This fish recipe has a zesty lime and lemon butter sauce that pairs fantastically with the spring onions and mushrooms. Serve with white rice and your favourite green vegetables.
Based on all the rave reviews, I was really shocked and disappointed at how this dish turned out. My husband and I followed all the directions except we did not have scallions, but scallions would not have saved this dish. This dish is just *way* too sour! It was unedible. Even after we tried to "fix" it, it still tasted like Key Lime Fish. So unless you really, really love lime, use maybe 1/4 the amount of lime juice that is specified in the recipe. You can always add more if it's not enough for your taste. - 21 Oct 2003 (Review from Allrecipes USA and Canada)
Awesome flavor! I substituted about 1 lb. sautéed mushrooms for half the porcini & used olive oil instead of butter. I'll definitely make this one again. - 29 Dec 2002 (Review from Allrecipes USA and Canada)
I used regular fresh brown mushrooms, but other than that I followed the recipe ingredients and directions. The dish turned out better than I expected. Remember to trim the red lateral line meat out of the fillet and trim all silvery stuff off of the fish too. These are the parts of the fish that will give the meal an "off" or "fishy" taste. - 12 Jun 2003 (Review from Allrecipes USA and Canada)