This recipe is very tasty. The fish was moist and delicious. I served it with Jasmine rice, and even DH, who likes his fish fried and was very skeptical, liked it. I used a freshly caught 6 lb mangrove snapper (I had to clean and scale it myself!), which has a dark streak and can be a little oily/fishy, but this style of cooking in an acidic bath reduces the fishyness and made the fish taste very good and the freshness shone through. I used yellow bell pepper instead of green, but otherwise made this exactly like the recipe. It doesn't get 5 stars from me because I probably won't make it often, which has more to do with the length of time to cook than with the flavor of the dish.