Reviewed: May 5, 2012

Okay, but a little bland and dry. If I were to make this recipe again I would bump up the spicing considerably, perhaps with lots of fresh dill and thin lemon slices. Also, I would bake it for about 10 minutes less and then check for doneness. Overall, it is a "healthy" recipe that tastes "healthy".... in other words, there's nothing wrong with it that a few dollops of cream cheese wouldn't fix.

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Reviewer:

Debutante

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Cooking Level: Expert

Home Town: Richmond Hill, Ontario, Canada

Reviewed: Jan. 23, 2012

not bad but family prefers bread crumb stuffing

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Reviewer:

Pam

Reviewed: Jul. 14, 2011

Simply the best. I'm a male and I had no flour so I added a tablespoon of instant potato flakes to thick the sauce. My wife believes I am a great cook.

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Reviewer:

Jim

Reviewed: May 1, 2011

My family loved it, and will definately be doing it again. I did make a few minor modifications. I used the seasonings listed, but also aded adobo, orageno, and basil and used white zifandel for the wine. I also didnt make the cream base at the end.

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Reviewer:

MizzezDe

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: Feb. 26, 2011

This is awesome and easy; doesn't take much time.

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Reviewer:

gourmetcooking

Reviewed: Jan. 3, 2011

Very flavorful. Next time I will add a little more pepper to the shrimp stuffing. Was a hit on Christmas Eve!

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Reviewer:

chinacatrider

Reviewed: Oct. 17, 2010

I did not have the shrimp so substituted a 6 oz. can of crabmeat. It was good but a little bland. I did add some crushed red pepper as suggested by other reviewers but it did not seem to help. Might make it again, might not. Will certainly try to add more flavor

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Reviewer:

Nancy

Reviewed: Oct. 11, 2010

very good tasty

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Reviewer:

karaokesinger05

Cooking Level: Intermediate

Reviewed: Sep. 19, 2010

This was okay but nothing special. I was not able to role the fish it was too thick I guess. So, I just topped the fillets with the shrimp. I wasn't bad just not great...if you know what I mean.

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