Reviewed: Sep. 16, 2009

This was a great combo of sweet and spicy. I made the glaze in advance and refrigerated it, then realized I would need to heat the glaze a bit before putting it on the cooked fish. Very quick and easy meal.

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KLWEST77

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Reviewed: Mar. 14, 2009

I thought this was a good recipe, my boyfriend thought it was really good, but you have to like Asain food a lot. I felt there was too much ginger because that's about all I could taste. The Pineapple didn't come through too well, so I would probably use canned or fresh pineapple and puree it myself as well as use the juice. Also, I didn't have Cayenne on hand, so I substituted for some really hot sauce, similar to tobasco, but I'm surprised that I didn't really taste that either.

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