Thanks for sharing Rita!

I need a “hands clapping” icon Marci! I’ve been holding my breath 😉 I’m so glad you liked it!

Well I suddenly feel like a liar about what I wrote in my cheesecake post, because this was amazing! I’ll admit, my first piece had so much mango salsa and curry sauce on it, that other than being blown away at how tender it was, I couldn’t really taste the fish. But then when dinner was done, I started eating my kids leftovers off their plates and seriously, I can’t even believe I’m saying this, but it was so delicious! I can’t wait to dive into some different flavor combos! You’ve opened me up to a whole new world, thanks Tamara!

Please don’t apologize! This (to me) is part of what makes food blogging fun 🙂 I’m impressed at your desire to give it a try. I think corn husks would be perfect, just soften them enough to be pliable? I use them for tamales, and it’s a similar process. I do remember your speech about the bleu cheese! I’m so excited to hear you like it! Enjoy your weekend Marci…

Alright. I’m gonna be brave and give it a go. Remember my speech about fish in the the blue cheese cheesecake post? I’ll let you know if this wins me over! Would corn husks work like banana leaves or should I go with the parchment/foil idea? Sorry for so many questions!

I forget about halibut Marci because we don’t see it here often as it’s a cold water fish and we’re near the Gulf. Yes, halibut would be awesome, and it’s very mild tasting! The tilapia would be great, but is not as mild as halibut…

Could I use tilapia or halibut?

Hi Marci! My favorite is sea bass, but it tends to be expensive. Cod and flounder are both firm and mild, and would hold up well in this recipe. You might also like snapper. The main thing is to give it a sniff before purchasing. Sometimes frozen and thawed is better than “fresh” that really isn’t… Let me know if you try it!