When you balance taste and ease of preparation, this dish deserves high marks. The only reason I didn't give it 5 stars is that mine profited greatly from suggestions from other reviewers. I applied a liberal amount of Emeril's seasoning and baked mine at 400 degrees for 12 minutes. I added the mayo/Parmesan coating with Panko and several additional drops of hot sauce and broiled the grouper for 5 minutes. It turned out great. I was looking for a new way to prepare simple fish fillets, and I'll definitely try this again, with tilapia and other mild fish.

Reviewed On: Nov. 22, 2009

Delicious. Will definitely cook this again. I took advice from other posters and 1)browned the roast first to seal in juices; 2)added Worchestershire sauce; and 3)used two Ziploc bags to coat the roast in olive oil and then roll the roast in the herbs. I cooked it in a slow cooker, for about 6 hours on low. I added potatoes, onions and carrots about 2 hours into the cooking process. Next time, I would add those later, since they were quite soft. As others have said, the gravy is the best ever!!!

Reviewed On: May 6, 2009

Delicious! Absolutely restaurant quality. Best of all, the recipe is quite forgiving and accommodating, allowing for personal taste preferences and availability of ingredients. For instance, I didn't have enchilada sauce, so used taco sauce. I didn't have refried beans or green chiles, so left them out. I didn't have Mexican-blend cheese, so used mozzarella and a little cheddar. I don't like canned tomato soup, so used canned diced tomatoes. I also spiced up the beef with an envelope of taco mix, in addition to the spices in the recipe. And, thanks to previous reviews, I put them in a 9-by-11 glass baking dish and baked at 350 for 20 minutes. Perfect!! I topped with a dollop of sour cream and used simple diced lettuce and tomato on the side. I made six fat ones and my husband and I ate them all at one sitting. This is a keeper!

Reviewed On: Feb. 17, 2009