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Reviewed: Jan. 30, 2007

I LOVED this recipe.. i was 'yum yum yum' all the way through ... Although i didnt add hot sauce as were not hot things lovers!! .. and i added chili sauce to taste but would probably add more next time.. and there WILL be a next time!!

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sammyblot


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Reviewed: Apr. 18, 2006

Tried this on my crew and they loved it. Had to make recipe larger and hotter. Used rotel instead of chili sauce and tomatoes. Still very good.

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Reviewer:

Charlene


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Reviewed: Mar. 29, 2006

this recipe would probably be better suited for chicken. I hated it, but my man liked it. the rice was super bland, and the fish didn't go w/ the sauce. the sauce was really good, but i had to double the hot sauce to even taste it (guess it depends on the type of hot sauce). i won't make this again, but if i did i would reduce the amount of rice to 1 cup, increase the hot sauce and add about a tblsp of tony chachere's spice.

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Reviewer:

qow2


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Reviewed: Feb. 26, 2006

This dish was pretty good. I left out the hot sauces and just added chili powder to the white sauce instead.

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Reviewer:

Haroun

	Cooking Level: Beginning
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Reviewed: Apr. 2, 2005

Hmmm, it looks like chili sauce is a controversial ingredient. I happen to like it, and I used the plain old store brand, not an exotic import. This was the first time I'd ever cooked fresh fish of any kind, I think, let alone cod, and I think it was a pretty tasty dish. I liked the sauce and light vegetables too. Two minor personal quibbles: I thought there was a little too much rice in proportion to the rest of the dish, so maybe I'll try it with 2 cups instead of 3 next time. And I still don't like tomato slices much, but I did eat the whole thing.

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SPOOTY

	Cooking Level: Intermediate
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Reviewed: Jan. 26, 2005

I think the problem with this resipe is in the term "chili sauce." If you make it with the cousin of cocktail sauce as people have been, I imagine it would be terrible. However, if you use more of a chili PASTE or a SAUCE MADE ONLY OF CHILIS, you get a very different result, spicy and delicious. I used a Vietnamese chili and garlic paste/sauce, and it was excellent. NOTE: DECREASE THE AMOUNT OF CHILI PASTE IF YOU WANT TO EAT IT!! A couple of tablespoons is plenty, even for us fire-mouthed southerners.

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Reviewer:

Dan


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Reviewed: Jan. 14, 2005

great way to have baked fish - thanks

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Reviewer:

THETIMMSHOUSE


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Reviewed: Dec. 24, 2004

This is an excellent recipe. Any person that tasted it just loved it. Sometimes I add cillentro which enhances the taste

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TONY NOUJAIM

	Home Town: Orangevale, California, USA
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Reviewed: Apr. 23, 2004

Very good fish recipe, will make again.

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NJSS2000


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Reviewed: Dec. 23, 2003

This was delicious! I tried it on a fluke because I had fish that I needed to use, and I am so glad that I did! This is a regular favorite at my house now. You could use less rice and don’t be surprised if you need to bake it longer. Also, I don't usually keep chili sauce on hand, so I made my own with tomato puree, chili powder, cumin, and a small amount of vegetable oil. Add Creole seasoning for extra flavor! Enjoy!

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Reviewer:

EMI-MOMOF3


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Reviewed: Dec. 23, 2003

This recipe was really gross. My husband says he can make anything taste good with hot sauce. Well, I just found the first recipe that he couldn't! We threw it out & had sandwiches.

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Michelle

	Home Town: Atlanta, Georgia, USA
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Reviewed: Dec. 23, 2003

Tastes Wonderful!

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Reviewer:

SAYREMR


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Reviewed: Dec. 23, 2003

well...I never had chili sauce before and I didn't know it was so much like cocktail sauce, which I can't stand. My boyfriend (who does like chili and cocktail sauces) didn't like this too much either. the sauce is really overpowering.

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Reviewer:

cookingfool

	Cooking Level: Intermediate Home Town: Kirkland, Washington, USA
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