Reviewed: May 3, 2009

Perfect marinade...great with a mussels marinara...

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jaydanahy

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Reviewed: Feb. 24, 2009

Fish was cooked well but was somewhat bland and watery

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Ryan

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Reviewed: Jan. 12, 2009

Great recipe although VERY spicy! I enjoy spicy foods but had to take the peppers off the fish to be able to eat & enjoy it. I would recommend doing the same (to keep the taste) or trying a milder pepper.

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Carleen

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Reviewed: Dec. 7, 2008

excellent! and so easy! It was so nice to have all of the ingredients on hand. I made the recipe exactly and it had great flavour (not too salty) and the fish was cooked perfectly. will make again!

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leah

Home Town: Toronto, Ontario, Canada

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Reviewed: Nov. 29, 2008

Thought it was going to be on the salty side, but it was fantastic, loved it, my husband did too!!

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duckieswife1

Cooking Level: Intermediate

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Reviewed: Mar. 9, 2008

I completely left out the oil in this recipe, and used the spice measurements more as a guideline to adjust it to our tastes. I also left out the pepper sauce because I thought it was a little overkill on the spiciness. We really enjoyed this, and thought it brought out the taste of the fish rather than disguising it.

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PIDGEY

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

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Reviewed: Dec. 12, 2007

I hate to be harsh, but we did not like this at all. The ingredients on paper sound delicious, but the final product did not reflect that. I forced down an entire filet, my husband had two bites, threw it out, and opted for a peanut butter sandwich for dinner. His problem was that it brought out the fishy taste of the filet's too prominently. My beef with it was that it was too heavy on the chili powder for my taste. Needless to say, this dish won't be going in the rotation at my house.

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Natalie

Cooking Level: Intermediate

Home Town: Lee's Summit, Missouri, USA

Living In: Overland Park, Kansas, USA

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Reviewed: Dec. 10, 2007

This was delicious. The sauce seeped into the fish and kept it moist and completely full of flavour. I modified this recipe a bit, and it was fantastic. - I left out the Worcestershire sauce, and just used a bit more oil and soy sauce. - Instead of the chopped chilies, I used 1/2 tsp of dried red pepper flakes. - Instead of paprika, I used cayenne pepper. - To replace the chili powder and the hot pepper sauce, I added a bit of Thai sweet chili sauce (A Taste of Thai brand). After spooning the mixture on the fish, I also squeezed a line of this sauce on top of each filet. Amazing.

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gmajor

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Reviewed: Nov. 9, 2007

Surprisingly easy to prepare, testy, and not too spicy. It's a great and healthy addition to our menu!

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NewEngland Cooking

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Reviewed: Oct. 8, 2007

I have made this many times and have gotten rave reviews from my husband and guests. My husband feels that this is "restaurant quality"!!! I have also made this same sauce with chicken breast. I cook it on the grill in a small baking dish. Excellent!

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