Reviewed: Jul. 28, 2011

Simply delicious...I changed and sauteed the green onions and mushrooms in butter instead of olive oil and didn't add any more butter later. My husband said this was the best fish I've made. Glad I made it because I was a little skeptical at first with the combinations.

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Reviewer:

Crasdale

Cooking Level: Intermediate

Reviewed: Mar. 12, 2011

This was fantastic! What made it even better is that my husband cooked it!! We omitted the dried red chile peppers, sub the following garlic powder with garlic pepper, we used mexican cheese(which has 3 different cheeses and used fresh parsley. My 8, 5, & 4 year old all loved it!! Everyone wants to have it again.

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2 users found this review helpful

Reviewer:

momof3

Reviewed: Jan. 25, 2011

I liked this fish dish, I really enjoy the combo of mushrooms, cheese and haddock. The only thing I disliked is that it came out of the oven very watery, I am pretty sure it was the mushrooms as they will sweat when cooking. In the future, I would saute the mushrooms until they released all their liquid, not just 5 minutes, then add the onion until tender. Additionally, not covering the dish with foil may help. I used cheddar cheese over the Colby-Jack, as it is a more flavorful cheese, not sure it made a difference. Thanks!

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21 users found this review helpful

Reviewer:

kmtod1

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Boulder, Colorado, USA

Reviewed: Dec. 28, 2010

This was fantastic! My husband's comment was "This fish is awesome. We need to have this again." I didn't have the chile peppers and used marble cheese instead. Definitely a must-have again recipe.

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2 users found this review helpful

Reviewer:

busymomma

Cooking Level: Expert

Reviewed: Jul. 31, 2010

I really like haddock, mushrooms and cheese, so I really expected to like this recipe... but I just didn't. The combination of flavours just did not work together for me. I gave it 3 stars because my husband and I both finished it, but I wouldn't make it again. Another thing I would like to note is that the fish should not take 30-35 minutes in the oven, mine was done in just under 20.

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2 users found this review helpful

Reviewer:

Sugar8184

Cooking Level: Intermediate

Reviewed: Jul. 20, 2010

This recipe was a nice change from our usual baked fish. The only thing I plan to change next time is to cut down on the amount of shredded cheese since we felt the cheese masked too much of the haddock flavor. All in all this is a good recipe. Thank you for posting it.

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6 users found this review helpful

Reviewer:

tldesjar

Reviewed: Jun. 7, 2010

great and easy recipe! my husband and kids all loved it! I didn't have any chilies, but they weren't even missed. I also used portabella mushrooms. I'll definately make this again!

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4 users found this review helpful

Reviewer:

hockeymom

Reviewed: May 6, 2010

I ommitted the chili peppers, as my husband doesn't care for them. We thought the dish was very blah, with little to no flavor. Could be because of the missing peppers. Anyway, don't think I'll be doing this one again.

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1 user found this review helpful

Reviewer:

Kelly

Cooking Level: Expert

Living In: Stevens Point, Wisconsin, USA

Reviewed: Mar. 2, 2010

I really enjoyed it....especially the red chile peppers.

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1 user found this review helpful

Reviewer:

Joanne

Cooking Level: Intermediate

Reviewed: Oct. 4, 2009

This is a very good recipe for haddock - I used crimini mushrooms, omitted the dried chili peppers and substituted cheddar cheese for the blend suggested in the recipe. If you use fresh fillets, they'll be cooked after the first 15 minutes, so I broiled the cheese after the initial cooking time and that worked like a charm. The reason for the 4 stars - having access to fresh haddock all year around, I have other recipes that are just awesome. This one is great for a quick week-day meal.

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17 users found this review helpful