, just sprayed it with olive oil. Used dill instead of tarragon.

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