Reviewed: Nov. 5, 2009

5 STARS - OMG - This is a very good recipe . I am going to try it with filet steak ...

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Reviewed: Oct. 25, 2009

The sauce is alright. Next time I might keep the parmesan out and sprinkle over the top of the sauce so it is distributed more evenly across the filets. My filets and my sauce took longer to broil than the instructions.

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Marty

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Reviewed: Oct. 12, 2009

We enjoyed this and will make again with some changes. I added some minced garlic, crushed red pepper flakes, and a dash of lemon pepper seasoning to spice it up. I also added some lemon juice to the sauce as well as the fish. I bought imitation crab meat and put it on top of the grouper before pouring the sauce over it. With the crab meat, it was delicious. I also reserved some of the sauce, heated it over low heat in a saucepan, and poured it over the ravioli I served it with. Yum. It turned out great. My husband really enjoyed it and he is not typically a grouper person. He says he'll eat grouper anytime if I make it this way! We really liked the flavor of the sauce. Very versatile and would also be great on chicken. Another plus: Super easy to make. It took me a grand total of 30 minutes for the entire meal, and that includes cooking the ravioli (store bought pre-packaged portobello mushroom kind) and almond green beans. Easy and fast!

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MrsPari

Cooking Level: Expert

Living In: Auburn, Alabama, USA

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Reviewed: Oct. 8, 2009

I thought this was WAY too salty with all the parmesan cheese. I was nauseous after I ate it and won't make it again.

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LillysMom

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Reviewed: Sep. 28, 2009

I followed the recipe exactly as written...I'd rank the flavor at a 4 stars, maybe 4 1/2 stars, but I give it an extra star for the simplicity and ease of the recipe. I cooked the mahi my hubby caught on an overnight fishing trip. I had all the ingredients handy and it took less than 10 minutes to cook! Hubby & I loved it!

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JenBo SoCal

Living In: San Diego, California, USA

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Reviewed: Sep. 21, 2009

Very good. My family loved it, andeverytime we want a yummy, easy, dish with fresh fish, this is what i turn to. Excellent! Going to make it tonight too !

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MarchCook95

Cooking Level: Intermediate

Home Town: Dunedin, Florida, USA

Living In: Holiday, Florida, USA

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Reviewed: Aug. 21, 2009

Didn't like this at all.

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cpetro

Cooking Level: Expert

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Reviewed: Aug. 17, 2009

Loved it but made some changes, instead of broiling the fish I baked it for about 25 minutes at 375, just put the lemon and salt and pepper on it. Then I put on the topping, with a little extra cheese on the top and broiled it, got all melty and good. I like my fish done well that's why I baked it, sometimes when I broil it doesn't cook on the inside. Loved it, so did the family, gave the recipe out to friends, good reviews.

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mj

Cooking Level: Intermediate

Home Town: Astoria, New York, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Aug. 12, 2009

MMMMMMMMMMMMMMMM don't change a thing!!!!

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Cree Hatch

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Reviewed: Jul. 29, 2009

Tring to get my boyfriend to eat more fish and this recipe was a hit!

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PamMa

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Reviewed: Jul. 28, 2009

The best fish i ever made at home.Was also very easy to make.

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siropaides

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Reviewed: Jul. 19, 2009

This is a very good recipe.Will make again.

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Jenni

Cooking Level: Intermediate

Living In: Ocala, Florida, USA

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Reviewed: Jul. 18, 2009

Very good recipe! We've made it twice. This time around I added Emeril's Essence (as other reviewers suggested) just prior to broiling the fish the first time and added one small shake of hot sauce to the cheese mixture (also reviewer suggested). The addition of those two will make this pretty good recipe a 5.

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KIRSTIN243

Cooking Level: Intermediate

Living In: Charleston, South Carolina, USA

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Reviewed: Jun. 27, 2009

this recipe was wonderful. we really enjoyed it. we did cover grouper with panko bread crumbs after the cheese mixture. very very tasty. thanks for this addition into our recipe box.

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melanie

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Reviewed: Jun. 12, 2009

This is a great recipe. As stated by marie22 in the previous review, I think this would be good with any meaty fish like halibut. I used a single large fillet of fresh grouper. Because of the thickness of the fish, it took about 20 minutes just to get the fish done enough to put the topping on. Overall, a fantastic recipe. Even the non-fish lover in my family enjoyed it.

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Chris V

Cooking Level: Expert

Home Town: Charlotte, North Carolina, USA

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Reviewed: Jun. 12, 2009

I used halibut and cooked in the oven. It turned out so delicious, the sauce is incredible. I am making for my whole family soon!!!

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marie22

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Reviewed: May 5, 2009

I'm not a fish person, but, this recipe is awsome!!

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Betty

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Reviewed: Apr. 25, 2009

Great, easy recipe. I followed the recipe except instead of salt and pepper, I added about 1/4 t. of lemon pepper and some garlic powder to the butter mixture. Also I used 4 to 5 dashes of hot sauce. (cholula is my favorite.) This would be great on boneless chicken breasts and shrimp too.

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