Reviewed: Feb. 23, 2012

I agree with the other reviews, could have used half as much butter and there just wasn't much flavor. It wasn't bad, but it wasn't great. I just kept thinking that there was something missing. The fish I used was pangaseus/swahi. Very bland

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Reviewer:

ssi_rhonda

Cooking Level: Expert

Reviewed: Oct. 30, 2011

slight changes...tilapia and light mayo...divine!

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Reviewer:

Kmeth

Cooking Level: Beginning

Living In: Charlotte, North Carolina, USA

Reviewed: Oct. 27, 2011

Excellent!!! We loved it!

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Reviewer:

Julie

Reviewed: Sep. 21, 2011

We doubled the seasonings (will triple in future), and only used 1/4 cup of butter, and will use LESS next time. I like butter and this fish was SO juicy with butter, it kind of shielded the flavor of seasonings. Still...very good! Will make again.

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myranda21

Reviewed: Aug. 4, 2011

Very tasty, although not as good I was expecting. We ate it as a sandwich with coleslaw. I think it would have been better as a meal. I like my fish a little crispier on a sandwich. I will make this again.

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Reviewer:

hondaheine

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Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Peachtree City, Georgia, USA

Reviewed: Aug. 2, 2011

Absolutely love this recipe. It's great on just about any kind of white fish. As others have noted, the butter needs to be cut WAY down. I made this tonight with about 2 tablespoons and it was still plenty. I also used garlic powder rather than garlic salt. Yum, yum, yum. Oh, and don't be afraid to mix up the seasoning. Sage and dill are great, too.

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WICHEESEHEADINWA

Reviewed: Jun. 20, 2011

This was quite bland. It tasted OK.

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mom2mnmz

Reviewed: Dec. 24, 2010

need to double the amount of spices used.

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claridge1

Reviewed: Dec. 2, 2010

omitted the mayo and used a few tablespoons olive oil in place of butter. added the rest of ingredients and marinated for about an hour. very simple and tasty.

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Reviewer:

Charlotte

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Columbus, Ohio, USA

Reviewed: Oct. 26, 2010

This is my husband's favorite! There is so much flavor without overpowering the fish. It's hard to get Grouper up here in New York, so I substitute Swai which is similar in flavor. Thanks for this recipe, it's a keeper!

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