This was a huge hit. I say that because when my husband first saw the recipe in my hand, he immediately began to complain. Of course, I ignored him. When this meal was prepared, it tasted so good. My husband even said (and I quote), "When you set your mind to cook Mexican food, you do an awesome job!" The only changes I made were the same suggested previously. I added a can of olives, Mexican corn, and seasoned diced tomatoes. The green chili’s made it a wee bit spicy, but no one seemed to mind. I took someone's suggestion and baked without the cheese topping for 15 minutes, then added cheese topping (and crumbled tortilla chips) and baked a remaining 10-15 minutes. I used a mixture of sharp cheddar and spicy Monterey jack cheeses. We added sour cream and guacamole on our plates. I served with a lettuce salad with tomatoes and salsa. This recipe will be one of my keepers.

Reviewed On: Nov. 2, 2009

This was very good. The ONLY change I made was to add lots of butter! I also baked it at 400 for 20 min. My husband was all prepared to make his "famous" lemon-butter sauce, but with the butter and lemon juice already cooked with the halibut, he didn't have to. He really enjoyed this dish!

Reviewed On: Aug. 5, 2009

I gotta admit I had my doubts about this recipe but I tried it anyway because of all the good reviews. I cut the recipe in half as suggested, and it made a perfect amount. When my husband (the picky eater) tried it, all he said was "OH, WOW!" over and over again. He absolutely LOVED it. I loved it, too and will most definitely keep this recipe and use it again! I did not have any of the fresh herbs, so I used dried and adjusted accordingly. I used dijon mustard. YUMMY!!!

Reviewed On: Apr. 18, 2009