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Reviewed: Feb. 16, 2008

I used fresh peppers (red and orange) and roasted them on the stove. It was very good but next time I will add a dash or two of salt. I put the cajun mix in my processor until crumbled. It definately added a good punch and flavor. As others have said the horseradish sauce that I got from this site was wonderful and I will use it by itself for future prime rib etc.

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Susie


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Reviewed: Dec. 3, 2007

The cod was dry, but this recipe gets 5 stars for the sauce--it should be a recipe on its own. I heated the extra sauce and served it with the fish and rice. It was very good on the rice as well. This sauce would be good on beef, pork or chicken. Next time I'm going to put it on hamburgers. For the horseradish sauce I used a recipe from this site (by Carol46) replacing sour cream with plain lowfat yogurt.

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Reviewer:

DG

	Cooking Level: Intermediate
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Reviewed: Feb. 21, 2007

My husband loved it! Said it was some of the best fish he had ever had & he loves fish! I thought it was terrific, I wished the sauce was a little thicker, but that would be easy enough to fix. We would do this again!

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Cher in CA


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Reviewed: Jan. 26, 2007

Loved this recipe! It made a nice creamy sauce. I used crumbled Ritz crackers instead to done down the heat and didn't use the other seasoning. The sauce was so good that I even had some on top of the crackers. It was a great way to have fish - something different than the usual grill or steamed versions.

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Reviewer:

K.Glavin

	Living In: Trumbull, Connecticut, USA
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Reviewed: Jan. 11, 2007

WAY too much horseradish--and we LOVE horseradish, so that says something. Sauce completely overwhelms the cod. Won't make this again...

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Reviewer:

SHANNAO


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Reviewed: Jun. 13, 2006

I really enjoyed enjoyed this recipe. It is very tasty (dependent entirely on how you make your sauce). The roasted red pepper gives it a great taste. be careful as the horseradish can overwhelm the roasted red pepper if you're not careful. You want just a hint of the horseradish... unless of course you are a horseradish fanatic.

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MRBOEJANGLES

	Cooking Level: Expert Home Town: Gales Ferry, Connecticut, USA Living In: Media, Pennsylvania, USA
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Reviewed: May 8, 2006

For those who commented on the sauce having too much of a horseradish taste, I'm wondering if they used plain horseradish instead of the horseradish sauce as the recipe suggested. Anyway, even with the additions of garlic and onion powder, black pepper and a splash of fat free half and half, I still found the sauce to be rather bland with very little flavor.

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Reviewer:

LINDA MCLEAN

	Cooking Level: Expert Home Town: Livingston, New Jersey, USA Living In: Flanders, New Jersey, USA
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Reviewed: Apr. 26, 2006

I love horseradish, but it was WAY too much for this recipe. My husband took one bite and then wouldn't eat anymore. I just scraped everything off and ate the fish.

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Reviewer:

teamledford


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Reviewed: Apr. 25, 2006

We didn't use as much horseradish as it calls for because I am not a big fan. But to my surprise the fish was excellant!

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Reviewer:

Heather Wilson

	Cooking Level: Intermediate Home Town: Glens Falls, New York, USA Living In: Monroe, Washington, USA
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Reviewed: Jan. 8, 2006

THIS RECIPE WAS NOT A HIT. BUT IT SOUNDED GOOD.

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Reviewer:

Cara


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Reviewed: Dec. 31, 2005

I made this tonight and it was ok. I thought that the horseradish was way too powerful. The cod itself was tasty after I scraped the sauce off. My husband liked the sauce though, so perhaps it is just a matter of personal taste. It was super easy. I'll probably make this again but use less horseradish

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Reviewer:

DBURDEN1


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Reviewed: Dec. 9, 2005

This was delicious, and I'm not a huge fish fan. I modified it a bit to use what I had on hand, but I followed the "spirit" of the recipe. I made horsey sauce from scratch at home instead of using prepared. I also made a mock-cajun topping instead. The red pepper sauce is excellent. I added about a TBSP of lemon juice and a little salt to bring out the flavors more. Yum. I'll probably just use crushed ritz crackers on top next time for simplicity and so other flavors don't compete with the flavor of the sauce.

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Reviewer:

FERGYBROCK

	Cooking Level: Intermediate
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