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I loved this. My Jap/Italian husband was just so-so on it, but I told him, you can only eat so much teriyaki, sushi and spaghetti....it was a new flavor for him. I made as written except for the tomatoes....my store wanted $4.99 for a basket of cherry tomatoes and I had 2, very nice, plum tomatoes at home so I used those instead (halved and sliced thickly). Very nice blend of flavors in this recipe. I was a bit confused at step #5, where it says to add the fish along with the remainder of the marinade (which I thought I had already done in step #4), then I realized it meant to add the fish and ALL the marinade the fish had been soaking in, so a bit of confusion there. Lots of nice, flavorful juice to soak into the crusty bread. Wonderful bright flavors in this recipe....thanks Chef #334055 (get a name would ja :) for posting this recipe.

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Hey Jude October 31, 2006
Tagine of Monkfish