Any time my wife has seconds on anything, I know it was a big success. And that's what she did with this. I followed the recipe almost exactly, the only changes: substituted red onion (didn't have green) and added garlic (because we always include garlic).
I had a question about hi or low temp for the broiler. Opted for hi and it turned out just right.
Also, next time I make it I will create a little wall with the aluminum foil around the fish to prevent the creamy sauce from spilling.
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Any time my wife has seconds on anything, I know it was a big success. And that's what she did with this. I followed the recipe almost exactly, the only changes: substituted red onion (didn't have green) and added garlic (because we always include garlic).
I had a question about hi or low temp for the broiler. Opted for hi and it turned out just right.
Also, next time I make it I will create a little wall with the aluminum foil around the fish to prevent the creamy sauce from spilling.
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I loved this! This is now my favorite way to eat cod. I scaled the recipe to 2 servings for hubs and I, skipped the hot sauce, added about 1/2 tsp garlic powder and used the thicker cut loins. My fish was broiled on high about 8" from the broiler since it was thick and I knew it would take longer. I broiled about 10 minutes before adding the sauce and broiled for another 2 minutes as stated. I would consider a light oil coating before the first broil next time on the loins to ensure the outer doesn't dry out. This probably wouldn't be needed on fillets since they cook faster. The butter allowed some of the topping to melt off and into the pan. Save that yummy goodness and spread over the fish when done. Or just eat it with a spoon, which ever you prefer. This recipe is a keeper. Yum!
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I've made this 3 times now; we love it! I've made it based on the recipe exactly but I have to say I preferred when I messed it up. The first time I made it I doubled the recipe but forgot to double the parm. Everyone went nuts over it! The next time I made it correctly and we all thought it was a little too bold and dry. I also always add garlic and never remember to buy green onions. It's a versatile dressing though and was quickly drizzled onto the rice, veggies, bread... I think my brother would have drank it straight.
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We love this sauce! I am making it for the third time today. When I don't have lemon I use crystallized lemon and it turns out perfect! It's kind of addicting, the type of taste that you miss when it's all gone. I crave it sometimes. Yummy with jasmine rice! I haven't needed to change much in this recipe, but I love reviewers who share their modifications; that's one of the reasons why I read reviews.
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This sauce is incredible! My husband and I like it best on cod. The only thing I changed is the amount of mayo; I use about half of what the recipe calls for because otherwise it's a little overwhelming. Definitely a new go-to recipe!
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This sauce is PHENOMENAL! So, so, so delicious and easy to make! I made this on the spur of the moment one night when I was searching for something quick and easy to prepare with ingredients I had on hand. I do not like Tabasco, so I added some garlic powder and a splash of white wine. I will definitely make this again!
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I doubled the sauce but did not double the parmesan cheese, I left out the dill (for my 11 year old), and added 1/2 tsp of garlic powder and 1/4 tsp of onion powder (did not have green onion. I left out the salt, didn't need it. (kraft parmesan cheese had enough salt in it) We Loved it! And my very very very picky eater son liked it too!!! The extra sauce was nice to put on the rice and broccoli I made with it. It made the family recipe book :) oh and no hot sauce!
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Any time my wife has seconds on anything, I know it was a big success. And that's what she did with this. I followed the recipe almost exactly, the only changes: substituted red onion (didn't have green) and added garlic (because we always include garlic).
I had a question about hi or low temp for the broiler. Opted for hi and it turned out just right.
Also, next time I make it I will create a little wall with the aluminum foil around the fish to prevent the creamy sauce from spilling.
I loved this! This is now my favorite way to eat cod. I scaled the recipe to 2 servings for hubs and I, skipped the hot sauce, added about 1/2 tsp garlic powder and used the thicker cut loins. My fish was broiled on high about 8" from the broiler since it was thick and I knew it would take longer. I broiled about 10 minutes before adding the sauce and broiled for another 2 minutes as stated. I would consider a light oil coating before the first broil next time on the loins to ensure the outer doesn't dry out. This probably wouldn't be needed on fillets since they cook faster. The butter allowed some of the topping to melt off and into the pan. Save that yummy goodness and spread over the fish when done. Or just eat it with a spoon, which ever you prefer. This recipe is a keeper. Yum!
I've made this 3 times now; we love it! I've made it based on the recipe exactly but I have to say I preferred when I messed it up. The first time I made it I doubled the recipe but forgot to double the parm. Everyone went nuts over it! The next time I made it correctly and we all thought it was a little too bold and dry. I also always add garlic and never remember to buy green onions. It's a versatile dressing though and was quickly drizzled onto the rice, veggies, bread... I think my brother would have drank it straight.
We love this sauce! I am making it for the third time today. When I don't have lemon I use crystallized lemon and it turns out perfect! It's kind of addicting, the type of taste that you miss when it's all gone. I crave it sometimes. Yummy with jasmine rice! I haven't needed to change much in this recipe, but I love reviewers who share their modifications; that's one of the reasons why I read reviews.
This sauce is incredible! My husband and I like it best on cod. The only thing I changed is the amount of mayo; I use about half of what the recipe calls for because otherwise it's a little overwhelming. Definitely a new go-to recipe!
This sauce is PHENOMENAL! So, so, so delicious and easy to make! I made this on the spur of the moment one night when I was searching for something quick and easy to prepare with ingredients I had on hand. I do not like Tabasco, so I added some garlic powder and a splash of white wine. I will definitely make this again!
I doubled the sauce but did not double the parmesan cheese, I left out the dill (for my 11 year old), and added 1/2 tsp of garlic powder and 1/4 tsp of onion powder (did not have green onion. I left out the salt, didn't need it. (kraft parmesan cheese had enough salt in it) We Loved it! And my very very very picky eater son liked it too!!! The extra sauce was nice to put on the rice and broccoli I made with it. It made the family recipe book :) oh and no hot sauce!
