For flavor I would give this a four, but it came together so quickly and with ingredients I had on-hand, so I'll bump it to a five. Plus, my husband ate three fillets - always a good sign! I used green onion since I had no shallots; 1 tsp dried oregano since I had no fresh; skipped the red wine vinegar; about four cloves garlic pressed; added some capers; a bit extra oil and lime juice and salt... I didn't have much time for marinating, so I poured it over the fillets in a 9x13 and let it sit for about 45 minutes and then threw in some green pepper, zucchini slices and a couple of shrooms (veggies sitting in the fridge); baked covered at 450* for 25 minutes and served over couscous. Filling but light and delicious!
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For flavor I would give this a four, but it came together so quickly and with ingredients I...