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Reviewed: Mar. 31, 2008

I took the advice of many of the other reviewers and didn't use as much lemon juice and NO milk. I did, however, use orange juice in the bottom of my baking pan and sprinkled lemon juice on the fish itself. I wasn't real impressed by this recipe. I thought it would have more flavor. We did like the pineapple chunks. The weird combination of the spices on the pineapple made them so tasty!

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Krista :)

	Cooking Level: Intermediate Home Town: Rockford, Illinois, USA Living In: Davis Junction, Illinois, USA
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Reviewed: Jan. 27, 2008

After reading all the reviews I really only referred to this recipe for cooking time. I marinated the fish in pineapple juice and a splash of lemon juice, sprinkled some cajun seasoning on top and covered with the pineapple chuncks....pretty good.

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DoublyBlessed02

	Cooking Level: Intermediate Living In: Long Island, New York, USA
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Reviewed: Jan. 16, 2008

I did not like this at all. I give it 2 stars because my girlfriend liked it. I thought it was bland. She liked it because you could taste the fish and it wasn't killed with seasonings. I thought 2 cups of lemon juice was overkill. The basil and thyme just floated around. the fish was completely submerged in liquid. I won't make this again

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SKIPDING


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Reviewed: Jan. 10, 2008

The pineapple was good. The herb combination was goo.... BUT- NEVER EVER use that much lemon juice! Definitely recommend at least half the quantity or less. Completely spoiled it.

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Debbie


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Reviewed: Jan. 1, 2008

This was awful.

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little red haired girl

	Cooking Level: Expert Living In: Everett, Washington, USA
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Reviewed: Jun. 14, 2007

my girlfriend and i liked this recipe. we took some of the suggestions and marinated the fish in the pineapple and lemon juice for about twenty minutes. dont think that i will use the milk the next time it just seemed like there was no need for curdled milk.

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nakedcooks


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Reviewed: Mar. 20, 2007

I have been trying to incorporate more fish into my diet so tried this recipe. I used less lemon juice and milk and still turned out pretty moist. I liked the thyme and basil combination.

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Peggy Ann


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Reviewed: Dec. 17, 2006

I realldy enjoyed, but I did alter quite a bit. Didn't use measurements, but thought I would at least list what I put in... black pepper, garlic, minced onion, basil, parm cheese, 1 cp lemon juice, pinapple juice. All mixed in bag and marinted the fish in it for 20 mins before baking. Added milk as directions stated, and pinapple tidbits on top. I really enjoyed, a lot of flavor and wasn't too much lemon. :-)

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SMILIE224

	Cooking Level: Beginning Living In: Orlando, Florida, USA
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Reviewed: Nov. 8, 2006

I changed this up to no milk and a 1/4 cup of lemon juice. I also dumped my pineapple juice on to cook with it. It was okay, i probably would add garlic next time.

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thesecretbusiness.com


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Reviewed: Oct. 7, 2006

spicy, but a good Hawaiian meal.

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Reviewer:

Mike Gentry

	Cooking Level: Intermediate
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Reviewed: Aug. 10, 2006

This did not turn out well at all for me. I would recommend using only a 1/2 cup of lemon juice opposed to the full 2 cups. Once you get past the strong lemon flavor, it wasn't too bad.

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KGOOLSBY

	Cooking Level: Intermediate Home Town: Kalamazoo, Michigan, USA Living In: Plainwell, Michigan, USA
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Reviewed: May 24, 2006

very bland

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Nicole


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Reviewed: Dec. 28, 2005

This was a good recipe, with a few modifications. I used 2 tsp of each herb and the drained pineapple juice to marinate the fish. This intensified the flavors.

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Rachel Martineau

	Cooking Level: Expert Home Town: New Orleans, Louisiana, USA Living In: Cincinnati, Ohio, USA
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Reviewed: Sep. 17, 2005

This recipe was good, but lacked flavor. I might try this without the pineapple and try a lemon pepper version of this.

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Reviewer:

TEXASPENELOPE


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