A great way to make Dover Sole. Although I am a fish lover, my husband can take it or leave it. He was very complimentary of this dish, so I felt that was a real accomplishment. Since Dover Sole is a thinner fillet, it can be difficult to prepare, too. This was a great recipe. I did, however, find that I needed slightly more than the stated amount of cornmeal, and I used just a teaspoon or so more dill than the recipe listed. Excellent flavor with the butter and almonds added at the end, and the fish was not overcooked or bland at all. A very delicate flavor. I will definitely be making this recipe again. Many thanks.

Reviewed On: Oct. 1, 2011

I've made this recipe twice: once exactly as directed, and the second time adding 1 tablespoon chili powder and 1 teaspoon cumin. The second time was definitely better for our Tex-Mex taste buds (although it did have kick). I also used medium-hot chunky salsa, which added to the spicy flavor. We loved it. Having a Mexican restaurant on nearly every corner here in Texas, we've become quite the Spanish rice lovers, and this fit the bill for a version to make at home. But, it did need a little extra zip for our Texas taste.

Reviewed On: Oct. 1, 2011

I made this recipe as instructed, except I used large (16-20/lb.) fresh Gulf shrimp and it turned out perfectly. Superb. I served a side dish of angel hair pasta with a light olive oil/garlic sauce on it, to which I had added a bit of lemon zest and about a teaspoon of fresh lemon juice. It truly complimented the scampi nicely. An excellent meal!

Reviewed On: Oct. 1, 2011