Truly outstanding! Very flavorful (even with only a couple hours to marinate). Actually, I think an overnight would be overpowering. I used cayenne pepper since I don't have any white - the cayenne added a nice & subtle zip.

Outstanding for what ten minutes can get you. It was great not having to turn on the oven for a summer meal. I used a cast iron skillet and was very pleased by the nice browning and extremely moist texture. The capers liked to runaway, though, so next time I might try rubbing on spices as other reviewers have done.

Very easy, fairly healthy and tasty. I used about 1 1/4 pounds of cod. The fillets were thick, so I left them in the oven an additional 15-20 minutes. I substituted Cabot 50% reduced fat Jalepeno cheddar cheese for the sharp cheddar. Midway through cooking, I added the corn chips and about 1/2 cup halved grape tomatoes. I preferred the sweet and fresh flavor of the grape tomatoes to the jarred salsa. Topped it off with the avacado, light sour cream, and salt which were excellent compliments. A lot of liquid was at the bottom of my pan but it didn't follow the fish to the plate so I was not bothered. Tip: If you don't want corn chips lingering in your kitchen, buy one single serving bag of Fritos - the 30 cent bags that tend to be found on display racks near the front of most grocery stores. It turned out to be just under 1/2 cup after I crushed them a bit.