Wonderful recipe. I followed it exactly, except that I didn't have pre-mixed Cajun seasoning, so I mixed my own blend using another recipe. In so doing, I upped the heat factor a bit by adding extra ground cayenne. My family and friends loved it so much, I've been booked to make it for them again!

Reviewed On: Jun. 1, 2009

Great recipe! The only things I did different were to add some red pepper flakes for some heat and some olive oil instead of butter on the fish. I also seasoned the fillets directly with salt, pepper and garlic powder. It turned out delicious, but with a little too much liquid. Next time, I will halve the amount of wine.

Reviewed On: Dec. 25, 2008

This recipe is a good base recipe but I made some changes for my version: I used boneless skinless thigh meat instead of breast meat and put salt and pepper directly on the meat, doubled the garlic, used dried rosemary, parsley, and a bay leaf, and instead of apple and red potatoes, I chose to use two ribs of celery chopped, carrots (as many others did) and turnips (diced). These gave it a really good flavor and upped the nutritional value as well. I also used onion-soup mix instead of the dry gravy mix and a reduced fat, reduced sodium cream of mushroom soup. I wanted a more broth-like consistency instead of creamy consistency, so I doubled the water and added two cubes of chicken bouillion. Served with rice.

Reviewed On: Oct. 21, 2008