Reviewed: Jul. 19, 2011

Just used the recipe for the fish coating and it was incredible! I didn't have any mushrooms on hand but seriously can't wait to try it with them! This breading was perfect and light and full of flavor! Better than a restaraunt! Thank you for a great recipe!

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Reviewer:

AmyCeltic

Cooking Level: Intermediate

Reviewed: Mar. 4, 2011

After reading other suggestions I omitted pepper and salt. Was fine without. Also only used 6 oz of yogurt. It was sooo good. Hubby who never offers much in the way of comments thought it was excellent. If using frozen fillets -be sure to squeeze out excess water. Wouldn't hesitate to serve it for company - looks and tastes like chef-prepared!

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Reviewer:

mare

Cooking Level: Expert

Home Town: Bethel Park, Pennsylvania, USA

Living In: Oakdale, Pennsylvania, USA

Reviewed: Sep. 23, 2010

excellent family pleasing recipe can be used with any kind of fish

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Reviewer:

Laurie Gregory

Reviewed: Jun. 30, 2010

Good. Not great but good.

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Reviewer:

Devo

Reviewed: Mar. 29, 2010

The fish was very good but there was too much pepper. If I were to make it again I would only use the lemon pepper and not add any extra black pepper.

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Reviewer:

Brittany

Reviewed: Jan. 26, 2010

WAY too much sauce!!!

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Reviewer:

lisabentley76

Reviewed: Aug. 2, 2009

Awesome...had it with Snap peas and Garlic Smashed Yellow Squash. **MODIFIED it for light pepper and added Napa Chardonnay!!!

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Reviewer:

Tragik T

Reviewed: Feb. 3, 2009

I thought this was awesome! I used sour cream instead of yogurt (didn't have any plain yogurt in the house)added spinach to the mushroom mixture to use it up. It was awesome, served with baked sweet potatos, the sweet/savory combination was excellent! Thank you for sharing.

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Reviewer:

Debbie D

Home Town: Frankfort, Illinois, USA

Reviewed: Jan. 7, 2009

Spicy and delicate. Followed the recipe to a *T* and LOVED it.

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Reviewer:

Bruce

Reviewed: Oct. 9, 2008

I did not care for this recipe. My girlfriend liked it however. I felt it calls for too much lemon pepper. To me this is too heavy of a "gravy" for a delicate fish like orange roughy. I think I may use the gravy with a bit less lemon pepper on some pork or chicken though in the future!

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