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Flavor of marinade is overwhelming and way too spicy! In all fairness, I marinaded it overnight. If the marinade were thinner, it wouldn't have coated the fish so thickly and perhaps it would have been more mellow a flavor. I suggested reducing the cayenne pepper to 1/3 of what it says.

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Cuban Picadillo

Reviewed: Jan. 15, 2011

This recipe is easy and really good. It's different than the usual fare but simple to put together. I made it using the "sofrito" sauce made ahead of time. Only problem was the sauce needs to be on really low and stirred often to prevent the tomato scorching on the bottom. Had to salvage it by quickly pouring it into another skillet leaving the burned part behind. It really does need all those raisins and olives. Don't skimp!

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Coconut Jerk Chicken

Reviewed: Aug. 31, 2010

This was amazing! I was looking for a recipe to use up some frozen chicken breasts that were tough and stringy. This recipe made the chicken tender and tasty. My substitutions: carrots instead of squash, coconut oil instead of olive oil, V-8 instead of tomato juice, italian style canned tomato, jerk seasoning using a recipe I found at allrecipes.com. Also, had no brown rice so I used quinoa instead. This will be a standard recipe in my kitchen from now on!

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