The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Feb. 17, 2007
Very good. I took the advice of others that posted and added italian seasoning, salt, pepper, red pepper flakes, and anchovy paste. Next time, I'll simmer it to the point where most of the liquid is asorbed to intensify the flavors, which will improve the dish.
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Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Feb. 12, 2007
My only modification was to use italian diced tomato. I also let the sauce simmer for about an hour to an hour to really meld the flavor. Then I steamed the cod in the sauce for about 5 minutes per side with the cover on the skillet, turned the heat off, but left the cover on while I tossed my linguine with store bought pesto, then put the cod on top of the pasta & poured the sauce over the whole thing. This was INCREDIBLE. A real show stopper! Thanks for the recipe.
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Cooking Level: Expert

Home Town: Florence, Kentucky, USA
Living In: Miami, Florida, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.47 star rating.
Reviewed: Feb. 12, 2007
Unfortunately, my family and I did not care for this. This was very dissapointing, especially since there were so many positive reviews. The presentation looked great but the fillets were very bland to us. I even added an extra clove of garlic and can of diced tomatoes. Maybe the fillets needed to marinate in something for a bit of time? It seemed like a very healthy dish so I was happy about that. It wasn't a complete waste, especially when the fillets were $15 a pound!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Feb. 9, 2007
Even my non-fish eating husband enjoyed this. Thank you.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Feb. 9, 2007
It was wonderful!! I followed the suggestions of other reviewers and added mushrooms and italian spices. I used red snapper fish and it was delicious. Right before serving, I sprinkled some fresh grated parmesean cheese. When re-heated, it tastes just as good as last night. This will be be added to the dinner rotation.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Feb. 2, 2007
Made this dish last night for dinner. Added some italian herbs spice, chicken broth in place of the wine and it was YUMMY! It was also so quick and easy to make. Great for a working person who want to rustle up something quick but healthy for dinner. Great recipe!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Feb. 1, 2007
I served this as a soup with a side salad & garlic bread. It was a hit for the family. It could've used more flavor, but was still good & extremely easy with little clean up. I did use half green & half black olives which I liked. Next time I'll play with it a little more.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jan. 31, 2007
My family loves this recipe. I've used cod, and left out the olives. I've made it with other fish and still came out delicious. I wouldn't change a thing. Easy and delicious, thanks so much for sharing.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jan. 31, 2007
This was hit for sunday dinner. Everyone loved it and I actually liked it too. I bought half freash and half previously frozen filets but no one knew the diferance. They fell apart in the pan like salmon if it's over cooked but it still came out great. I used cooning dry white wine instead of just wine. the cooking wine was on sale. but still came out great. I served it with white rice and brussle sprouts and it was so tastey. I did find a few bones in the fresh fillet but other than that it was spectacular!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jan. 30, 2007
I really enjoyed the flavors of this recipe, although I did not like my fish choice. I used tilapia and a strong "fish" taste slightly overpowered the sauce. Maybe the tilapia I picked up that day wasn't great, but I will definitely try grouper next time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jan. 29, 2007
Very good premise for a recipe. I took 2 cans diced tomatoes w/ Italian herbs and mixed them with a half container of low-fat pesto. I stirred in some red pepper (to make it spicey) and wilted fresh spinach into the mix. When it was hot, I added tilapia fillets and cooked on medium high for 10 minutes. I served this over whole grain angel hair pasta with a light sprinkling of parmesan, romano and asiago cheeses. Easy, healthy and, above all, yummy!
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Cooking Level: Expert

Home Town: Austin, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jan. 28, 2007
A simple and very nice way to prepare white fish. I used Red Snapper which worked well. I also used Kalamata Olives which we love and added some fresh mushrooms and Italian Seasoning. Thanks for the great recipe.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jan. 28, 2007
wendy
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jan. 26, 2007
YUM! My hubby and I both love this recipe. We used tilapia, added 3 garlic cloves, Italian blend tomatoes, and salt and pepper. Great flavor! Served w/steamed broc, couscous (sp), and breadsticks. Delish!!! I'm a minimalist, and considered this recipe quite low-maintenance.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jan. 24, 2007
This was a very easy dish... a great way to incorporate a little fish into your diet! I followed the recipe very closely, except I omitted the olives and only used about 2/3 lb of cod fillets since there were only two of us. Very good served over jasmine rice. Next time, as per my boyfriend's suggestion, I may use crushed tomatoes instead of diced to end up with a smoother texture instead of chunky (I really enjoyed the chunky, though). The sauce would go great with chicken breasts, too!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jan. 23, 2007
This is soooo good! I omitted olives; used frozen tilapia fillets; cooked covered until fish was flaky and then added 1 lb precooked frozen shrimp (thawed and patted dry); cooked another 2 minutes until the shrimp was heated through and served over rice.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Jan. 23, 2007
I loved it but don't like olives so I left them out . I DID add a bit of salt and pepper.
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Cooking Level: Beginning

Living In: Quaker Hill, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jan. 23, 2007
Delicious, and what's more, is really quick and easy. I followed other reviewer's advice and added Italian Seasoning, together with a bit of sea salt to bring out the flavours. We don't like cooked olives so they were left out too. It's a great one for a quick midweek supper!
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Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jan. 23, 2007
Quick and easy. Delicious. I covered the pan for 5 minutes so the fish steamed. I used Italian seasoned diced tomatoes and tilapia. Served over rice.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jan. 22, 2007
I doubled this recipe and served it to guests yesterday. While I agree that it's very quick and easy, it is very bland. I added chopped green pepper to the onion and garlic, and I seasoned with salt, pepper and Italian seasoning, but still found it to be rather unexciting. There's definitely something missing. My guests, however, loved it, and two had second helpings. *****UPDATE!**** I had leftover sauce which I reheated and let it cook down to a very nice texture. The ingredients blended beautifully and the sauce was a 10000% improvement. Now I like this recipe, and will certainly make it over and over. I've upgraded my rating to 5 stars!
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