Thanks to the person that mentioned Wilmington Delaware. I have been searching for a recipe that that I got from a Wilmington paper. I couldn't remember all the ingredients. so I combined what I did remember like using half-n-half for 1/2 the milk, putting in 2 cinnamon sticks during the simmer and of course adding raisins. After tasing I figured out that I must have used 2 eggs instead of 3 because this recipe has more of a custard taste than I remember so I plan to cut the eggs to 2 next time. And there will be a next time....this recipe is delicious and is as good or better than that restaurant recipe I lost!!!!!

Reviewed On: Nov. 8, 2009

I was looking for fish recipes that can be adjusted to lower cholesterol and salt. I omitted the salt, butter and used light sour cream. Because of the previous comments I used the 3Tbs of mustard but twice the fish (I didn't increase the oil either). The mustard was just enough for the amount of fish (2 Lbs Scrod). Increase cooking time to 30 minutes if you increase the fish to 2 lbs. Although adjusted for our requirements, guess what! It was a delicious recipe for two boomers that need to do what our Dr's tell us.

Reviewed On: Jun. 13, 2007