The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 7, 2009
This was much better than I thought it would be. Lots of flavor. The one change was I used chicken broth instead of white wine.
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Cooking Level: Intermediate

Living In: New York, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 14, 2009
The only mistake I made with this recipe was serving it on a weeknight -- there wasn't enough time to enjoy it! It is definitely a "company quality" recipe. Thanks so much for sharing it -- yummy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Aug. 26, 2009
I made this with tilapia filets because Sea Bass is expensive! It tasted great but alas my kids are no much for fish dishes unless it is fried. I think the next time I will try it with boneless chick brests instead. Love the flavor or the sauce over rice.
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Cooking Level: Expert

Living In: Tampa, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Aug. 15, 2009
We were both very surprised at how this turned out. About half way through the cooking we lifted the lid to smell it and joked that we should get the pizza phone number out. But after the first bite we were sold.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jul. 18, 2009
Used fresh Rock Cod and it was really good. The only real alteration was to lightly coat in (sifted) flour and par fry first. I didn't have any fresh cilantro so used "fresh" paste. It was very flavorful dish. Thank you for new fish idea.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Jul. 15, 2009
The sauce was excellant but I was not a fan of the fish's texture - I suppose I prefer something firmer. Will definately make again but will try with chicken breasts next time.
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SJU

Cooking Level: Intermediate

Living In: Drexel Hill, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Jun. 27, 2009
Deeeelicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jun. 23, 2009
Wow, Kiki you got it right,this is amazing! Because I was serving just the two of us, I used 1 can Italian tomatoes, cut the wine by half, used extra garlic,capers,chili flakes and cilantro; less olives, and just 1 cup onion. It was delicious, and we will make this again, not just for us, company too. Thanks so much for sharing!!
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Cooking Level: Expert

Home Town: Calgary, Alberta, Canada
Living In: Puerto Vallarta, Jalisco, Mexico

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: May 15, 2009
I used flounder instead. I served it for my mother and family on Mother's Day. My brother's friend enjoyed it and he doesn't usually like olives.
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Yal

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: May 5, 2009
Oh my, my, my...I have found the mother load!!!! This fish recipe is A-M-A-Z-I-N-G!! So tasty and flavorful!!! A real treat for the taste buds. I followed the recipe exactly w/ 2 exceptions. I used flounder instead of sea bass and used canned tomatoes instead of fresh tomatoes. I will make this A LOT!!! So delicious. This really should be saved in EVERYONE'S recipe box.
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Cooking Level: Intermediate

Home Town: Roselle, New Jersey, USA
Living In: Springfield, New Jersey, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Apr. 13, 2009
Sper easy and very satisifying. Srong, spicy flavors really compliment such a lightly flavored fish.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Mar. 19, 2009
I followed the recipe exactly. My 2 guests agreed that it was delicious. Definitely will make again. I used frozen sea bass from Costco it tasted great
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Home Town: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Feb. 23, 2009
The sauce was amazing. I added a bit extra pepper flakes and substituted 3/4 cup water and 3/4 cup apple cider vinegar for the white wine. I think next time I may try it with mixed seafood.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Feb. 20, 2009
LOVE this recipe! Everything about it is wonderful. Easy, delicious, a real crowd pleaser. I serve it with sweet fried plantains, black beans and rice. Thank you so much for sharing...it's become a family favorite!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Feb. 10, 2009
WOW!!!! We made this for Christmas eve dinner, and WOW! We felt like we were dining at some 5-star restaurant. The flavors and texture was amazing...and it was soooo easy to make.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Feb. 9, 2009
My entire family loved this. My grocery store didn't have sea bass, so I settled for tilapia, but was still great! Will make again.
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Cooking Level: Intermediate

Home Town: Lake Charles, Louisiana, USA
Living In: Midland, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 19, 2009
I really enjoyed the sauce for this dish. This was my first time buying/cooking sea bass and I think I'm not that crazy about the fish itself. I would consider making this again with another fish like cod or halibut.
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Cooking Level: Intermediate

Home Town: San Diego, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
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Reviewed: Jan. 17, 2009
My first instinct after reading through the recipe was that this seemed like a heck of a lot of sauce for just a few filets--it was. Half the amount would have been more than enough. I stuck to the recipe exactly, and hubby and I were both very pleased. The simmering brings all the flavors together nicely. I actually liked the sauce better than the fish (I did use sea bass), as I didn't particularly care for the filets poached. Were I to make this again I would pan roast the filets--I missed that beautiful golden color and semi-crispy exterior. I served this over a bed of Saffron Rice,accompanied with Cuban Black Beans I and Jicama Salad with Cilantro and Lime, all recipes from this site. A pretty, delicious and interesting Cuban style dinner!
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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Mequon, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 17, 2009
Perfect for any white fish. Use like salsa topping
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Cooking Level: Professional

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 2, 2009
My New Years Resolution is to learn to cook fish and this was my first recipe. It was easy and very very tasty. The recipe is very easy to follow, the ingredients are common (I hate when the ingredients are random and difficult to find), and it tasted very very good!
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