Reviewed: Nov. 12, 2007

The sauce on this dish is fabulous. I admit, I did make a few changes just based upon what I had in the kitchen. Here is what I did, only based upon "items on hand": *used tilapia, and baked in oven instead of grilling *used sherry instead of the mirin, like others suggested *hunted all over grocery store for black bean sauce to no avail, ended up using hoisin sauce that I already had (is this maybe the same thing?) *used dried cilantro rather than fresh *be sure to double the sauce...I didn't but wish I would've Sorry to all of you purists out there that say we need to follow a recipe exactly the first time. The sauce is what makes this. Served with red beans and rice along with fresh asparagus and white wine. Yum.

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Reviewer:

AbeLincoln

Cooking Level: Expert

Living In: Sunset Hills, Missouri, USA

Reviewed: Oct. 22, 2007

This was great...I used it on cod. I'm trying to decide what else to use with this sauce!

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Reviewer:

kzjrny

Reviewed: Sep. 30, 2007

Excellent! We love it! Used Sherry instead of Japanese Sweet Wine like another reviewer suggested. Also doubled up on the sauce. Is now one of our favorite fish recipes.

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Reviewed: Aug. 9, 2007

Wow, this was delicious. This was one of the best tasting fish dishes I have had. I would agree that the cilantro really makes the dish incredible. Do not leave it out. I think next time I will double the sauce. We served the fish with Sobe noodles. As they didn't have a lot of flavor, the sauce really enhanced the side dish too. EXCELLENT!

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Reviewer:

ICOOK4U2

Cooking Level: Intermediate

Living In: Richmond, Virginia, USA

Reviewed: Jul. 22, 2007

I made this recipe for our out-of-town guest. It was a tremendous hit, even with my teenagers! This is definately a recipe I will make often. I added red pepper flakes to the sesame oil to give it some kick. It was enjoyed by all. It even made frozen halibut taste wonderful.

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Reviewer:

mwhitejasp

Reviewed: Jul. 14, 2007

OMG! This was really, really good. Next time I will add a little more sesame oil onto the fish so that it wont stick on the grill. I will also add more cilantro. The mix of flavors was really impressive, but the cilantro (and I'm not a huge fan of the herb) gave it such a fresh flavor. The cilantro is the icing on top do not skimp on it or delete it! Really good and resturant quality. The best part of the recipe is that I had every ingrediant in my staple items. Thanks, Kathryn, this is a keeper!

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Reviewer:

SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

Reviewed: Jun. 15, 2007

EXCELLENT!! I made this last night and hubby and I loved it. I don't use alcohol so I substituted with grape juice with a little lemon juice. Wonderful, definitely a keeper. I'm looking for great fish recipes. Thanks

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Reviewer:

VCALDWE

Reviewed: Apr. 11, 2007

I joined the site just to review this recipe. LOVED IT. I added a little white wine when I poured in the mirin, just because I like the flavor it lends. GREAT recipe!

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Reviewer:

MaryCatherine

Reviewed: Mar. 10, 2007

very good - next time I plan to use more shallots and less soy. worked fine under broiler; do not skimp on the cilantro, it makes the dish.

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Reviewer:

mar

Reviewed: Feb. 23, 2007

Wow,this was great! What a wonderful sauce. Next time I will serve with rice so that we get every drop. Thanks Kathryn for sharing an easy and healthy recipe.

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