7 Reviews of Fragrant Fish Fillets in Foil

From: sugarpea

On Jun 27, 2005

Lovely addition to halibut that was not so overpowering that it covered the halibut's delicate flavor. Simple, pretty and definitely repeatable, Sarah.

From: loulou #2

On Sep 9, 2005

I thought this was great,the whole family thought it was very tasty.

From: Chef Latte

On Jan 19, 2008

This meal is a great way to help lose those 4 pounds you spend 4 weeks sweating to get rid of, then when you spend months on the scale hovering over the same number, then you go do something as stupid as binge-eating over the weekend and gain 4 pounds in 4 days. At this point you decide you will (without any guilt) prepare a dish named: Fragrant Fish Fillets in Foil (the 4 F's!) =))) Yum.

From: Chef #302958

On Nov 22, 2006

Mmmm, that smell! Worth cooking just so you can stick your nose in it! This was such a simple recipe. I had to use lime juice but will buy a fresh lime at the supermarket next time just so I can make this again. The end result is tasty, fragrant and so healthy. Thanks for a great recipe Sarah!

From: Jandela

On Jul 29, 2007

Nice combination of flavors, and the cilantro was heavenly. I used a combo of perch and scallops, and also threw in sliced potatoes, sliced mushrooms, and cherry tomatoes. Served with rice pilaf for a filling, tasty and easy meal. My husband isn't a big fish fan, and he gobbled this down. Made this again using orange roughy, added roasted tomato wedges and roasted eggplant cubes (raw tomato and eggplant would be fine too), green/red/yellow pepper (about 1/4 pepper of each), and a couple of slices of red onion. And after dinner I only had two plates and the dish I cooked the rice in to wash! Healthy, tasty and easy ... winning combination!

From: KLHquilts

On Oct 2, 2007

I'm not rating this because it was a disaster for me — but I didn't exactly follow the recipe, so it's probably my fault. I used cod fillets, and followed the recipe except for baking it at 375. (No access to a BBQ or decent broiler.) At the end of 30 minutes it wasn't even remotely cooked; I kept checking every ten minutes, but it took nearly 45 minutes to cook, which killed the texture of the fish. If I ever get a BBQ, or a decent stove with a decent broiler, I'll try it again — but I won't try it again as a baked dish.

From: Bergy

On Sep 22, 2007

This recipe produces a lovely moist fish. My friend raved about it. I didn't have any limes so substituted lemons with excellent results. I used frozen fine chopped cubes of cilantro. Baked the fish at 375 for 25 minutes. This recipe would be perfect for the BBQ but it was teeming down rain so I baked it. Thanks Sarah for a do again recipe