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Sorry, this didn't work for us. The sauce tasted better before it went into the pan. It might have been better with a firmer fish. The snapper was kind of lost in it. Followed it exactly as stated (which is rare for me) but it sounded so good. Sorry to rate it so low.
Absolutely amazing!!!!!!!Had it with rice...yummmmmm
Good taste, but my sauce was pretty thin. I used tilapia-maybe that caused it. I will make this again and try snapper or grouper. Thanks for a good one.
Great. It deserves more than 5 stars. Easy and fast to make and absolutely delicious. The Salsa verde is awesome and after I finished my plate was clean and dry. I used red snapper and it was fantastic.
I didn't have any red snapper, but I had 12 lbs of cod in the freezer (Dad's been nuts with the deep sea fishing lately), so I used that (NOT all 12 lbs, lol). I loved the bright green color of the sauce, and any sharpness evident in the uncooked sauce disappeared once it was cooked. DH didn't care for it, but I think it was because the wine had a fairly strong presence in it (and it probably just didn't go with the beer he was drinking while eating his dinner, whatever). Mom wouldn't even try it because she saw the sauce and said that it looked like I threw a frog in the blender -- do you see what I have to deal with here?!LOL Well, anyway, my grandmother and I thought it was a very good recipe, and I'm sure I'll make it again, even if it is just for myself and my grandmother. Thanks for posting!
This was flavorful in a fresh, bright way. I think Evelyn/athens idea of using lemon juice rather than vinegar would be a nice choice. I loved how quick it was to prepare.
I wish I could give this recipe more stars! Not only is it absolutely fabulous-tasting, its ease of preparation are going to make it a regular on our fish-rotation. My children gobbled it up, so I'm REALLY happy. Made a 1/2 batch as it was just me and the 3 little ones and my only change was to use fresh lemon juice instead of vinegar as the acid. I also did gently turn the fish over 1/2 way through cooking (used a thick perch fillet). There is rather a lot of liquid in the beginning, but after the 15 minutes cooking, I had a little bit of a tasty sauce left. A winner, Kate!