Reviewed: May 30, 2005

I blended the tomatoes, corn, and olives with red wine vinaigrette (instead of white wine) into a thick purée, and used that as the sauce. I followed the recipe exactly from there, except to top it with basil as a garnish. It was the best meal I've had in weeks! No fishy taste, just a Mexican-like flavor that was perfectly zesty!

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Reviewer:

adeleda

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Reviewed: Jan. 19, 2005

I found this recipe to be very bland. It needed something, I just couldn't put my finger on what.

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Reviewer:

Jenny

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Reviewed: Jan. 17, 2005

Had to make subs due to what I had on hand: used canned for fresh corn and used some capers instead of black olives. For a family that is trying to force themselves to eat more fish, this made a nice variation in flavor and appearance. I will make this again.

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Reviewer:

KSKEMP

Cooking Level: Expert

Home Town: Dubuque, Iowa, USA

Living In: Huntsville, Alabama, USA

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Reviewed: Dec. 23, 2004

Easy to make, it was okay, but a little too "fishy" tasting for me. Maybe would have been better if fish was grilled first and added later.

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CRFRED

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Reviewed: Nov. 6, 2004

Loved this! The only changes I made was to add salt and lots of black pepper. I also used frozen corn rather than fresh. I felt the sauce was a little thin and soupy so maybe it would be better on rice. I reduced it before adding the fish filets. Will make again!

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Reviewer:

CHRISTYJ

Cooking Level: Intermediate

Living In: Eureka, California, USA

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Reviewed: Oct. 28, 2004

Not only is this recipe so colorful and delicious, it's quick and EASY! I was able to make it from things I usually stock at home! And all the ingredients are very inexpensive! Thank you for a fantastic idea!

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Reviewer:

Heather L.

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Reviewed: Aug. 21, 2004

This was wonderful, the only thing we added was a spicy pepper mix. It gave the recipe a little kick. Easy to fix and quick. Serve with brown or white rice for a quick supper.

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15 users found this review helpful