Reviewer:

Sharyl R.

	Cooking Level: Expert Home Town: Leduc, Alberta, Canada Living In: Edmonton, Alberta, Canada
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Reviewed: May 25, 2008

We love this recipe. The chutney is so tasty and the coating on the fish is perfect. We have made this many times, and it takes a few tries to cook the fish properly without burning the coating or taking the coating completely off. We found a lower temperature than called for works best for our all clad pans.

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Reviewer:

PHILSTILER


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Reviewed: Sep. 8, 2007

I didn't follow the recipe exactly as I used whatever I have in the kitchen. I used halibut and substituted macadamian nuts with almonds. The crust made the fish very tasty! I grated the ginger as I was running behind schedule, so the taste was a bit strong for my husband although he said he liked it. Overall, it's delicious and may try with chicken next time.

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Reviewer:

FLPOMPANO


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Reviewed: May 25, 2007

I've only make the mango ginger chutney. It was fantastic on the cuban pork roast (also on allrecipes.com). I switched candied ginger for fresh, but either one will work.

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Reviewer:

M.P.


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Reviewed: Apr. 16, 2007

I never post reviews but this recipe deserves attention. We live in a military town in the middle of no where so we don't have access to fresh fish. The frozen stuff is just as good. I used the Mahi-Mahi but I think other types would be great as well. I also used cilantro instead of the mint and dry ground ginger because that's all I had on hand. I served it with white rice and sauted acorn squash... Delish! This dish is awesome and I will definitely make it in the future, especially for company. Husband gave it 6 out of 5 stars.

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Reviewer:

dianep123


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Reviewed: Nov. 27, 2006

i made this with tilapia instead of mahi mahi. It was amazing! A friend of mine tried this recipe whom doesnt like fish, she loved it! the mango ginger chutney was perfect with the fish! I want to make this recipes every week!!

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Reviewer:

Liz4nier

	Cooking Level: Expert Home Town: East Haddam, Connecticut, USA Living In: Haddam, Connecticut, USA
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Reviewed: Aug. 10, 2006

This is absolutely wonderful. The fish is light and flaky, the roasted nuts crust is so tasty. The chuntey is such a nice contrast in taste. I would absolutely make this again and make it for company, it so easy.

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Reviewer:

Mella


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Reviewed: Jul. 5, 2006

Hubby and I loved this. However, next time, I will cook the fish a little before coating it, because the nuts were a little burned.

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Reviewer:

SarahK


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