Needs more zing.

Boy, this looked and sounded so good. I couldn't wait to make it. Loved the smell as it was cooking but was so disappointed in the final outcome. The meat was dry and while it was not as spicy as I feared, it lacked...taste. I took another reviewers advise and coated the meat with flour before browning it but it was still very watery and again, not tasty. I think IF I try this again, I'll put the salt and pepper in the flour when I coat the meat. I've heard that salt will seal in the moisture of the meat. Right now, I'm going to take some red wine with more flour and I'll try to thicken it up but it is too late for the meat. : (

eh, OK. Not sure if it was good or not. I suppose I'll try again just in case I did something wrong....next tomato season.

Num, num, num! This is just what I was looking for. I had a taste for fish but not breaded and fried...stumbled on this and it hit the spot! So much so, that I just ate 3 filets! First, I whipped together the "Simple Cajun Seasoning" from this site (There was plenty for future dishes!) I questioned at first the combination of a dill sauce with a "cajun" dish, in fact I almost skipped it but it was so easy and I just happened to buy fresh dill yesterday so I thought, "what the heck!" It really was a nice and tasty cooling agent to the nicely spicy fish (despite the fact that I forgot the garlic powder!) The fish itself was a breeze to whip up and it was truly tasty! Pretty too! I could see using this dish when entertaining!

This is great. I followed the original recipe pretty closely but added 3 cloves of minced garlic to the onions while sauteeing. I also took the advice of some reviews by replacing the 1/4 C of water with more wine along with about a 1/4 teaspoon of Worcestershire Sauce to mix the addl. 2 Tbsp. of flour before the last 15 minutes of cooking time. A big hit with the family including my picky little one. OK--this is amended a week past my first. The original recipe is great. Today, I made it for the second time and it proved not to be a fluke that it was good. New batch of stew meat and it was just as tender, moist and tasty as last time. This time, I added some dried puccini and portabella mushrooms. Oh, my husband likes peas so we added them too! It just gets more fabulous! LOVE, LOVE, LOVE this recipe soooo much!

I LOVE this recipe and so much appreciate this CHEAP trip back to West Palm Beach FLA! I have made it exactly as written above and it was the rave of my parties. I have used other fish and have modified slightly to suit. I've used trout and salmon although the best is the whitefish. I do not recommend mackerel. Couldn't be easier to make! Thank you! Thank you!