The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
Reviewed: Apr. 24, 2009
Pretty good, although not a whole lot of flavor. Super easy though!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Feb. 5, 2009
Great! Baked at 400 for about 15 minutes then broiled for 6 minutes. Delicious! Used a lemon/soy sauce mixture to dip in. God bless.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Jan. 25, 2009
Very good and made with grouper and tile fish. I had to cook the fish for about 7 minutes and cooking the topping for 1 min. didn't taste so good, so I put back in the oven until it was really brown/bubbly and it then tasted great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Jan. 19, 2009
I baked the grouper for about 5 min (because it was pretty thick) then broiled it for 5 min, & I used a powdered hot seasoning. I followed the rest of the recipe as directed. My husband loved it!
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Cooking Level: Intermediate

Home Town: Tuscaloosa, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Dec. 30, 2008
This was awesome!! I've never cooked Grouper before, but this was easy and delicious. Even the family members who didn't like fish loved this dish. The only problem I had was the timing. It took about 10 minutes to cook and then I had to flip the fish and cooked an additional 3 minutes before adding the parm sauce. It was probably because these were really thick fillets. Either way, this recipe is definitely a keeper! Thanks for posting!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Nov. 25, 2008
Pretty much same recipe as Broiled Tilapia Parmesan on this site. Very good.
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Cooking Level: Expert

Home Town: Birmingham, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Nov. 13, 2008
Absolutely delicious! I ended up using tilapia instead of grouper because the grocery store was out. My father and younger brother, both extremely picky eaters, came back for seconds!! I'll definitely make this one again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Oct. 29, 2008
I thought this dish was delicious. I used freshly grated, good quality parmesan cheese and served with parmesan/herb flavored couscous. What a light and delicious meal and so quick to prepare. Thanks for sharing!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
Reviewed: Sep. 28, 2008
I made this tonight, and it came out nearly perfect. I think there's a few flavors that are missing. For example, I put about a teaspoon of minced garlic and a teaspoon of ground pepper and it brought out a nice flavor. Also...lol..I used Mahi rather than grouper. The grouper was still in the freezer, and didnt feel like a defrost...the mahi was fresh.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Jul. 12, 2008
this recipes was so quick and easy. we used fresh grouper we caught the day before. It turned out amazing. Followed teh recipe exactly.... even my son who doesnt like fish LOVED it. Thanks for sharing.
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Cooking Level: Intermediate

Home Town: Jackson, New Jersey, USA
Living In: Pinellas Park, Florida, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.55 star rating.
Reviewed: Jul. 9, 2008
It's ok. I think the proportions could you some tweaking. There was too much parmesan and too little mayo. It was a thick parmesan paste. The fish does need to be lighly salted or else this can be a bland fish dish. I brushed the mixture onto the fish and baked it for 10 min. at 400 degrees. Overall, it's a quick dish to make but lacking in flavor other than a strong parmesan taste.
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Cooking Level: Expert

Home Town: Bellevue, Washington, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Jun. 19, 2008
This is a fantastic recipe!! I have used all different kinds of fish and it always compliments them wonderfully!! Thanks for giving our family a new weekly staple!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Jun. 12, 2008
Excellent recipe! Similar to a tilapia recipe I got from this site. Probably good with any mild white fish. My family enjoyed it.
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Cooking Level: Intermediate

Home Town: Kingston, Massachusetts, USA
Living In: New Port Richey, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: May 12, 2008
My boyfriend & I really loved this, it was very easy, quick, and delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Apr. 26, 2008
Great! I had to make a few substitutions: used assiago cheese, baked for 12 minutes at 400 then broiled as another reviewer mentioned, added pine nuts on top. (Watch carefully for overbrowning if you try this.) Used creole spice mix and a few dasheds of cayenne pepper instead of hot sauce. Got rave reviews, I'm saving this one and will repeat! In FL, grouper is on every restaurant menu, this was better than any I've had out.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Apr. 11, 2008
good with all fish
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Apr. 11, 2008
What a fantastic recipe. I love fish and am always looking for new ways to cook it. This is one of the best recipes I've found on this site. Followed recipe exactly and the taste is phenominal. Thank you so much for the recipe. It's a keeper.
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Cooking Level: Intermediate

Home Town: Stillwater, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Mar. 23, 2008
I have made this recipe several times - each time was excellent except today, as I used grouper that had been frozen in my freezer for I don't know how long. Cutting to the chase, this recipe will only be good if you use fresh fish (as is generally the case). Grouper does not keep well frozen. I believe that the previous commenter may have used non-fresh grouper, as she mentioned that the texture of the fish needed help. The fish texture was not bad because of this recipe, but more likely, because of bad fish. As I said, this is an excellent recipe, and I highly recommend it to anyone who has access to fresh grouper. I like to serve it with a caesar salad.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Mar. 8, 2008
Since I dicovered this recipe we have it once a week. I use flounder or snapper files instead whole fish because it is more readly avaible in this area. I also use light mayo and use smart balance butter to keep it lighter and more healthy.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Mar. 5, 2008
This was so yummy! My husband said it was probably the best fish he has ever had. I added garlic and onion powder and also sprinkled a little fish seasoning on the top. We will be making this one many more times!
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