Reviewed: Feb. 13, 2012

I LOVE this recipe! Thank-you! I've tried varies types of fish ie cod, salmon, orange roughy. Delicious. A little to spicy for some of my guests. More fore me!

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Reviewer:

shorty

Reviewed: Jan. 24, 2012

My future SIL called this fish "killer"! Ha! That's a good thing, btw and we all thought so too! I'm still trying to adjust to the fact that down here in KY I can't get really good fish like I did in Jersey. Catfish is big here apparently so this was a great way to cook it. Thank you Paul!

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Reviewer:

LINDA MCLEAN

Cooking Level: Expert

Living In: Lexington, Kentucky, USA

Reviewed: Jan. 9, 2012

Tried this last night. Husband and I loved it. Cast iron skillet on side burner of grill worked great. Looking forward to having friends over and have them try it.

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Reviewer:

vbcoach

Cooking Level: Intermediate

Home Town: Mustang, Oklahoma, USA

Reviewed: Dec. 8, 2011

Jozzie, glad you liked it, but if you grilled it, you didn't get the real deal. The butter would have melted off too much. This should actually be done in a cast iron skillet, and ingredients should be fresh, not dry/powdered. That said, it is a pretty good recipe for what is a classic south Louisiana dish. I followed this to a T and it IS pretty good. I'm from New Orleans originally (living L.A. now) and need to build up my home food repetoir! Thanks for this Paul!

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