Reviewed: May 12, 2011

this was very easy and quick and Delicious I did remove the fish to sauté the mushrooms and capers then returned to pan and covered for a few minutes

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Reviewer:

Purplros

Cooking Level: Expert

Home Town: Burlingame, California, USA

Reviewed: Apr. 13, 2011

This was really good and easy! I took the fish out of the skillet before the 6-7 mins were up, though, and then continued reducing sauce. Served with couscous with almonds and thyme.

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Reviewer:

claire_s

Reviewed: Apr. 1, 2011

Deeeeelicious recipe! I have two little girls who are very picky eaters and they looooved it. I omitted the capers and mushrooms because I knew they wouldn't like them. I sauteed the garlic and some onions as well. There was only a little bit left.... which I am planning to eat for leftovers at work.

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Reviewer:

cponce

Reviewed: Mar. 30, 2011

Didn't have fresh mushrooms so I added fresh baby spinach the last 3 minutes of the covered cooking...this was amazing!!! Made 3 fillets so I can take for lunch the rest of this week.

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Reviewer:

menauriel

Reviewed: Mar. 17, 2011

sauteed onions & garlic, added fish w/ s&p, flipped, added mushrooms and wine and let it reduce. forgot lemon jc. next time I'd maybe sautee mushrooms w/ onions and add lemon and a bit more salt

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Reviewer:

fay123

Reviewed: Mar. 12, 2011

Easy and delicious.

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Reviewer:

Laura

Reviewed: Feb. 26, 2011

Very good. I altered it a little bit. I cut back on the lemon. It needed more sauce so next time, I will double the wine and add 1 or 2 Tablespoons of the pasta water to help thicken it slightly. I also followed another suggestion on here that I think made it better. I sauteed the seasoned fish in the oil/butter and garlic and then let it cook the rest of the way in the oven. Like the other review, I wanted it to not be soggy and wanted to be able to stir the mushroom and wine better. I did put the fish back on the sauce for about two minutes at the end after I added the Lemon to help it soak up the flavor.

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Reviewer:

stax4

Reviewed: Feb. 23, 2011

Wowzers! This was a great change of pace for fish. My hubby and I loved the flavor of the sauce. Like another reviewer, I took the fish (I used Swai--it was great) out of the pan after the initial cooking and then reduced the sauce and returned the fish at the very end. I used ICBIN Butter light (to cut the fat a little) and added about a 1/2 c of water. The resulting sauce was still PLENTY tangy and I like tang! Very yummy. Hubby says the sauce would go well on most anything. Definitely will be making again.

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Reviewer:

RivesMcAdoo

Reviewed: Feb. 11, 2011

Very tasty. Company quality. Not difficult, yet nice presentation. My husband yummmed his waythrough dinner. I added 1/4 c lemon juice, the full amount of the other ingredients, but only 2 tiapia fillets. It made a nice amount of sauce to pour over pasta. Will make again

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2 users found this review helpful