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Reviewed: Jun. 5, 2008

MY WIFE LOVED IT THE ONLY CHANGE I MADE WAS I DICED A FRESH TOMATO AND ONION AND ADDED SOME FRESH BASIL. MY WIFE DOES NOT LIKE GARLIC. THANK YOU FOR A GREAT DINNER!!!!

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TOM LUSBY

	Cooking Level: Intermediate Home Town: Owenton, Kentucky, USA Living In: Villa Hills, Kentucky, USA
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Reviewed: Jun. 3, 2008

I made this with swordfish steaks and it was awesome. I hadn't used boursin cheese before and now that I have, I'll be using it in many other recipes. This dish practically makes itself and really impresses. Thank you!

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Lynnie1969


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Reviewed: May 21, 2008

The sauce was delicious, but would prefer the fish breaded. My family didn't care much for the "fishy" texture. Go figure! Used cream cheese instead of the Boursin.

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Tonya


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Reviewed: Feb. 27, 2008

Delicious! i made this 4 days ago and i am making it again...it is very tasty and super easy to make. I would recommend de drain de tomatoes pretty good in order to have a creamy sauce nd the end, the first time it was a bit watery. and I put more parmesan on top so it would be nice and "gratinee". it is pretty fool proof! enjoy!

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flox9


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Reviewed: Feb. 19, 2008

I loved this recipe- only changes I made were to use some happy cow cheese (garlic and herb flavor) and a can of fire roasted tomatoes. My husband loved it, will be a repeat dinner!

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Parsonsdeb


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Reviewed: Feb. 12, 2008

This recipe was fantastic. Even my sometimes critical husband (who doesn't even really like fish) raved about it. I did make some minor changes however. I had no "spiced" tomatoes so I used canned diced tomatoes and sauted 3 cloves of garlic, 1 small onion finely chopped, and 1 small red pepper diced. I added the saute mixture to the tomatoes and put ove r the Boursin mixture. To all who want to save calories, spray baking dish with Pam and use a light herbed cream cheese ( Boursin is not necessary)!!! Will add to my regular rotation!

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angfoodie


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Reviewed: Feb. 8, 2008

This was wonderful. I had gone to the store without my list and forgot the tomatoes. I went on without them and it was still wonderful.

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BarbiD

	Cooking Level: Intermediate Living In: Struthers, Ohio, USA
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Reviewed: Dec. 20, 2007

Very tasty and quick to put together. When served with wine and appetizer, this dish presents like an expensive, gourmet meal that took time to make. Drawback: Cheese and butter amounts make it not so heart healthy. I think next time I will choose a lighter cheese alternative, and use half the butter.

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4n20blackbirds

	Cooking Level: Expert Home Town: College Park, Maryland, USA Living In: Amherst, New Hampshire, USA
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Reviewed: Nov. 21, 2007

I have not tried this recipe yet

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Reviewer:

Cathy Davis


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