Reviewed: Sep. 15, 2009

I rated this recipe three stars as written....I was not real impressed. The second time I made it (not realizing I already tried this one), I put the fish in a 9X13 baking dish and scooped the marinade over the fish. I allowed this to sit for approx. 1 1/2 hours until baking it. I put sliced zucchini over the top, added some additional sea salt and fresh ground pepper. Then covered with foil and baked at 450 for approx. 23 min. or until zucchini was crisp tender. This was awesome!!! The whole family devoured it, including my picky 2 year old who even scraped her plate for the first time ever!!!

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36 users found this review helpful

Reviewer:

Angel

Cooking Level: Expert

Reviewed: Aug. 31, 2009

this was good...it just wasn't anything to write home about.

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7 users found this review helpful

Reviewer:

mrsmaggiehunter

Reviewed: Jul. 17, 2009

This is a great, simple marinade, good for when your side dish is a little work and you need something nice but which you don't have to worry about. I used Captain instead of tequila, which I didn't have - I think any brown liquor would do. Also I used one small onion instead of the two shallots. I served it with fennel risotto and cooked arichokes and it was great!

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11 users found this review helpful

Reviewer:

ChanaLeah

Home Town: Bristol, Illinois, USA

Living In: Philadelphia, Pennsylvania, USA

Reviewed: Jan. 20, 2009

Don't wait for summer for this one. No need to make any changes. The ingredients of the marinade combine to give a refreshing and unique flavor. I fixed this for my family, along with the Alfredo Potatoes, and it was a big hit.

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13 users found this review helpful

Reviewer:

Micheline

Cooking Level: Expert

Home Town: El Paso, Texas, USA

Living In: Cut And Shoot, Texas, USA

Reviewed: Jun. 14, 2008

I did have to make a few changes, due to what I had on hand - like: No shallots - just used onion. Out of red wine vinegar, so just used 1 tbs white vinegar, and 1 tbs red wine. Added an extra splash of lime juice. I thought cilantro would make a better addition over oregano. Cut the tequila to 1 tbs. Even with the extra splash of lime, I was hoping for a more limey flavor. (Also, sprinkled a bit of cayenne over my portion.) Don't get me wrong, it was good - but could be made a lot better...

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23 users found this review helpful