Reviewed: Nov. 12, 2009

This was good. I took another reader's suggestion and upped butter and milk, adding a little cornstarch for a thicker sauce. Took longer than recipe suggested and fish came out an odd texture-next time I might try putting in at 400 degrees for a shorter cooking time.

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melissad738

Cooking Level: Beginning

Home Town: Oregon City, Oregon, USA

Living In: Tampa, Florida, USA

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Reviewed: Jul. 25, 2009

I don't usually care for fish, but this was excellent. I will make this one again for sure!

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Genny

Cooking Level: Intermediate

Living In: Truro, Nova Scotia, Canada

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Reviewed: May 10, 2009

I cut down on the curry, and added more butter. We loved it and will make it again

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PREDESTOGO

Cooking Level: Expert

Home Town: Windber, Pennsylvania, USA

Living In: Johnstown, Pennsylvania, USA

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Reviewed: Mar. 5, 2009

This was a great base recipe. It really inspired me. My biggest pet peeve on this site is people who alter a recipe and then rate it poorly. That said; I altered the recipe but rated it highly. My alterations included reducing the amount of onions to about a 1/4 cup diced, one stalk of celery diced. I sauteed this in about two tablespoons of butter. When they were cooked, I added a tablespoon of flour and made a roux. I added a good amount of curry, a little basil, salt, lemon juice and approximately a cup of milk. This made a thicker sauce to which I poured over four tilapia fillets. The sauce was divine and really good with potaoes. It would be great with rice too. The only complaint I had was to make more sauce. This recipe will be in regular rotation. Thanks so much for the inspirational recipe!

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chopin4-2

Cooking Level: Expert

Home Town: Puyallup, Washington, USA

Living In: Tacoma, Washington, USA

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Reviewed: Feb. 28, 2009

Wondeful. Superb taste that wowed everyone in the family.

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CAPT Pete

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Reviewed: Aug. 28, 2008

This was just fabulous! I used whipping cream to make the sauce thicker and also used a little more cream and curry to have curried gravy for my mashed potatoes. I recommend to anyone!

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Mia McDonald

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Reviewed: Feb. 14, 2008

I used scallions and shallots rather than onions. The flavor was mild. My wife liked it, and the kids who tried it did, too. However, all the kids had a bit of trouble getting past the "look" of the sauce. While I might repeat this, it didn't knock my socks off.

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pjr12345

Cooking Level: Beginning

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Reviewed: Jun. 29, 2007

Hubby caught some red snapper & I was looking for something different. Made this recipe exactly as it was written & it was excellent! A very healthy recipe too. Thanks!

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SALLEE1

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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Reviewed: Jun. 2, 2007

This dish prepared quite easily. The flavors are very mild (good for folks who cannot tolerate spice), and the sauce light and transparent. The onions came out a bit crisper than I prefer, so I stuck the pan under the broiler for 5 additional minutes. I used nonfat milk for the sauce; next time I will thicken this with corn starch to see if the sauce sticks a bit more to fish. This went well with mashed potatoes.

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