On Thu, 23 May 2013 09:59:43 -0700, gtr > wrote:

> We used 3.5 lbs fish, again the Pacific rock fish (or whatever it's
> called upstream), and at least doubled most everything from the
> original recipe. When preparing this for two I saw from my notes that I
> didn't think the taste bright or well-defined enough. At the same time
> I had cheated down the dende and coconut milk, and instead of chili
> used Japanese shichimi pepper and not as much of it. I was reticent as
> Nancy is uncomfortable with "too spicy". Or so she says, though I've
> rarely seen her actually balk.
>
> Anyway, I was wrong on all counts. So this time, cooking for the group,
> I came *almost* to the suggested dende levels, used all the coconut
> milk, and full levels of cayenne and chili powder. The group trilled
> its glories.

Terrific! Did the recipe you used call for cilantro (which I love)
and did you use lime juice? It will definitely brighten the flavor.
Serve with wedges on the side too.

--
Food is an important part of a balanced diet.