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Idalu December 11, 2015
Always good to expand one's culinary horizons. The recipe was simple and tasteful. I skipped the broth altogether, simply double he marinade and let is simmer at the end and poured on top of the fish sans potatoes. I use a bit of flower before frying the fish and will use again.
robinnested February 16, 2015
I made this last night, after it came in my weekly email from Food 52. Yum! My co-op was out of arbol peppers, so I subbed in new mexican ones--still very good. I definitely will make again and with more heat! My boyfriend and I both loved this.
Beth L. February 15, 2015
I love that restaurant. I remember a fish dish there that was incredibly delicious and succulent. My memory is that it was made with coconut milk.
Do you remember the special dish they only had on Sundays? That is my memory anyway. They also had incredible hibiscus cocktails....
Ellen March 20, 2014
I made this last night, and enjoyed it very much. My husband and 3-year-old daughter also enjoyed it (I subbed 1/2 tsp. of red pepper flakes for the chiles). Next time I might skip marinating the fish, to get a better sear in step 2. The sauce was very flavorful, and I look forward to making it again. Thank you!
savorthis March 20, 2014
I'm glad you liked it! I thought the marinade added some great flavor and I think that patting it dry and even dusting it with a bit of flour would work to help add more color.
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