Wonderful! It is definately Simply Swordfish. Most recipes for swordfish involve salsas, chutneys, or rich sauces. This recipe, however, allows the nice flavor of the fish to be tasted. My suggestion is to just brush the fish with lemon juice (as the recipe instructs) - don't marinade. Then simply sprinkle the fish with dill weed and lemon pepper, maybe a little salt and then cook or grill - don't worry about measuring the ingrediants. Serve with rice and steamed veggies. Enjoy!

Reviewed On: Sep. 25, 2004

This was a delightful dish. I've made it twice...the first time I followed the recipe exactly - it was good, but kind of bland. So, the second time I added a little red pepper to the mixture and used a hotter enchilada sauce...it was very good. I will make these again. They were a big hit with the family and the recipe is flexible.

Reviewed On: Apr. 1, 2004

This recipe is wonderful! I didn't have any saltines so I used club crackers instead and it was wonderful, in fact, they probably made it more buttery and rich...delicious! I recommend you leave the bones and skin in the salmon, they are very soft, and you will never know you are eating them. You can easily "smush" them up, if you want, but they are so full of calcium and protien you really should leave them in. Also, I added chopped onions and celery for a little zest! Give this recipe a try!!!

Reviewed On: Mar. 10, 2003