Reviewed: May 13, 2012

I prepared this exactly as the recipe was written. The mustard flavor was extremely overpowering. We all ended up scrpaing the coating off to eat the fish. I may try to make it again and cut the mustard.

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Reviewer:

pahrman

Reviewed: May 2, 2012

kids loved it. very easy to make.

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Reviewer:

Karin

Cooking Level: Intermediate

Home Town: Orleans, Ontario, Canada

Reviewed: Apr. 25, 2012

this is soooo good! thanks for sharing a wonderful recipe!

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Reviewer:

Michelle

Reviewed: Apr. 25, 2012

i didn't have any shredded coconut. it was still delicious without it. i used some red Thai chili paste i have and some Chinese restaurant mustard. i also cut it in 1/2 because i had 3/4 lb of fish.

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Reviewer:

joeybleu

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Cooking Level: Intermediate

Home Town: Rochester, Michigan, USA

Reviewed: Apr. 22, 2012

This dish has become a standard in my menu planning. I modified the recipe by substituting horseradish for the mustard. I used panko for bread crumbs. I had a 2lb bag of frozen cod. I "sliced" off the seal of frozen water and prepared the fish while still frozen. I then placed the individual portions in a zip lock bag so I could have a portion as a quick meal. Next time I'm going to try to use some wasabi. The mayonnaise serves as an oil to cook the fish and gives it good flavor. This is a winner of a recipe

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Reviewer:

Docartemis

Reviewed: Apr. 16, 2012

This was FABULOUS!!! Thank you for sharing. I did it pretty much exactly as stated (I may have used a bit more nuts).... YUMMY!

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Reviewer:

amd918

Reviewed: Apr. 5, 2012

Delicious! OK, I've never rated a recipe, but because this is so delicious I feel obligated! Great Tips: use the sour cream instead of mayo. Panko bread crumbs are best and I used 1/4 tsp cayenne. (my family doesn't like as spicy!) Everyone from my 7 yr old to my husband! Enjoy

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Reviewer:

Tracey

Cooking Level: Intermediate

Reviewed: Apr. 4, 2012

Both of my boys have braces so I substituted the nuts with panko crumbs - no other changes made. Used on catfish. If I were able to, I'd give it ten stars. Deeeelicious. Thanks Missybic!

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Reviewer:

jeanette

Cooking Level: Intermediate

Living In: Ellenton, Florida, USA

Reviewed: Mar. 23, 2012

This was quick & easy. I eliminated the sugar just because. Very nice.

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Reviewer:

TinaMarie

Cooking Level: Intermediate

Living In: Sedona, Arizona, USA

Reviewed: Mar. 21, 2012

PHENOMENAL! Restaurant worthy! I added a sprinkle of garlic powder but otherwise left the recipe as it is. I ended up using frozen Swai fillets. Fish was juicy and tender while the coating, well the coating just MAKES it! A burst of flavor!!! A+++++

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