Moroccan Shabbat Fish Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Nov. 14, 2010
There is a serious problem with this recipe that needs to be corrected. 200 degrees for an hour will not cook this fish, not even close. I thought it seemed a bit strange but followed the recipe as stated. As they say, fool me once... I actually served a dinner party of four (one, a chef) with warm, uncooked fish, bites were taken before we realized what had happened. I had to pull the plates off the table, pan sear the fillets, and re-serve piles of fish, peppers and tomatoes. Attractive presentation was long lost. I also added a shake of chili powder on each, as the paprika sauce itself was a bit one-dimensional. Please request to have this error fixed before others suffer the same embarrassment - to say nothing of the health implications....
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Reviewed: Sep. 9, 2010
This was amazing. I added green bell peppers as well. I did not have parsley on hand so I went without it and it was still delicous!
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Reviewed: Jun. 29, 2010
Subbed 2 cans tomatoes for the chopped and it worked quite well. Not a heavily flavored dish for the title "Moroccan" but it was tasty. I'll make it again but probably double the spices.
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Cooking Level: Intermediate

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Reviewed: May 24, 2010
I loved it, my husband however did not and couldn't say why. We are both big spicy fans so it wasn't that however I would cut down a little on the cayenne pepper. Oh and I cook it in a pan on the stove top, thanks Jessi for the idea!
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Cooking Level: Intermediate

Home Town: Geneva, Florida, USA
Living In: Deltona, Florida, USA

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Reviewed: May 16, 2010
Loved this meal, & so did my fiancee. One thing-I think you meant 300 degrees, not 200. Thanks, I'll be making this again.
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Photo by Sephardi Jessi
Reviewed: Apr. 25, 2010
I'm the one who submitted the recipe, and I have since made the fish on the stove top in a skillet. I think it is much better, the sauce is much thicker and the fish more tender! Give it a try!
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Cooking Level: Intermediate

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