Reviewed: May 13, 2012

Absolutely scrumptious! So easy, and so very,very good. Will make again soon!

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Jennifer Jackson

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Reviewed: May 4, 2012

OMG- this is restaurant quality delicious.

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Paige

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

Reviewed: Apr. 28, 2012

Divine! I made this pretty much exactly as listed, plated it over garlicky spinach (saute a few chopped garlic cloves in olive oil, fill the pan with spinach, saute... I added a seeded roma tomato shortly after the spinach and a but of sea salt and ground pepper) and spooned the sauce over. My husband, who before he met me at his fish in stick form, swooned. Then he scraped all sauce from the pan. And ate the extra piece of fish.

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Erin

Reviewed: Apr. 24, 2012

Was not a fan of this recipe. We did not know if we were supposed to drain the oil after removing the fish and there was way too much butter and couldn't really taste the capers. Left me feeling heavy and didn't really taste the fish.

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jenifaOHjenny

Cooking Level: Intermediate

Living In: Victoria, British Columbia, Canada

Reviewed: Apr. 11, 2012

This was amazing! My husband and I made this together and had a great time, mostly because it was so quick and easy! We used tilapia because we had that on hand, cut out some of the butter and added a little bit of lemon juice but otherwise stuck to the recipe. And what an amazing dinner it turned out to be!

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DanaLynn

Reviewed: Apr. 6, 2012

Delicious and easy. Used 2Tbsp butter

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debbie949

Cooking Level: Expert

Reviewed: Mar. 21, 2012

this recipe is beyond gourmet, delicious, and easy! honestly, one of the best fish recipes I have ever tasted.

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RITA51

Reviewed: Feb. 27, 2012

Used scallops instead. This is a basic recipe for fish. It's good, but in my opinion, not great. Next time I would use less capers, even though we are a fan of capers.

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may

Cooking Level: Intermediate

Living In: Manhattan, New York, USA

Reviewed: Feb. 20, 2012

This is by far the best and easiest treatment for any firm white fish I've ever tasted, much less prepared myself at home! I'm from New England and fairly picky about seafood but I wouldn't feel cheated if I was charged handsomely for this dish at a restaurant. The good part is I can make it at home anytime I can get fresh fish at the market!

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Reviewer:

sshampo

Reviewed: Feb. 16, 2012

Outstanding! My husband can't stop talking about how delicious this recipe is--and he's a tough one to please. He doesn't even like capers but this recipe made them the star. This is definitely a "fine restaurant quality" meal! Didn't change a thing!

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