4 Reviews

This was delicious and so easy... I poured in some of the lime juice from the marinade to the dish when I added the fish as it seemed a shame to waste it! It added a lovely tangy sweetness (but I used quite sweet, fragrant limes) very much like a Tagine. I think this would also work with pitted, chopped green olives instead of capers, too. Thanks Jan... yum!

1 person found this helpful. Was it helpful to you? [Yes] [No]
Laura Lou August 24, 2003

this was delicious! i used scrod, which is a very mild fish. i did add some red pepper flakes and used 2 jalapeno peppers.i also added some fresh basil and oregano. my family enjoyed this and they usually won't touch a fish dish. i served this over angel hair pasta. thanks jan

1 person found this helpful. Was it helpful to you? [Yes] [No]
chia July 12, 2003

Delicious! I used up some rock fish I had in the freezer. I had everything on hand except fresh coriander (most Californians call it cilantro). I didn't look carefully and thought the recipe called for ground coriander seed. I noticed before adding it, but decided it would be good anyway, so I added about a teaspoon at the same time I added tomatoes. I also added the lime juice that I used for marinating the fish. Yum!

0 people found this helpful. Was it helpful to you? [Yes] [No]
JeanSgt February 24, 2010

Another excellent Thanks Jan. I used Northern Pickeral. I did cook it differently. I marinated the fish in the lime juice, made the sauce then baked the fish in the sauce 350F for 25 minutes - perfect moist fish

0 people found this helpful. Was it helpful to you? [Yes] [No]
Bergy February 09, 2006
Fish with Tomato Caper Sauce