Reviewed: Sep. 1, 2011

Had this tonight and it was very simple and very good! I made this with Cod I had and did not add any salt to this as I am watching my salt intake and I tell you, I did not miss it at all! I did add a tiny bit of butter and after squeezing fresh lemon over them, I put a whole slice on top of the fish and dill. Yummy!! Thank you very very much!!

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Reviewer:

babs2574

Cooking Level: Intermediate

Home Town: Two Harbors, Minnesota, USA

Living In: Anoka, Minnesota, USA

Reviewed: May 23, 2011

Had I prepared this recipe as written, I'm not so sure I would really have rated it these three stars, which I consider average. No fat? No butter, no drizzle of olive oil, nothing? And then steamed? Our taste buds like the flavor and mouth feel fat contributes! It gives the fish a nice golden color too. So anyway, it was a no brainer for me to do it my own way - drizzled with melted butter and baked. I did use halibut, but in the interest of simplicity I didn't use all the many seasonings called for. Some fresh dill, garlic powder, paprika (for color, basically), salt and pepper and a squeeze of lemon juice was just what this needed. Cooking time will vary depending on the thickness of the fish, but in my case 12 minutes at 400 degrees was just right for perfectly cooked, perfectly golden and flaky filets - and much improved from the three stars I've rated this as written.

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Reviewer:

naples34102

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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Apr. 22, 2011

This is an ok dish. It didn't smell all that great coming out of the oven. I only cooked them 25 minutes and that was more than enough. It was certainly edible, but bland to me.

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Reviewer:

HrCreuzi

Reviewed: Apr. 14, 2010

My family loved this recipe. ...although I used Talapia fillets instead. I did not change any ingredients and I will use this recipe again because it is so healthy and I just had a heart attack last week... so I'm changing what my family and I eat (with their support) and taking up long, brisk walks again. I'm 47, blessed to be alive and I've been given a second chance after being so close to death.

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Reviewer:

Matt

Cooking Level: Intermediate

Home Town: Logandale, Nevada, USA

Living In: Mesquite, Texas, USA

Reviewed: Mar. 22, 2010

I used tilapia to make this recipe. It needed to cook about 18 minutes. The spice combination gave the fish great flavor. This will become a new staple in my recipe box.

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Reviewer:

ajschueler

Reviewed: Nov. 13, 2009

My picky 7 year old asked me to make this again. I ended up using orange roughy because it was more economical. I am thinking about trying it with salmon next time.

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Reviewer:

RARNDT

Reviewed: Oct. 10, 2008

Not too tasty in my opinion.

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Reviewer:

JaneMan

Cooking Level: Intermediate

Home Town: Chattanooga, Tennessee, USA

Reviewed: May 7, 2008

This was wonderful! Very easy and delicious. Will definitely make it again.

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Reviewer:

Denise

Cooking Level: Intermediate

Home Town: Pleasanton, California, USA

Living In: Peoria, Arizona, USA

Reviewed: Mar. 31, 2008

This can beat the Chinese restaurant steamed fish! I used a steamer instead of oven. I added 2 tablespoons of white vinegar, honey and tomato, and steamed the fish with all ingredients for 20 minutes. It turned out fantastic! The gravy is just good for the rice, everybody loved it! It's simple, healthy and delicious!

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