Reviewed: Aug. 7, 2008

Fabulous and soooooooooo easy!!! I used a can of diced tomatoes because I didn't have any fresh ones. This is a keeper!

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COURTNEYGRIFF

	Cooking Level: Expert
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Reviewed: Aug. 5, 2008

I had this recipe in my recipe box for a while. Then we recieved a free sample of Montreal Steak Seasoning in the mail, so I decided to try it, and I'm so glad I did! I also used canned diced tomatoes. DELICIOUS...Thanks!!

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Sarah511

	Cooking Level: Intermediate
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Reviewed: Jul. 18, 2008

Excellent! Used talapia because that is what I had in the freezer. Will definitely make this one again.

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OODLES_OR

	Cooking Level: Intermediate Home Town: Portland, Oregon, USA Living In: Salem, Oregon, USA
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Reviewed: Jul. 9, 2008

This is fantastic!! We had it last night fr a family get together and it was gone before I could even get a piece!! I had to mooch off of someones plate. We grilled but we will definitely bake with this. Highly recommended!!!

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Jeffycat

	Cooking Level: Intermediate Living In: Littleton, Colorado, USA
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Reviewed: Jul. 8, 2008

We enjoyed this treatment of orange roughy. I think it can easily be used on any fish fillet. I used a Villaware indoor grill; it was quick, easy and very tasty.

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FOODCHICK23

	Cooking Level: Expert Home Town: Flemington, New Jersey, USA Living In: Honolulu, Hawaii, USA
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Reviewed: Jul. 5, 2008

I love this recipe... totally simple, but delightful!

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KGARRETT78


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Reviewed: Jun. 27, 2008

I really liked this!!! Even my 5 & 2 year old practically cleared their plates!!! I used a heaping teaspoon of the steak seasoning and I cooked it at 375 for 20 minutes in the oven. I used a glass casserole dish that I sprayed a little olive oil in. I then served it over brown rice. YUMMY!

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TXBREEZE01


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Reviewed: May 28, 2008

Since orange roughy is so delicate, I put these on a fish rack on the grill so they wouldn't fall apart. This was wonderful, plus it's quick and easy!

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GINAH1

	Cooking Level: Expert Living In: Chicago, Illinois, USA
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Reviewed: May 26, 2008

I made this recipe last week and it tasted very good. My family really liked it and I know I will make it again. Thank you very much for this recipe.

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Linda Grein

	Cooking Level: Intermediate Living In: Norwalk, California, USA
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Reviewed: May 8, 2008

I was surprised how good this was! I just wanted to try something different with fish and this was wonderful. Used diced canned tomatoes without some of the liquid & baked @375 for 15-20 minutes.Very,very good.

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Nanc


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Reviewed: Apr. 16, 2008

This was very good. I look forward to making it again. The salsa was so easy and had a delicious flavor.

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lilly


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Reviewed: Apr. 8, 2008

This is a fabulous recipe after a long day. Quick, easy and delicious. We are definitely throwing this one into the "regular rotation!" Made it as is, and the entire entree took only 15 minutes start to finish. We cleaned our plates.

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BECCA22

	Cooking Level: Intermediate Living In: Phoenix, Arizona, USA
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Reviewed: Apr. 10, 2007

My family loves this. I love how easy it is. Even my pickiest eater who doesn't eat fish unless they're in sticks ate it. I wouldn't change a thing in the recipe. Simple and delicious.

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mom of 3


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Reviewed: Mar. 31, 2007

Easy, easy, easy and delicious! I was looking for a way to get my husband to eat fish without smothering it in tartar sauce. Well this is it! He loves this dish and so do I. It's now one of our favorites. Thanks!

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Mississippi

	Cooking Level: Intermediate Home Town: Menomonie, Wisconsin, USA Living In: Mission Hills, California, USA
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Reviewed: Dec. 8, 2006

This is by far one of the best grilled sea food recipes I've found so far. The flavors of the grilled roughy and the salsa blended harmoniously. I personalized the recipe by adding a little yellow bell pepper and cilantro to the salsa, delicious! I also found a side dish here at Allrecipes.com that went very well with this dish, the Zucchini Saute`,(again I added Yellow bell pepper, sliced, to add color and flavor). You absolutely must try the two together.

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Kali

	Cooking Level: Intermediate Living In: San Diego, California, USA
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Reviewed: Oct. 22, 2006

This is fantasic! I used two tomatoes and some onions and mushrooms and used Spicy Montreal seasoning. It was great. This is one of my favorite receipes. So simple, so good!

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Chef Mike

	Cooking Level: Expert Home Town: Great Falls, Virginia, USA Living In: Phoenix, Arizona, USA
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Reviewed: Apr. 12, 2006

I thought this recipe was pretty dang good, and my husband commented positively afterwards without even being asked...(no small thing!) I did change a couple things: I did not grill; I poached using the salsa as the poaching liquid. I also added some pepper jelly to the salsa-makings, and this gave it a sweet-hot taste that we liked. Also I sauted some sweet onion chunks in the poaching pan, just for an added vegetable.

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