Reviewed: Mar. 13, 2012

If you were served this dish in a fine dining restaurant, you would go home talking about it! It is so elegant, completely delicious, and strikingly different. Way above average! I think you can "play" with the stuffing, i.e. spinach, artichoke hearts, a little sharp cheese. We "plated" the fish over the leftover arugala mixture with some Maui onion dressing -- nothing eles needed for a wonderful, colorful healthy dinner!

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Reviewer:

Sherrie Olp

Cooking Level: Expert

Home Town: Fresno, California, USA

Reviewed: Aug. 7, 2011

This was my first time using ginger - very tasty! I substituted spinach for the stuffing and it was delicious. I made a reduction of the leftover marinade and spooned that over the fish as it cooked on the grill to keep it moist. Will make this one again.

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Reviewer:

Annemarie

Reviewed: Dec. 6, 2010

This was one of those 50/50 recipes in our household. Half the family liked it. The other half hated it. I prepared it, and I was one of those who didn't care for the final product. Fish was too soggy and soft for my tastes.

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Reviewer:

MizMillie

Reviewed: Apr. 11, 2010

Not enthused by the marinade. A bit too "tangy" for our taste. We totally love arugula - which is why I tried this recipe, but was total overkill on the marinade and the stuffing. =( Don't know what I might have missed on either..

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Reviewer:

acsdeb

Home Town: East Lansing, Michigan, USA

Living In: Houston, Texas, USA

Reviewed: Apr. 2, 2010

this was fantastic! I combined with another recipe only in that, for the stuffing, I sauteed 1 clove of garlic in olive oil and added in the spinach to wilt it first. I also added in artichoke hearts and feta cheese. So it was less "stuffed" and more "exploding" out the sides :) But it was delicious and the reduced sauce on top was perfect!

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Reviewer:

luvn2ball

Reviewed: Mar. 29, 2010

Awesome!!! I made this last night for me and my boyfriend. He said that is was one of the BEST things I ever made for us. I agree that is was so delicious. The marinade is perfect and so easy to throw together. I have an instant marinator that marinates anything in 20 minutes. But I left it in for about 3 hours. So I agree that the longer you marinate that more flavor you will get. And I broiled in for 6 1/2 minutes on each side. Served it with rice and it was a great healthy dinner. It has already been requested to make this again.

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Reviewer:

Lish

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: New City, New York, USA

Living In: Islip, New York, USA

Reviewed: Dec. 31, 2009

Makes a wonderful presentation and is very easy! As others have stated this is a great recipe for serving to guests. I followed the recipe exactly and will make again with a few changes for my taste. I will reduce the lemon as the flavor was a bit strong. I will season the fish with salt and pepper before placing on grill to add another layer of flavor. Both my husband and I enjoyed.

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Reviewer:

dharma40

Cooking Level: Expert

Reviewed: Dec. 28, 2009

Wonderful recipe. Used fresh baby spinach and it worked out great. Served with herbed rice w/almonds and prosciutto wrapped asparagus. Elegant dinner that is very impressive and delicious.

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Reviewer:

Gigi

Cooking Level: Intermediate

Home Town: Hartford, Connecticut, USA

Reviewed: Oct. 6, 2009

I don't like seafood, but my husband and family do. I tried this recipe based on the ratings for my husband and his parents since it's his favorite fish. Everyone absolutely LOVED it. The second time I made it, I used my oven broiler because it was winter. I also couldn't find arugala so I used watercress...the family reviews were just the same. Highly recommend for seafood lovers!

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Reviewer:

MommyTink28

Reviewed: Aug. 6, 2009

This was fantastic! The only thing I changed was to mix honey in with the greens instead of lemon juice - that added a nice little sweet taste. I used the marinade on some chicken breasts as well since not everyone will eat seafood and that turned out pretty tasty too!

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