Reviewed: May 19, 2009

I enjoyed the flavors in this. I added a few more veggies than the recipe called for and used cod instead of hailbut. I served this over pasta which I think wasn't the right choice. It was mildly unsettling eating what my brain thought of as mexican fish spaghetti! I'll try this over some brown rice I think when I have the leftovers tomorrow.

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Reviewer:

LindaT

Cooking Level: Expert

Living In: San Jose, California, USA

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Reviewed: Dec. 11, 2008

Made it with swordfish (need a sturdy fish that doesn't flake easily) and Spike's salsa (the best salsa EVER!) The salsa makes this dish.

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Reviewer:

Gabby

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Reviewed: Dec. 10, 2008

I used talipia and served over orzo pasta. This was really good and really easy. Great summer dish!

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DANI80

Cooking Level: Expert

Living In: West Deptford, New Jersey, USA

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Reviewed: Oct. 26, 2008

This had a good flavor. I used scallops and halibut steaks. The scallops worked out much better since they stayed whole. I found that the fish flaked apart and became mushy in the wok. Other than that it was easy. If I make this again I will use scallops and shrimp instead of fish

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STOLZS

Cooking Level: Intermediate

Home Town: Arvada, Colorado, USA

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Reviewed: Sep. 6, 2008

This was most definitely a successful recipe. My nature, however, prevents me from following any recipe exactly, so I made a few changes. I added some more farmer's market veggies (onions, carrots, bell peppers) & some ginger to the stirfry. I also marinated the halibut in a balsamic/honey/white miso marinade before stirfrying it with some garlic & ginger. I used chunky peach salsa. Both my boyfriend & myself were satisfied with the results.

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mendogribi

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Reviewed: Jul. 27, 2008

Delicious! This dish is perfect without the mushrooms (my boyfriend's allergic, we made it without). Also, I added lime as the review below suggests, which added a great acidic kick. With the right salsa, this dish is a winner - and super healthy!

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Morgan Mallory

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Reviewed: Jul. 26, 2008

Great healthy way to prepare fish when you don't have a grill! Served with a vegetable orzo dish and asparagus for a really great meal.

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Reviewer:

Nicole Burdett

Cooking Level: Expert

Home Town: East Templeton, Massachusetts, USA

Living In: Boston, Massachusetts, USA

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Reviewed: May 6, 2008

This was great! Both my boyfriend and I loved it! He went back for seconds and thirds. I will definitely make this again. The only change I made was to squeeze a half a lime over the fish before cooking and the other half over the veggies.

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AmaZingAlli

Cooking Level: Intermediate

Home Town: Annapolis, Maryland, USA

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Reviewed: Mar. 4, 2008

very good, I used yellow bell peppers in place of the yellow squash and I also used a pineapple salsa from Trader Joes. We loved all the vegetables, and I liked how easy the meal came together!

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Reviewer:

B Spradley

Cooking Level: Intermediate

Living In: La Mirada, California, USA

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Reviewed: Nov. 11, 2007

This meal was excellent. You can make it according to the level of spicey you like with the salsa you choose. We served over orzo pasta and with a green salad. No leftovers in this house!

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Mitchellpad

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Reviewed: Jul. 16, 2007

This is my new favorite way to eat fish. It's super easy to make. The yellow squash with zucchini combined with salsa make for an exquisite and healthy meal. I served it with brown rice.

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