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We liked the result (the fish itself tasted great), but the sauce took a bit too much time and effort. Changes we made: substituted jicama with water chestnuts, used shredded coconut instead of cornmeal, and used sweet pineapple juice instead of unsweetened juice + sugar. And an important notice: this recipe makes a lot of food! We scaled all ingredients for a dinner for two, but still were barely able to finish half of it.