Reviewed: Mar. 10, 2005

This recipe umm...YUCK! It tasted good, but the consistancy of the sauce was nasty...kind of like cottage cheese. Me and my hubby didn't finish half of it, thankfully I made a pot of sweet chili in the crock pot today so we had an extra something to eat! I do think this recipe would be better without the milk, sour cream would be better. IF I decide to make it again, I'll try that instead.

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REDMACHCHICK

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Reviewed: Mar. 3, 2005

We love this recipe----with some changes. Red snapper in my area is not obtainable; and, even if I could get it, I couldn't afford it! So I use haddock fillets. I add Old Bay, some Worcestershire sauce and a little fresh lemon juice to the sauce to give it some zing. This would be a great dish to serve to guests. Thanks for sharing.

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Pat

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Reviewed: Feb. 3, 2005

This was really good, I replaced the snapper fish with Sablefish, which is a white fish similar to sea bass.

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UVASPY

Cooking Level: Intermediate

Home Town: Chester, Virginia, USA

Living In: Arlington, Virginia, USA

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Reviewed: Jan. 27, 2005

We tried this recipe last night. We were very dissappointed it is VERY VERY bland..we used catfish and it tasted like fish cooked in milk with a little cheese? I ate 1/2 of mine and my boyfriend ate part of his and we ended up ordering pizza.

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KMITTEER

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Reviewed: Jan. 20, 2005

I thought that this was a good start for a creamy sauce but you definately have to add to it. I add capers and crushed garlic and lots of ground pepper.

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TSWAGGER

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Reviewed: Dec. 16, 2004

I fixed this recipe tonight using grouper fille. I changed recipe a little by adding a tsp of chopped garlic and a small can of sliced mushrooms to the sauce. Instead of parmesan, I used shredded low fat mozarella cheese. I fixed baked potatoes and a salad. The sauce was wonderful on the baked potatoes. My husband, who does nor normally care for baked fish, loved this recipe. The shrimp really enhance the sauce.

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SSHERRIPAT

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Reviewed: Dec. 2, 2004

Very Very Good!! Even good with Tilapia fish.

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QUEENTIFFB19

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Reviewed: Nov. 18, 2004

This recipe was so quick and easy! I added some Old Bay Seasoning and lime to it to give it a little more flavor.

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TONYATYNES

Cooking Level: Intermediate

Living In: Nassau, New Providence, Bahamas

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Reviewed: Nov. 3, 2004

This was fairly good and easy, but it needed something else. Maybe I will follow other reviewers' suggestions and add garlic or sherry next time. It just seemed to be missing that extra kick, and it came out tasting a little too fishy. I used tilapia fillets, maybe I'll try a different type of fish next try.

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GSWOODY

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Reviewed: Oct. 31, 2004

Made this for my family!! Loved it. I did put in some sherry, which was a hit. Has been asked for again. And I will make it again. I used halibut the first time great!!! I tried it with salmon cause it was the only kind I had, My hubby loved it but it was not really a hit for the rest of us. Next time I'll stick to the white.........

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GOT2BEHARLEY

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Reviewed: Aug. 31, 2004

Not bad, but I don't think I would make this again. It just needed something else added to it. Maybe I should have put in some garlic. I added extra parm. to my husband's portion, but he also thought it was just o.k.

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JENNLYNN

Cooking Level: Intermediate

Home Town: Independence, Missouri, USA

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Reviewed: Aug. 5, 2004

Very Good i used Grouper and it was excellent.

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JBSAILOR

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Reviewed: Aug. 2, 2004

The presentation of this dish is beautiful, but the sauce came out bland. It needs more flavor and more kick.

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DIA565

Home Town: San Francisco, California, USA

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Reviewed: Jul. 22, 2004

This was pretty good. I wouldn't say restaurant quality...but good for home and quick meal. I don't know if I would make this again.

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CCURCIO

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Reviewed: May 24, 2004

Good. Definetly requires more sauce. The white sauce is good by itself, but go with extra seasoning if you want to be creative.

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Trent

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Reviewed: Apr. 23, 2004

I was looking for a simple recipe to cook some snook I just caught, and being a very white meat, I didn't want to do anything with it to much, with alot of seasoning, spices, etc, to cover the flavor of the fish. Reading the instructions for this, didn't sound like to much, and couldn't believe the reviews with the ingredients just being butter, milk and flower, but WOW, this was excellent! Really enjoyed it. Thank you Mary for sharing.

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SNOOK789

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Reviewed: Apr. 10, 2004

I made this with cod and ocean perch. Both were purchased frozen, and they were fabulous! This is a restaurant quality recipe and is sure to impress anyone you make it for. I followed some other reviewer's suggestions and added about 1/3 cup white cooking wine and some garlic powder to the sauce. I think this was essential to the flavor. Be sure to use real parmesan cheese.

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Jules

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Reviewed: Apr. 4, 2004

I thought this was an excellent recipe. I added 1/4 tsp each of garlic powder and onion salt with some ground black pepper to the sauce. I also thinly sliced some onion, separated the rings and placed them between the shrimp and the fish. I can't say that I cared for the Parmesan cheese though, I'll be leaving that off next time.

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SAKKASIE

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Reviewed: Feb. 13, 2004

This was wonderful, easy and the kids ate it!! I made it as is but could easily change it by adding different seasons (may great ideas are mentioned in the reviews). I cooked my daughters seperate and didn't put the cheese on top. I did make 1 1/2 times the recipe for the sauce for 1 pound of flounder. So the flounder was swimming again! This was delicous and will be made again and again in our home.

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T Buchwald

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Reviewed: Jan. 27, 2004

My amazing sister sent me this recipe to try. Holy smokes was it ever good. I'm always changing things in recipes and this time I used cod instead of red snapper. I also added garlic pepper salt. Turned out fabulous! Mmmm...

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Ewa Lamb

Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada

Living In: Clarksville, Tennessee, USA

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Baked Fish with Shrimp

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