I followed the recipe and it didn't turn out soupy at all. In fact it was just a touch dry. And a little bland. But a good base recipe. I'd make it again with a few changes.

Reviewed On: Aug. 24, 2009

Very nice, easy, tasty recipe. I baked the orange roughy rather than fried it. The flavor of the fish really stood out. Lime juice instead of lemon juice might be a bit tastier.

Reviewed On: Apr. 3, 2009

Outstanding! Tangy, tender, moist! The only problem I had was the low temperature for a short cooking time. I had to bring the oven temperature up to 375 for the final forty five minutes to get the pork to a safe eating temperature. Still, it came out beautifully! I made some cumin and clove wild rice to go along with the roast.

Reviewed On: Apr. 1, 2009