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Reviewed: Oct. 21, 2008

Excellent: We had this recipe for dinner tonight . It was easy and took the same cooking time as boiling the new red potatoes. and DH said it was very good. Next time I would spicy up the sauce with a bit of hot sauce or peppers. Loved it. price wise - the sole cost 2.67 on sale and the shrimp cost 2.06. Pretty gourmet for $4.73 lees

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lees


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Reviewed: Sep. 8, 2008

Simply amazing!!! This recipe is so easy to make, and tastes absolutely amazing! My partner is a frenchman, and very fussy about food, and he loves this dish...as do several friends we've had over for dinner! Tastes great just following the recipe, or you can adjust the wine or the lemon, or any of the ingredients for that matter, to suit your tastes. Fool proof and one worth adding to your recipe book!!! 5 Stars definitely!!

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Eddie


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Reviewed: Aug. 1, 2008

This would be a five star recipe if you use a different fish and don’t use the drippings to make the sauce. If this recipe looks good to you but you don’t like fishy tasting fish just make these small changes. Either make sure you are using DOVER SOLE (only sole that is not fishy!) or use Orange Roughy. Or just any white fish that is extremely mild. And to make the sauce double the lemon juice mixture and use half for cooking the fish and the other half for making the sauce. Then the sauce is excellent (on lots of things) and there is no fishy tasting anything!!!! You can also replace the shrimp for crab if you choose.

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Jameson


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Reviewed: Jun. 25, 2008

This was really good. I substituted white onion for the green (none on hand), and didn't really measure the other ingredients. I had to cook and chop up some regular shrimp (what I had in the freezer). I loved the flavors together, but thought that with a little basil, the sauce would have been even better. I also added a smidge more flour to make the sauce a little thicker. Great recipe. I'll make it again.

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SANDRADI

	Cooking Level: Intermediate
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Reviewed: Apr. 23, 2008

What a great recipe! We didn't have any shrimp so we subsituded tuna...delish! Next time I'll get shrimp ahead of time!

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Jenni

	Cooking Level: Intermediate Home Town: Santa Cruz, California, USA
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Reviewed: Nov. 3, 2007

I agree with SIKESK - awesome recipe. Will make again! I used orange roughy, just as good!

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BP3

	Cooking Level: Expert Home Town: Waterville, New York, USA Living In: Adelanto, California, USA
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Reviewed: Sep. 5, 2005

We liked this. I was in a hurry so did not make the sauce - but the fish still tasted great. I also made a change. Since I didn't have shrimp in the house, I made a filling out of canned salmon instead (1 can of salmon, 1 garlic clove, 1 tbsp lemon juice, salt and pepper). We liked it!

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ZEEFEE


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Reviewed: Jul. 6, 2005

This recipe is great for someone who doesn't have alot of experience cooking. It's quick and simple to make and it taste great. But if you dont like the fish taste don't make it because it does have a stronger taste then you would expect

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Deanne


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Reviewed: Dec. 11, 2003

As another reviewer stated, a little 'fishy'. I am going to try this again and marinate the sole for about an hour or two before cooking, and then follow the recipe adding a few more of my favorite spices. This recipe has great potential!

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Wilemon

	Cooking Level: Expert Home Town: Afton, Virginia, USA Living In: Larkspur, Colorado, USA
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Reviewed: Dec. 9, 2003

Awesome, awesome, awesome. I am going make it again this weekend.

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SIKESK


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Reviewed: May 3, 2003

This recipe was a little hard to make. It did taste very good though. The only think that I dident like about it was the strong after taste, other than that, it was very yummy!

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7 users found this review helpful

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JEN BAR


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Reviewed: Mar. 10, 2003

This fish tasted good until I put the sauce over it..then it was too fishy. I wanted the sole because it had little fish flavor. I don't like fish much.

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DRFITCHETT

	Cooking Level: Intermediate Home Town: Selah, Washington, USA Living In: Virginia Beach, Virginia, USA
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Reviewed: Mar. 9, 2003

This was very easy to make. A nice way to use sole. The only change I made to the recipe was adding a bit of red pepper to the sauce. Very tasty.. will make again.

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9 users found this review helpful

Reviewer:

LindaT

	Cooking Level: Expert Living In: San Jose, California, USA
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