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The reviewer gave this recipe 3 stars. This recipe averages a 3.71 star rating.
Reviewed: Dec. 5, 2007
I made a few changes, but I don't think they impacted that significantly. I used sour cream instead of cottage cheese because I didn't really like the idea. I also added lemon pepper to the sauce, but wish I hadn't. The swordfish wasn't nearly as flavorsome as I remember it being (I rarely make recipes with swordfish), and I should have known that asparagus is kinda woody this time of year. I don't know, it just wasn't nearly as great as I thought it would be. Thanks anyway!
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Caroline C
Photo by Caroline C
Cooking Level: Expert
Living In: Denver, Colorado, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 3.71 star rating.
Reviewed: Mar. 7, 2004
I love this recipe! It's very simple and elegant. My kids devoured every bit of it. Definately worth doubling, because everyone will want seconds.
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DHILLY
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Cooking Level: Expert
Living In: Kirkland, Washington, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 3.71 star rating.
Reviewed: Jan. 2, 2004
As I was making this I was preparing myself not to like it as it seemed odd but I was pleasantly surprised!! The tastes really do work well together. I didnt like though that I could faintly taste the cottage cheese. I think I would prefer this with sour cream instead and that is what I will try next time. I also wanted to make it on the grill so I just marinated the fish for 1/2 hour in the lemon juice, bay leaf and I added garlic. I also think the sauce would taste better with fresh herbs. BUT all in all, a good starting point!!!!
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11 users found this review helpful

Reviewer:

MSREDKITTY
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