I MAKE THIS WITHOUT THE LEMON PEPPER, ADD PAPRIKA, PARSLEY, BUTTER AND LEMON JUICE. THIS IS THE ONLY WAY TO MAKE "POORMAN'S LOBSTER". MAKE SURE YOU COVER THE DISH "TIGHT" WITH SARAN WRAP, AND WE COOK OURS FOR ABOUT 10 MINS, 15 IF A BIT FROZEN YET IN THE MIDDLE. OURS ALWAYS TURNS OUT FLAKY, IF YOU BAKE IT THE FISH IS OFTEN TOUGH. THIS IS SOFT AND DELICIOUS. HADDOCK IS BETTER THAN COD FOR THIS RECIPE. NO OTHER WAY TO MAKE THIS FISH!

Reviewed On: Dec. 12, 2008

i agree with the previous reviewer in that this needs a lot of tweeking. this is a great recipe in itself, but if you like the peanut taste, add 1 large tablespoon of peanut butter to the dressing (heat for about 30 in microwave to blend better)...this makes it taste soooo better. i do add some white balsamic vinegar and olive oil to balance out the flavors. can marinate the chicken in some garlic and soy sauce. garnish with some flavored slivered almonds that you can buy in the salad section at the store. i do too use the romaine lettuce, this just adds to the flavor...this then tastes a lot like the wendy's brand of oriental chicken salad. thanks for the great recipe in print now...this is a great potluck recipe!

Reviewed On: Mar. 22, 2008

there was something "off" with this recipe. it was very bitter. i tried to sweeten it up a bit with sugar, then honey, even rapsberry jam, it just wouldn't work. i ended up throwing it away...maybe it was the dry mustard that i bought. the concept was good though, i'm still craving this type of recipe.

Reviewed On: Mar. 22, 2008