This gets 3.5 to 4 stars.  nice recipe which presents itself better through the pairing.  I like this one because it illustrates how a substantial red wine can pair with fish.  The reviewer that mentioned that the parsley was overwhelming used Talapia, which is inappropriate for this recipe.  Talapia is almost flavorless and not meaty enough.  I used both Halibut and Striped Bass.  Both were delightful with the sauce, and the skewered red potatos were as advertised. I paired it with a 2003 Smith Haut Lafitte (Pessac-Leognan, Grave) from my cellar.

December 8, 2008

this was a wonderful meal, loved the flavor of the sauce and the halibut was so meaty it went perfectly with a bordeaux

October 11, 2008

We really liked this recipe.  After reading a review that the parsley was overwhelming, I did cut back to 2 cups.  Sauce was very elegant with the fish and the wine recommendation of the Graves red was a very nice pairing.

April 13, 2008

I love this recipe. It works well with sea bass, too. For fans of the parsley/lemon combination, it's a classic.

March 21, 2008

This was just ok.  I followed the recipe EXACTLY, except I used talipia instead of halibut.  I wasn't a huge fan of the sauce and found the parsley flavor overbearing...especially considering the sauce lacked flavor overall.

January 22, 2008