Reviewed: Jun. 16, 2008

Very good! I didn't have zuchinni, so I used shallots and red pepper on top. I also grilled it a bit longer than the instructions say. It was very good....light flavor. So easy to make and clean up. Great summer dish!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

BKcook

Cooking Level: Beginning

Home Town: Bethlehem, Pennsylvania, USA

Living In: Parkville, Maryland, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 2, 2008

i expected this to be slightly bland but it was anything but bland! The cayanne pepper added a delicious kick and the juices from the cooked veggies carried the flavors throughout. It was a cinch to prep/clean up and dinner was ready in less than 30 min. I'll be making this more regularly!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jamie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 11, 2007

Excellent & easy! It's August & it's hot, so I didn't want to heat up the oven to bake orange roughy; this fit the bill perfectly. I drizzled a small amount of E.V. Olive Oil on the foil first. Used Penzey's Black & Red Spice on the fillets - a blend of Cayenne and Black Peppers. Topped it with shredded Parmesan, some chopped shallot, julienned carrots and a few mushroom slices. Coupled with a cool crisp salad and grilled corn on the cobb - and a glass of Sauv. Blanc. Thanks for posting this, we'll definitely make it again.

Was this review helpful? [ YES ]
4 users found this review helpful