Reviewed: Jul. 31, 2005

I really liked this recipe. My husband was so-so. My six year old? Forget it. Anything new and he won't have it. He liked the fish though. Here are the changes I made. I don't care for bread crumbs. I used Ritz crackers. I also added some onion to my apple mixture. I think it would have been better if I hadn't added so much. (An entire Vidalia.) I wouldn't omit it all together though. I deep fried my fish. Mmmm, good! To the lady that said clean-up was a hassle. Use ziploc bags for the flour, egg and cracker dips. Then just throw them away. Good recipe.

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jacksnewwife

Cooking Level: Intermediate

Home Town: Highland Heights, Kentucky, USA

Living In: Johnson City, Tennessee, USA

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Reviewed: Jun. 28, 2005

EXCELLENT!!!!!! I used frozen bass from Costco and canned fiji apples so I didn't have to cut and peel the apples, and I used a tasty fish seasoning mixture instead of just regular flour, salt, and pepper. This was excellent!!!! Yum Yum.

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TMACK100

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Reviewed: Mar. 30, 2005

Great recipe. We used fresh sea bass and it turned out very tasty. The crispy breading was delicious and the apples were just another wonderful addition to the fish. I will cook just the apples in the future to top ice cream, pork chops or other white fish.

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Stacy

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Reviewed: Feb. 24, 2005

Anything voted keeper by my husbands standards gets a 5 with me. The only changes I made were the type of fish. The market had no sea bass and the halibut didn't look good so I ended up with sole. I also added chopped pecans to the apple topping. Quite tasty!

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KZJNK

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Reviewed: Jan. 19, 2005

Tried mixing apples and pears and used less butter - the variety in the fruit was nice!

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JSGRIFFITH

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Reviewed: Nov. 6, 2004

My husband and I enjoyed this recipe (I used catfish), but my kids didn't like it at all. I would make it again but would tweak the recipe slightly. First, I would saute onions with the apples for the topping. Second, I would substitute something else for the bread crumbs -- maybe crushed buttery crackers -- because I didn't care for the bread crumb flavor. (If using bread crumbs; two cups is excessive; 1 cup would be adequate). Oh, and make sure somebody else has clean up duty because this recipe uses a lot of dishes!

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Mama Cass

Cooking Level: Intermediate

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Reviewed: Nov. 5, 2004

I used real butter in place of margarine, careful not to allow the apples to set too long or they will be over saturated with butter. I also coarsely chopped some walnuts, about ½ cup and added them to the honey sauce. To the fish I added a generous amount of vanilla to the beaten egg, about 1 TBS per large egg. I will make this recipe regularly! Thanks for sharing Lola!! Love it!

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KEIRISTY

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Reviewed: Oct. 24, 2004

Great. Made minor adj. Smart Balance butter 4 margarine. Splenda 4 honey. Used lite salt. 1 c only needed 4 bread cr. Used Tilapia. I actually baked the fish in the oven for 30 min.

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CHAYEN69

Cooking Level: Intermediate

Living In: Miami Beach, Florida, USA

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Reviewed: Sep. 27, 2004

Very interesting combination of foods, but tasted great. I used halibut instead of sea bass, and butter instead of margerine - it browned perfectly. The sweetness of the apples made me not need to have dessert afterwards!

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LILYP

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Reviewed: Sep. 15, 2004

We really enjoyed this dish, it was different but in a good way. I would maybe in the future leave the apple peels on to add more texture and color as the apples did sort of look bland.

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PRACTICINGJOY

Cooking Level: Intermediate

Home Town: Everett, Washington, USA

Living In: Shoreline, Washington, USA

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Reviewed: Sep. 12, 2004

turned out great (i save 5stars for really special recipes). i used butter and a little olive oil instead of margarine, watched the fish, and had no burning.

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JAREDTHEGREATER

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Reviewed: Jan. 6, 2004

FANTASTIC! The combo of apples, honey and fish sounds gross but this is a great recipe! My husband says it's the best fish he's ever eaten, and he's a staunch "keep it simple" New Englander. The dish is like having dinner and dessert on one plate. I used real butter VS. margarine so added some olive oil to raise the frying temp for the fish without burning the butter. The crust came out a bit blackened for me but it was not "burnt" but "caramelized". Hubby gave this five stars, so do I!

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REBA13

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Reviewed: Nov. 26, 2003

Great tasting dish. Super easy and quick.

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JULES76

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Reviewed: Oct. 14, 2003

This was sweet & wonderful. I also sprinkled pecans over the apples. I used cod since I had no sea bass. Now I have to go out & get sea bass to try it again!

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CAIRA01

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Reviewed: Sep. 29, 2003

One of the best dishes I've ever made.

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Jenny

Cooking Level: Expert

Living In: Austin, Texas, USA

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Reviewed: Apr. 11, 2003

Absolutely incredible. My wife and I are still talking about this recipe two weeks later. Our friends and family on the Texas Gulf Coast loved it!!! A real winner for sure!!!

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FOODMAN2213

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: Monument, Colorado, USA

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Reviewed: Jan. 20, 2003

Tried this tonight, jan 19-03, on my executive VP girlfriend and she loved it, put it with creamy mashed potatoes and balsamic/walnut brussel sprouts, which gave a sweet/sour accent to this sweet/fish dish. I would reccommend a viognier to go with this, like napa Arrow-wood or sonoma's Christopher creek viognier.

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CHATEAUMEISTER

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Reviewed: Sep. 12, 2002

This recipe was absolutely fantastic. I didn't have enough apples on hand, so used half peeled apples and half peeled nectarines and it was wonderful. Also, being a bit health conscious, I sprinkled a little wheat germ in with the bread crumb. Tried this recipe on my husband, who loved it, and now can't wait to serve it to company.

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