Reviewed: Sep. 30, 2009

This was okay, not perfect. I served it over pasta. There's hardly any leftovers, so I guess that means it was liked around here. :) I halved the capers, because I don't like them but did happen to have some on hand. I also used a 30 oz can of diced tomatoes, undrained, following other reviewers' suggestions. I'm glad I did, it left ample sauce for the pasta.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kathy Johnston

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 20, 2009

This was a wonderful dish, easy to prepare. I added 3 tbls chicken broth to add moisture. This sauce would dress up other dishes by itself.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Bill Kinahan

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 8, 2009

WOW! This recipe was such a snap to make(no pun intended)! The flavors were just popping in my mouth. To save time I used a 15 oz. can of Italian style diced tomoatoes (drained), a small can of sliced olives and followed the rest of the recipe to the T. It couldn't have been better. I served it with pan fried polenta cakes and steamed broccoli. Thanks!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Star_Eyes

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: Meridian, Idaho, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 24, 2009

This was exceptional. Served over couscous! Made exactly as written. Will definitely make again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

AMSSC

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 17, 2009

This was absolutely delicious. I used chopped tomatoes, one and a half can for 6 servings, added a bit of wine in the sauce and seasoned with extra salt both in the sauce and on the fish. I also omitted the lemon on the fish as it is tangy enough as is. I served it with mashed potatoes made with extra virgin olive oil (1/2 cup) and crushed garlic (4 cloves). Yummmmm!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Yiota

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 23, 2009

This was a delicious dinner. I chopped the olives as well so that they were a little smaller, and I used one can of petite diced tomatoes instead of chopped whole tomatoes. I also added a small can of tomato sauce. I served this over pasta instead of rice, simply because we have eaten so much rice lately. I used a small rigatoni. Husband says he would like this again. The sauce could deliciously be converted into a chicken dish as well. Yum Yum.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

goodlookincookin

Home Town: Charlotte, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 3, 2009

Fabulous dish !!! And I don't even know how to cook and I hit a HR.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

cbarnes2000

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 20, 2009

This was very good! It's a great recipe for a special occasion or dinner party. I served it with Confetti Couscous (another All Recipes recipe) & it was the perfect combination! Thanks!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

NCSU4GANNE

Cooking Level: Intermediate

Home Town: Blenheim, South Carolina, USA

Living In: Bennettsville, South Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 13, 2008

Wow, this was really good. I had read the reviews and noted that someone said there was no liquid. So after everything was in the frying pan, I added about 1/2 cup of chicken broth and 1/4 cup of white wine. Also, I thought I had capers but I did NOT so I omitted them, and had to substitute chopped olives for sliced since that was all I had. The recipe needed about a teaspoon of salt, but after all these changes it was delicious. I served on a bed of shaved and steamed cauliflower - similar to rice which soaked up all the yummy sauced. What a delicious, hearty, and healthy meal!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

LIZZY9VOLT

Cooking Level: Intermediate

Home Town: Ogden, Utah, USA

Living In: Austin, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 17, 2008

I made this exactly as written. It's my first experience with Red Snapper - and now I'm so excited to have a new fish dish in my repertoire. I'm having the leftovers today for lunch - and even reheated, the texture of the red snapper and flavor of the spicy sauce are both wonderful.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

BisBatt

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 14, 2008

I love the combination of garlic, tomatoes, capers & olives. Though I don't know if snapper's the best fish for this recipe. I have a similar recipe for swordfish, however, the fish is sauteed instead of baked. I also added the tomato juice & white wine as recommended by another member.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

manofsteel

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 24, 2008

I love this recipe. We're always looking for ways to cook the fish we bring home from the coast, and this has become a favorite. And what I love is that no modifications are necessary (but I do add more olives b/c we love them)! Simple enough for a family meal, but nice enough to serve to company as well. Thanks for the great recipe!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

summer_aggies00

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 7, 2008

Wonderful flavors! I used swordfish, which I feel holds up well to the number of ingredients added to the dish. I also skipped the olives, as they are not a favorite of mine. Will definitely make again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Dee Dee

Cooking Level: Intermediate

Home Town: Seaford, Virginia, USA

Living In: Alexandria, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 23, 2008

Loved it, easy and quick. I used canned diced tomatoes drained, and left out the re d pepper because my kids hate spicy. I did red snapper and tuna in the same dish-both were delicious. Green beans and crusty bread to soak up the extra tomato mixture made a healthy meal.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jeneye

Cooking Level: Intermediate

Home Town: Montville, New Jersey, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 3, 2008

Very moist, which was good. It was too spicy for my family. Nothing special.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Laura

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 3, 2008

Simply delicious! I used fresh tomatoes for the sauce and kalamata olives. We try to eat fich twice a week and always on the junt for great new tastes. We will be having this one again and again and will try with different types of fish too.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

GKREMMY

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 25, 2008

Excellent. Didn't have snapper, tho. Or fresh parsley or lemon. Would probably be better with fresh, but was five-star with dried parsley and bottled lemon. Try it!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Thisni Caza

Cooking Level: Intermediate

Home Town: Hamilton, Kansas, USA

Living In: Topeka, Kansas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 9, 2008

This was super easy and really delicious! My husband loved it and both of my children also enjoyed it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Chelaine

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 31, 2008

My kids and I thought this was great!! I didnt have any black olives, and someone metnioned mushrooms.. Wish I would have thought of that! I did 3/4 of a can w/ some juice diced tomatoes. Sauteed ginger w/ the onion & garlic. That gave it great flavor w/ the snapper. Served w/ cous-cous and spinach (like others!)- Thanks for the great post!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

bizycooker

Cooking Level: Expert

Home Town: Boulder, Colorado, USA

Living In: Scottsdale, Arizona, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 7, 2008

I made this recipe to the specs, and my husband and I ended up eating a pizza instead. It just wasn't a very good flavor, and I felt like snapper was a terrible fish to use. The flavors just didn't equal themselves out.

Was this review helpful? [ YES ]
0 users found this review helpful