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Added May 07, 2003 | Recipe #61651
Showing 1-3 of 3
on November 02, 2006
Did not care for this one much and think it may be because I have never poached fish and wasn't accustomed to it - also, I'm not a big fan of catfish. Stuffing was very good and seasonings were interesting!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on August 28, 2006
Wonderful, just wonderful. Beside an european type of catfish I have used a white flesh fish called Pangasius (it has a wonderful nutty flavor). This recipe is so easy to make and to roll it up makes it a beeauty. But the best, it will keep all flavours in the fish roll ups, great. Instead of red pepper flakes I used fresh chilis to give it a very spicy touch. It works well. I love this flavourful carribean styled fish dishes. And this one is fantastic. If you make it for guests I would suggest to use different firm fleshed fish types. Thanks for sharing this wonderful recipe.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on August 22, 2006
Toolie darlin', this recipe is to die for. DH bought 15lbs. of catfish filets and I pulled this recipe out this morning and told him to make me some for lunch.... WOWOWOW !!! Thanks for the great recipe. The combination of flavors was outstanding! THANK YOU FOR SHARING!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (336 g)
Servings Per Recipe: 4
The following items or measurements are not included: