The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: May 31, 2006
YUM!! For anyone who is trying to add fish to their healthy menu plans this is wonderful!! Fresh sea bass is so mild in flavour and has such a great texture and what can I say about the sauce...fabulous!! I added a sprig of fresh rosemary and it just added that fresh herb taste which I love. Enjoy!!
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Cooking Level: Intermediate

Living In: Cabo San Lucas, Baja California Sur, Mexico

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: May 14, 2006
One of the best fish recipes yet.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Apr. 13, 2006
This was definitely an easy and delicious recipe. In addition to the Sea Bass, I also added prawns to this recipe and omitted the olives, since my husband doesn't care for them. I can't wait to try this recipe w/ Salmon. (I think the Salmon should help up well with the sauce!)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Mar. 5, 2006
The fish was okay, but a little too rich for me.
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Cooking Level: Beginning

Home Town: Wylie, Texas, USA
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: Mar. 2, 2006
Great one-skillet recipe. Couldn't get sea bass but substituted black cod which has very similiar taste and texture. I used chopped grape tomatoes instead of Roma (less seeds and far better flavor this time of year). Served with Rice-a-roni Spanish rice which really is quite good (hey, take help where you can get it). Dinner was on the table in 25 minutes start-to-finish. Family loved it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 17, 2006
Seriously yum. I used halibut instead of sea bass, and served it with couscous made with broth and some sauteed onion and red pepper. Everyone was spooning the extra marinade/sauce over the couscous--it was really tasty. I might even try it with tilapia for a cheaper meal, when not entertaining.
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Cooking Level: Intermediate

Home Town: Alliance, Nebraska, USA
Living In: Ann Arbor, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 6, 2006
I served this dish as part of a New Year's Eve party SeaFood Buffet. What a "hit". Not a morsel was leftover.
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Cooking Level: Intermediate

Home Town: Clearwater, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Dec. 8, 2005
This was very good. I used canned tomatoes because I had no fresh, and substituted 1 tsp coriander for the fresh cilantro (coriander is from the root of the cilantro plant).
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 17, 2005
Simple to make--very fast preparation, the ingrediants were common household items and easy to prepare. My wife raved about my "gourmet" fish....used red wine as I didn't have white on hand...still delicious. Thanks for sharing this great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jun. 26, 2005
This was really good! It was really fresh tasting. I omitted the olives and it was still great. I used 3 cups seeded roma tomatoes and still had plenty of the reduction left. I was surprised how long it took to get the wine to evaporate but it was worth the wait. I will definetly make this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jun. 6, 2005
I have cooked this twice in the last 10 days....the flavours were amazing. It was easy to prepare and so enjoyable to eat. Light and refreshing, making it perfect for the warm nights of summer. The second time I cooked it, I replaced the fish with chicken breast fillets. I cooked them for about the same time perhaps a few minutes more, and they remained moist and flavourful. Try adding a little cilantro at the end of the thickening process and when serving to add that little extra flavour. Highly recommend trying it....loved it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: May 27, 2005
EASY,LITE AND LOTS OF FLAVOR
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: May 18, 2005
substituted with red wine. family really enjoyed it. interesting taste, definately will try it again! thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
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Reviewed: Apr. 6, 2005
Fantastic dish. I doubled the sauce and used the leftover for pasta two days later, and it tasted even better after the flavors had a chance to deepen.
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Cooking Level: Expert

Home Town: Centreville, Virginia, USA
Living In: Hong Kong, Hong Kong Island, Hong Kong

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 22, 2005
This recipe is fabulous. It's very easy, very yummy. I used chicken broth instead of wine. I omitted the olives and cilantro and it was still very delicious. A real "keeper".
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 8, 2005
This recipe was very delicious and not at all complicated! I omitted the capers and olives just because I don't care for those two ingredients but the dish was still wonderful without them. Even my boyfriend, who is less than enthusiatic about fish, thought this was great. I served it with tomato couscous but next time I plan to use linguini.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Dec. 26, 2004
GREAT ! My husband made this for me the other day and I loved it. He used Chilean Sea Bass and omitted the cilantro because he doesn't like it (I like it in moderation). I don't know that the one person was saying about the capers, the capers and olives with the tomatoes made it spectacular ! YUM ! Can't think of any way it should be changed. This sauce would go great with any white fish, but Chilean Sea Bass is our favorite fish. Thanks for the recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Dec. 23, 2004
This was FABULOUS!!! I am a huge fan of sea bass and thought this sounded great as I love Cuban food. The flavors were very complimentary. Although this involved some work with all of the dicing of the tomatoes, slicing olives, etc. it was really not a difficult recipe. My husband and 12 year old son devoured theirs too! I served this with cous cous and fresh steamed spinach and it was a gourmet like meal! For those who thought the sea bass was strong, I'm wondering if you had fresh fish? I washed my fish and squirted juice of 1 lemon and let it sit while I did all of the slicing and chopping. My sea bass tasted mild, flaky and not a bit dry. This is a keeper in my household. If only sea bass weren't so hard to find. Thanks for sharing!
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Cooking Level: Expert

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The reviewer gave this recipe 2 stars. This recipe averages a 4.6 star rating.
Reviewed: Dec. 22, 2004
Normally I am a huge fan of capers. And cilantro. So I was very excited when I saw this recipe that called for both. Now I was a little skeptical that both flavors would mix well, and I was right. The red sauce was terrific, but the capers killed it. They were just a bad flavor combo w. the cilantro. I'd leave them out if I were you (I also omitted the green olives, out of preference). Leave in the cilantro and be liberal with the red pepper flakes and this could be a killer recipe!
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Cooking Level: Intermediate

Home Town: Schaumburg, Illinois, USA
Living In: Round Lake, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 16, 2004
Great sauce. I used Tilapia, but stuck to the rest of the recipe. Will increase the red pepper flakes next time for greater punch. But otherwise makes wonderful meal. Thanks Kiki!
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