The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Aug. 17, 2004
Sea Bass was a little strong for those who are not fish fans. If I cook this again I will use Tilapia. It also took a lot longer than the recipe stated it would to prepare. I am not sure the average cook can prep and cook this meal in 45 minutes - at least not the first time. It was a nice meal to try.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Aug. 11, 2004
I didn't have enough tomatoes at hand, so instead I substitute the other half for tomato sauce in a can...it still turn out like a gourmet dinner. Served it with cuban rice and fried banana...delicious even for my "only fried fish" tastebud
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jul. 26, 2004
One of my new favorites!!! I substituted talapia and added scallops at the very end. The sweet scallops provide a dense texture like sea bass but are much cheaper!! Plus the sweetness is a perfect balance to the salty capers/olives. They can simmer with the sauce until it thickens. As suggested, I went light with the capers. Bon Appetite!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jun. 25, 2004
This was an excellent recipe! I modified it a little because I had just bought swordfish, which I lightly grilled before adding it to the sauce. It tasted delicious, and I will definitely try this recipe with sea bass and other fish in the future.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jun. 14, 2004
This recipe was fantastic. I substituted a mediterranean olive mixture from our local 'organic' store, corsely chopped and tilapia for the sea bass. I can't believe how easy it was, and the sauce was to die for! Served it with black beans and rice, which was a perfect compliment to the meal. I will absolutely cook this over and over again!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Jun. 6, 2004
This was very good. I used tilapia fillets.
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Photo by marji

Cooking Level: Expert

Home Town: Boothbay Harbor, Maine, USA
Living In: Aptos, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: May 19, 2004
This was easy to make and very flavorful. I usually prefer my sea bass citrusy/sweet but this salty recipe was a great addition. I left out the capers this time b/c I only like them in very small amounts, if at all. I thought this recipe was great w/out them and probably won't add them next time either. It took about 20 mins for my fish to be cooked at this low/simmer temperature.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Mar. 12, 2004
thank you! thank you! thank you! this has to be the best recipe i have made yet from this website. i knew it would be good because i liked all of the ingredients...buti didn't realize how easy, quick and delicious it would be! i made this last night for a small dinner party and it was a HUGE hit. the only changes i made were to substitute chicken broth for the wine, and used vine ripened tomatoes instead of roma. otherwise, i followed the recipe as is. i served it with cous cous and a salad, and was a weeknight gourmet! every dish was wiped clean, and everyone raved about this. i can't wait until chilean sea bass goes on sale again!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Feb. 6, 2004
Fantastic! I used rainbow trout (that was caught that morning by my husband in a deep sea fishing trip!) and the flavor was amazing. Fresh fish makes all the difference. I only had 1/2 the amt of tomato, and IMHO it was enough. I had to cook it for a bit longer, but I might have had a little more fish than the recipe called for.
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Me

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 9, 2004
Oh my god! This was delicious. The whole family loved it, including my husband that despises fish. I can't wait to make it again. The fish is unbelievable and the sauce to die for!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 26, 2003
Great! Delicious! This is our favorite fish recipe. The preparation time is not bad, and it tastes like something right out of a gourmet restaurant. Great presentation, too. We will make this again and again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 19, 2003
Great! I used fresh vine ripened tomatoes instead. Worked perfectly!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 25, 2003
This is amazing! Very flavorful. Even my husband, who is not a great seafood eater, liked it. It's made be want to try other Cuban dishes.
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Home Town: Saint Charles, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 21, 2003
Really, really good! I used talapia and it turned out great. I reduced the butter to 1 tablespoon and used fresh mint instead of cilantro because that's all I had on hand. Great recipe.
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Photo by Elizabeth

Cooking Level: Intermediate

Home Town: Troy, Michigan, USA
Living In: Delray Beach, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 6, 2003
I have made this recipe twice this week. It is so easy and so good. I usually change things up in a recipe, but found this one to be perfect.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Aug. 31, 2003
Great recipe for people with a low carb lifestyle. We used see bass caught by a neighbor off the Massachusettes coast. A few substitutions that you may want to consider...I didn't use wine and added oregano and chili powder. The meal was fantastic - my wife's favorite fish dish that she's ever had.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Aug. 1, 2003
This is delicious and so easy! Any firm fleshed white fish would work; I used red snapper. Had no fresh, so used two cans of chopped tomatoes. As some other reviewers remark, do go easy on the capers as they can turn the dish bitter if too many are used. Will definitely make again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Jun. 3, 2003
Very good. I used Mahi-Mahi my husband caught last weekend. Excellent blend of flavors. Will make again.
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Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jun. 2, 2003
We really liked this-the sea bass worked very well, since it is a firm fish.
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Cooking Level: Expert

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Mar. 24, 2003
Excellent sauce, but I found keeping the fish pieces whole challenging.
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Cooking Level: Intermediate

Living In: Austin, Texas, USA

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