Reviewed: Feb. 24, 2013

Loved this! My husband is doing low carb, so I substituted ground up Frenchs onions for the bread crumbs and it was still wonderful!

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Reviewed: Jan. 26, 2013

This was fantastic! Couldn't get grouper so used Chilean Sea Bass. Tweaked it also based on the reviews- it was a huge hit & I will definitely make it again.....and again....

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nestorp

Reviewed: Aug. 16, 2012

before adding the topping, something needs to be done with the fish to make it less fishy, lemon juice?

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MCOGHILL

Reviewed: Jul. 29, 2012

This recipe was simply delicious! We went deep sea fishing and used the freshly caught Snapper instead of grouper. No need to stray from recipe; it is perfect just as is.

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rrilcoe

Reviewed: Jul. 8, 2012

This was delicious! Even my hubby, a finicky fish eater said delicious. I prepared recipe as written except I cut the butter down to 3T because i need to watch cholesterol and it was still awesome!

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slcartwright

Reviewed: Mar. 21, 2012

Really yummy, I used tilapia, and sharp cheddar instead of mozzerella (all i had), and it was really good too!

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CCREMIA

Reviewed: Mar. 12, 2012

This was amazing! I actually couldn't find Grouper when I was grocery shopping and I didn't feel like going to the fresh seafood market so I used Mahi Mahi instead. The blend of all of the other ingredients was perfect. My husband have never had fish cooked for him outside of a restaurant and it was my first attempt. Such an easy recipe and he absolutely loved it! I did make a few revisions but I kept to the general ingredients. I didn't measure the pepper No jalapeno I used plain bread crumbs and then sprinkled in parmesan cheese. LIGHTLY dusted cajun seasoning over the fish and salt/pepper. Baked for 15 and broiled for 10. I found a lemon butter dill sauce (McCormick) at Walmart and lightly drizzled that over the filets once it was cooked. I am definitely making this recipe again and I already gave it to sister and a friend to try!

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TammyLee

Reviewed: Feb. 14, 2012

WWOW!! This came out amazing!! I am not a fan of fish, but this tasted like a professional chef made it, but really it was just little ol' me! LOVE!

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jen

Cooking Level: Intermediate

Home Town: Largo, Florida, USA

Living In: Garner, North Carolina, USA

Reviewed: Feb. 7, 2012

This was pretty good. I didn't have grouper, so I used mahi-mahi. Next time I'll look for grouper or use a thin fish so I can enjoy the topping even more! I added S&P to the topping as well as a bit on each side of the fish. I added some shredded cheddar along with all the rest of the ingredients and 10oz of fresh crab from the seafood counter (instead of canned). Also, my green onions were quite long, so I just used one. Next time I think I'll add a few shakes of cayenne for a little kick. Thank you for the recipe!

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