This recipe was great! I made a few changes, but my boyfriend actually likes it better than the original! I sauteed sliced shallots and chopped garlic in olive oil for about 4 minutes. I added 1/2 cup of white wine and let that simmer and reduce - about another 5 minutes. Then I added the evaporated milk and let simmer for 12-15 minutes. In a blender I pureed the shallot/garlic/milk mixture together with the cream cheese and poured back into pan on the stove. I added nutmeg, salt and pepper to taste, 1/2 cup non-fat milk and started slowly adding the parmesan cheese, stirring frequently. I probably added closer to 3/4 cup of cheese. I didn't need to use any cornstarch as it thickened well on its own. Served with whole wheat fettuccini, grilled chicken and steamed broccoli. Very tasty and light!

Reviewed On: Jan. 25, 2008

This recipe gave me a great base for an amazing dish! I sauteed fresh parsley, butter, a splash of French olive oil, 1/4 cup of chopped white onion and garlic until onion was tender. Then I blended together to create a parslet pesto, adding a bit of grey sea salt and pepper. After putting lemon on the fish, I drizzled a bit of the French olive oil, sprinkled a bit of grey sea salt and spread the pesto mixture over the fish. In the same sautee pan, I sauteed another 1/2 cup white onion, 1 cup each of diced green and yellow squash, and 1/2 Tbsp. of Herbs de Provence. I topped the fish with the sauteed veggies and baked at 400 degrees for about 15 minutes. I made a little white wine, dijon and lemon sauce and served it over the fish with whole wheat pasta. SO GOOD!

Reviewed On: Jan. 23, 2008