Orange Roughy with Sherry and Herb Sauce Recipe Reviews - Allrecipes.com (Pg. 4)
Reviewed: May 23, 2006
Very good, I'd really give it 4.5 stars, but not quite at the fabulous 5 star mark for me. I used frozen orange roughy filets and subsituted diced tomatoes with basil and garli for the tomato slices. It did take the entire time to cook, and I even let it cook longer since using frozen filets. Very tasty.
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Reviewed: Jan. 22, 2006
Wonderful dish the family loved it..
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Reviewed: Mar. 24, 2005
This recipe is great, I would serve with some lemon slices but other than that wouldn't change a thing.
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Reviewed: Jun. 15, 2003
I substituted flounder because my market didn't have fresh orange roughy. While the fish was moist after baking 40 minutes, there was an overpowering flavor that we didn't care for. I'm guessing that it was the amount of thyme. If you wanted to experiment with the seasonings, this recipe could have possibilities.
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Reviewed: Feb. 15, 2003
Easy to make. Very tasty. Used thin slices of tomatoes and sweet sherry. Took a full 40 min. to bake. Will surely make again!
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Reviewed: Apr. 23, 2002
Sometimes Orange Roughy has a very fishy taste, but the tomatoes, spice and sherry add a unique flavor that compliments this meaty fish. I used stewed tomatoes rather than fresh tomatoes and the results were excellent!
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Displaying results 31-36 (of 36) reviews

 
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