Reviewed: Oct. 11, 2009

This is right out of a french kitchen. I have made it 4 times now, and the only thing I have to say is don't let it cook to long. Once it is flaky it is done. Excellant. My whole family was impressed. Not has hard as it looks! Thank you for a great recipe.

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nslater

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Reviewed: Jul. 2, 2009

Absolutely marvelous...it's like a symphony of tastes in your mouth.

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BPG49

Cooking Level: Intermediate

Home Town: Roseville, California, USA

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Reviewed: Jun. 18, 2009

This was FANTASTIC. I love halibut but NEVER cook it at home because I do not like the fish smell. This recipe has so many wonderful flavors that the aromatics of it cooking far overpowered any fish smell. I followed the recipe exactly except I cooked half the portion of fish as I did not want left overs. The sauce is decadent, the fish was cooked to perfection. My boyfriend said this was the best home cooked meal he ever had and that it was a gourmet meal. VERY VERY good. Next time I might try basil instead of thyme as I love basil.

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JROGERS1278

Cooking Level: Expert

Home Town: Sacramento, California, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Jun. 6, 2009

Way too much work for something that is just ok.

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SBorodko

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

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Reviewed: Mar. 21, 2009

too many pans for average tasting dish

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JAMCOOK

Cooking Level: Expert

Home Town: Dinuba, California, USA

Living In: El Dorado Hills, California, USA

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Reviewed: Mar. 19, 2009

Amazing recipe! Perfect combination of flavors! This one takes a little bit of time in prep work, so plan ahead.

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Jessie

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Los Angeles, California, USA

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Reviewed: Mar. 10, 2009

This was delicious. I did add some extra cream and reduced it by half as some of the other comments suggested.

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Matt Baran

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Reviewed: Jan. 19, 2009

Really great recipe. Try adding a candied pecan cluster for an interesting garnish.

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JOSHDAWSON

Cooking Level: Expert

Home Town: Normal, Illinois, USA

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Reviewed: Dec. 5, 2008

I kept this recipe to a T and it has turned out great. I have made it 3 times now and each time it's so flavorful and moist. Thanks for the great recipe!

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Kasha

Cooking Level: Intermediate

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Reviewed: Nov. 16, 2008

Loved it! Made the recipe (no alterations except used macadamia nuts instead of almonds) with halibut that my fiance caught that afternoon and it was delicious!

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*Shiloh*

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Reviewed: Nov. 11, 2008

It's been a while since I've made this but I remember it well. It took a little care and time to add the butter, but was divine in the end. I highly recommend it!

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JRO138

Cooking Level: Intermediate

Home Town: Stockton, California, USA

Living In: New York, New York, USA

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Reviewed: Oct. 22, 2008

This dish is wonderful, like your favorite fancy restaurant would serve. A great go-to dish for impressing guests.

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Pumpkin Pie Baker

Cooking Level: Expert

Home Town: San Diego, California, USA

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Reviewed: Sep. 24, 2008

I adore this recipe. I have made it several times and just love it. I can even get my kids to eat it, and that's a big deal. I suggest making sure you have fresh herbs for this. Oh, and the sauce is so good, I could bathe in it!

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LDP5

Living In: Orem, Utah, USA

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Reviewed: Aug. 28, 2008

So good, this was delicious. Of course you have to spill something on the nutritional info part so you don't see it!

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RobinZ

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Reviewed: Aug. 21, 2008

I found this to be very good. I tried this on a whim today. I went to my local fish market, and they did not have halibut. So, instead I went with tilapia. I just lessened the cooking time by a minute or so. The sauce was so tasty, but beware of using too much lemon.Yum!

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CARRBARE

Cooking Level: Intermediate

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Reviewed: Aug. 20, 2008

This is easy, and simply outstanding!!! It has become a go to recipe in my house. If you love fish and butter sauce, this is the recipe for you.

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AAKOURY

Cooking Level: Expert

Home Town: Helena, Montana, USA

Living In: Keller, Texas, USA

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Reviewed: Aug. 8, 2008

Absolutely amazing recipe! People freak over this every time I make it. Definately double the sauce recipe, and be careful with the lemon juice. I used less than 1/2 called for because I prefer a creamier buttery sauce that is not over powered by the strong flavor of lemon. I always use Halibut. I have tried with other fish, and it is never quite the same. Spend the extra money on the Halibut, light some candles and make this dinner for the love of your life...they will NEVER leave!

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Amy

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Reviewed: Aug. 3, 2008

I tried this recipe last night. It was easy to prepare and everyone loved it. The key is to do all the prep first as the cooking parts are quite short.

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