Succulent swrodfish is baked in a simple, delicate Caribbean-inspired chutney marinade. You can use any white fish in this recipe.
This recipe was ok. I felt that it was a bit too "vinegary" tasting though. Although, vinegar was not called for in the recipe, the sherry and ginger together make for a pH extreme. Also, mango chutney's vary greatly depending on the brand & this ingredient was the most prominent as per volume in the sauce. Perhaps it would have been better if I had used the same brand as the recipe's author? - 21 Aug 2002 (Review from Allrecipes US | Canada)
I pretty much liked this. I used some dry Chinese rice wine in place of the sherry, as that was what I had and ended up enjoying how it balanced the sweetness of the chutney and complemented the ginger quite nicely. The only negative for me was that even 30 minutes at 350 F wasn't even close to long enough to get my fish flaky, which meant that my potatoes sat on the stove a little longer than I'd have liked. - 30 Jan 2008 (Review from Allrecipes US | Canada)
This easy to make recipe was simply wonderful! My husband loved it!! - 16 Aug 2002 (Review from Allrecipes US | Canada)