Reviewed: Jan. 21, 2009

I have been cooking fish like this for years! It's good with any kind of fish, and each kind can be seasoned according to its area of origin for an authentic flavor. My family is fond of Mediterranean varieties. Also, take leftover spaghetti noodles, place them in a gallon ziploc bag with olive oil and seasonings, shake well, and refrigerate. They're ready in a moment's notice for a delicious and beautiful bed for your fish.

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amy

Cooking Level: Intermediate

Home Town: Eufaula, Alabama, USA

Living In: Tulsa, Oklahoma, USA

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Reviewed: Jan. 21, 2009

family did not care for...

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tina

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Reviewed: Jan. 21, 2009

These folil wrapped fish ideas are the greatest. Very little clean up and they taste great. I also do this with salmon, a little olive oil, S&P and a few slices of lemon.....deeeeevine!

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Surf and Turf

Cooking Level: Intermediate

Home Town: Albuquerque, New Mexico, USA

Living In: Orange, California, USA

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Reviewed: Jan. 10, 2009

I was a little skeptical about the peppers, but "wow" what a dish. I rate my recipes 1 to 10, and this one was a definite 10. I'm not all that crazy about fish and I know it's good for you, but this was wonderful. I'll make it many times.

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Patricia

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Elliot Lake, Ontario, Canada

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Reviewed: Dec. 31, 2008

We made this recipe as listed with Tilapia. I'm not a huge fish fan, but this one was pretty good and really easy - will definitely make again

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Ktkat28

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Nov. 30, 2008

I tried this cause it was different and I didn't want to smell up the kitchen trying to sear the fish in oil. I had seen a recipe on food network where they used the same foil technique and it looked great. The preparation was extrememly easy. I followed the recipe exactly. I added some purple onion and dill weed for some color. It took about 25 minutes cause I thick pieces. My boyfriend raved about it. It was juicy and perfectly cooked. I made some cheese risotto on the side and it was just divine. Clean up was a breeze cause you just throw out the foils.

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Julie

Cooking Level: Intermediate

Home Town: Bristol, Rhode Island, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Nov. 7, 2008

This was delicious! I used a whole salmon fillet that served two of us, a whole lemon and a whole jalapeno (fresh). Followed the recipe exactly and it was gorgeous! The fillet was frozen so I put it in the oven on 375 for 30 minutes and it came out perfectly. The only thing I would change is that I would de-seed the jalapeno next time as I found it a little spicy!!

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Jeraly

Cooking Level: Beginning

Home Town: Bristol, Gloucestershire, England, U.K.

Living In: Palm Springs, California, USA

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Reviewed: Nov. 7, 2008

Yummy!! We really enjoyed this one. I added lemon pepper seasoning along with the granulated garlic and also added minced garlic. I actually did not bake right in foil, just in a glass dish. Came out wonderful, nice flavour. Thanks for sharing.

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ANJACKSON

Cooking Level: Intermediate

Home Town: Pickering, Ontario, Canada

Living In: Oshawa, Ontario, Canada

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Reviewed: Nov. 5, 2008

This is the only fish I've ever enjoyed that wasn't catfish that my dad deep fried. The jalapenos weren't spicy to me at all though, so I was a little disappointed about that. I used tilapia, it was great!

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michelemybell

Cooking Level: Intermediate

Home Town: Battle Creek, Michigan, USA

Living In: Lansing, Michigan, USA

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Reviewed: Nov. 5, 2008

I followed the recipe exactly, the results were perfect. The recipe was quick and easy...just my style of cooking. This recipe will become a staple in my family. Can't wait to try the recipe using different types of fish.

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smellsgood

Cooking Level: Beginning

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Reviewed: Oct. 28, 2008

This is a great recipe. Very easy. I didn't have jalepenos to use. And I sprayed fish with butter Pam. I used sliced lemon, garlic powder, season salt, blackened seasoning, and dill weed. It turned out fabulous! I can't wait to experiment with other seasonings! I cooked it for 20 minutes on 400 in my toaster oven with ease. Like another reviewer said though, it was a little too wet so I will vent it next time.**Update!!**I've made this so many times now! The venting didn't work so the fish was still wet. What I did was put a piece of bread under the fish to soak up the juices and it came out perfect. Not wet at all!

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ntoxk8n

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Reviewed: Oct. 27, 2008

Quite good. Can be used with any fresh fish. Make sure, however, the fish is absolutely fresh (check for clearness of eyes, for instance). Fresh fish will not taste fishy as someone else noted. Serve with a jalapeno tartar sauce (mayo, pickle relish [either dill or sweet]and a little diced jalapeno.

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mermaid

Cooking Level: Professional

Home Town: Coupeville, Washington, USA

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Reviewed: Oct. 27, 2008

Great recipe and easy way to clean up. I don't use filets but whole fish. Have done this in the oven or the grill. Our favorite way of cooking all the trout the man brings home (and he brings home a lot) is a variation I made of this recipe. I use the flavorwave, one of those infomercial gadgets that cooks with the light-but it can be done in the foil also. I fill the cavity with sliced onion, jarred jalapeno slices and a good handful of cilantro I just grab from the bunch. Then I sprinkle both sides of fish with garlic powder, regular Mrs. Dash and a few sprinkles of lemon juice. In the flavor wave I put some of the juices from the jalapeno jar in the bottom of the glass pan so that the drippings dont stick and is easier to clean, plus the juices prevent the fish from drying out and make it so moist. This is beyond 5 stars!! Try it!

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Shelby

Cooking Level: Intermediate

Home Town: Eugene, Oregon, USA

Living In: Springfield, Oregon, USA

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Reviewed: Oct. 27, 2008

Very good and very adaptable. Just a note - fresh fish should never taste fishy. If it does, it is not fresh and certainly not worth eating.

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MJ

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Foley, Alabama, USA

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Reviewed: Oct. 22, 2008

Quick and easy.

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SAMKAY64

Cooking Level: Beginning

Home Town: Salem, Oregon, USA

Living In: Arlington, Virginia, USA

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Reviewed: Jul. 17, 2008

This was awesome. However, i made 6, 3 how recipe called for, and 3 with additions. And we prefered the ones with additions, i seasoned the fish with salt pepper, and garlic powder. then sprayed the foil. put fish in it, added chopped parsely, sliced red onion, lemon slices 2 small tabs of butter, and the jalapenos on top. The fish was Wonderful, the other ones as is were kind of bland. So we will make them with the adjustments we made from now on. But overall great recipe

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wifeyluvs2cook

Cooking Level: Expert

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Reviewed: Jun. 17, 2008

I love this recipe just the way it is and also because it is so versatile. I don't eat fish very often but this seemed so easy. My boyfriend really liked it too. Will be making this again and again.

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Paula H

Cooking Level: Beginning

Home Town: Fresno, California, USA

Living In: Agawam, Massachusetts, USA

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Reviewed: Jun. 14, 2008

Great way to cook fish, I used flounder, it came out so moist and flaky, I also used old bay.

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Sissy

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Reviewed: Jun. 14, 2008

The jalapeno peppers are what made this so good. It gave the fish the perfect amount of spice.

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QUASINAUGHT

Cooking Level: Intermediate

Home Town: Bolingbrook, Illinois, USA

Living In: Sunnyvale, California, USA

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Reviewed: May 11, 2008

My boyfriend made this for me since I love jalepenos. This recipe was great, but was too spicy for him. I'll definitely be making this again.

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lukasavr

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