Reviewed: Jul. 27, 2007

I didn't like this recipe at all. The sauce was bland and the dish was way too fishy for me. I think it is because the shrimp cooks on top of the fish, so all the "fishy" flavor was soaked up in the basa fillets we used. My husband liked it, though, so it wasn't a total loss for us. I probably won't make again, but if I do, I'll keep the shrimp off my piece of fish!

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Reviewer:

Mel in Pensacola

Cooking Level: Intermediate

Living In: Pensacola, Florida, USA

Reviewed: Jul. 23, 2007

hummm... I tried this recipe without the shrimp (as I saw that another user did too) but I didn't add anything additional and it turned out really salty. I even used less salt than the recipe called for. I gave it a 4 star rating because since I didn't follow the directions I didn't want to be too harsh but without the shrimp this reciped did not turn out good for me.

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Reviewer:

Carolynn

Cooking Level: Intermediate

Home Town: Stow, Ohio, USA

Living In: West Hollywood, California, USA

Reviewed: Jul. 19, 2007

Super recipe, and very easy. I added cheese and white wine to the sauce, and it was incredible!!!!! My husband loved it! I served it with risotto.

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Reviewer:

Casey

Cooking Level: Expert

Living In: Tallahassee, Florida, USA

Reviewed: Jun. 28, 2007

I left off the shrimp because all I wanted was a fish recipe to use up some red snapper I had in the freezer. I followed the suggestions of some other reviewers and added some pressed garlic and rehydrated dried onion flakes to the butter before adding the flour. I also added a splash of sherry to the finished white sauce. I only had one pound of fish (there are only 2 of us) and since it is over 100 here in Las Vegas, I baked the fish in the toaster oven so as not to heat up the kitchen too much. I sprinkled some paprika on the sauce-covered fish before adding the cheese, and placed a couple of thin lemon slices on each fillet along with a sprig of thyme before baking. This come out delicious and my husband really liked it! Exactly what I was looking for. Thanks!

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Reviewer:

Dianemwj

Cooking Level: Expert

Home Town: Burbank, California, USA

Living In: Las Vegas, Nevada, USA

Reviewed: Jun. 5, 2007

This was a good recipe, however, it was a little bland. I added Old Bay seasoning to give it a little zing and that made all the difference!

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Reviewer:

KATIEBUG622

Cooking Level: Intermediate

Home Town: Conway, Arkansas, USA

Living In: North Little Rock, Arkansas, USA

Reviewed: Jun. 4, 2007

This is a wonderful and very easy dish! I have a bad habit of trying new things on large groups of people. It's risky but I get a lot of instant feedback and this got a big thumbs up! I actually used tilopia (my husband's favorite) instead of some of the meater fish and it was still delicious. I adjusted the cook time so that it wouldn't over cook. I also recommend cooking your own shrimp for a great flavor. Although you can buy it frozen for a quick alternative, the flavor of freshly cooked shimp is worth the extra step. The most time consuming part is peeling them. I've already sent out the recipe to everyone at the dinner party per their requests! We'll be doing this one again and I can't wait to try it with other fish! Great find! Thanks!

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Reviewer:

SALLYJ461

Reviewed: May 28, 2007

This dish is fabulous. I made the sauce with half/half. Added sweated onion, garlic, Tony Chachere to taste to my sauce. Salt and pepper to the fish. Remember the parmesean is salty when seasoning this dish. Thank to the others for the helpful hints.

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Reviewer:

bhamgirl374

Reviewed: Apr. 7, 2007

I have now done this recipe twice with crab. I find I need twice as much sauce. 4 tblsp of butter, 3 -4 tblsp of flour and 2 cups of milk. I've added seasonings to the sauce and it works better than seasonings to the fish. You can't put too much parmesan on top. The whole thing is like an old fashioned sole mornay - truly yummy. Thanks so much to Mary Lynn Tumlin for the share.

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Reviewer:

BRITVOICE

Reviewed: Mar. 6, 2007

DELICIOUS. Took other users advice and seasoned with old bay. I also used fat free half and half instead of milk. Fish couldve used a squeeze of fresh lemon. Either way this was Goot!

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Reviewer:

Dana03

Reviewed: Dec. 7, 2006

I fixed this for my husband, I also tweeked it with Cajun Power seasoning, liquid crab boil and garlic(in the white gravy) also seasoned the shrimp when I cooked them. also added morzerella, He wasn't crazy for the way it looked, but he did eat a second serving....

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