Reviewed: Mar. 30, 2004

Awesome recipe! Made for my fiance and he couldn't stop eating it. Only difference was used tilapia instead.

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Reviewed: Mar. 23, 2004

I made this for my boyfriend the first time I cooked for him, and now he's convinced I'm a master chef. Perfect flavoring and it makes for a very impressive presentation. I reduced the sauce a bit more than what it called for. Next time, I'm going to substitute the heavy cream with evaporated milk and cornstarch to cut out the fat, which has proven to be a great alternative in my experience. I'll definitely be making this again for him when I need an extra special favor ;-)

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SGASPEREC

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Living In: San Antonio, Texas, USA

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Reviewed: Mar. 13, 2004

This was fantastic, prepared exactly as written. I made it for guests, without trying it first, and was a bit intimidated. I prepped all the ingredients ahead of time, and it was actually easy. Got great reviews! I will definitely make it again.

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DEMERSON

Home Town: Saint Louis, Missouri, USA

Living In: Denver, Colorado, USA

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Reviewed: Mar. 8, 2004

This makes a delicious dish. Halibut was out of season, so I used orange roughy and it was delicious. This dish has an impressive flavor. To make it frequently for my family, I'd have to find a way to cut down on the butter (cholesterol, etc). Thanks.

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OLD2LRN2COOK

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Reviewed: Mar. 3, 2004

This recipe was absolutely delicious!! I have often read other reviewers list a recipe as "restaurant quality" and have wondered where they've been dining, but this recipe exemplifies that expression. The only changes I made were to omit the bay leaf (I was out) and to use Chilean Sea Bass instead of the Halibut. It took a little coordination of effort to have the sauce and fish ready at the same time--try to have all the ingredients prepped before beginning. This was a superb recipe which I will be making again and again!!

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dianekp

Cooking Level: Expert

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Reviewed: Feb. 24, 2004

I might have done something wrong but I didn't like this recipe. Sorry.

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XIUZOLLI

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Reviewed: Feb. 16, 2004

Great with talapia! This is my new favorite fish recipe.

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Iowa girl

Home Town: Westminster, Colorado, USA

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Reviewed: Feb. 16, 2004

I fish regurally and often bring in Halibut. Because of the frequency of consumption of this fish, I have become bored of the traditional preparations and usually just give it away. However, I tried this recipe some time ago and the resulting dish was excellent. I'm only 19, and a guy, and because I've never before attempted cooking anything I thought the recipe would be difficult, but I was rather surprised at the ease. I caught another fat Halibut and am preparing this dish once again for some ladies.

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STASHTHEHASH

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Reviewed: Feb. 11, 2004

This was REALLY good. I actually think though that it doesn't need the almond topping. It was a big hit with my husband who isn't even a huge fish fan.

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GUMPKA

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Reviewed: Jan. 18, 2004

I couldn't find halibut so I used flounder. I also bought some fresh water shrimps because hubby doesn't like fish. I added some garlic to the beurre blanc. I got rave reviews from hubby and in-law (in-law, imagine that!)

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FLPOMPANO

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Reviewed: Dec. 4, 2003

Presentation is nicer than this actually tastes. Was very easy to make. Toughest part was spooning the almond mixture on top; and that wasn't a big deal at all. It took an hour and 10 minutes; start to finish. I will make again. However, will definitely use half the shallots, 1/2 the vinegar and 1/2 of the butter. The shallots were overwhelming, the sauce had sour undertones from the vinegar and I really don't think all 10 TBSPS butter was necessary, either. Will BRUSH ON the oil/butter mixture and BROIL the fish (to save cleaning another pan) without the crumb topping, and use the same pan to finish, with the crumb topping. I think this is worth trying again.

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somethingdifferentagain?!

Home Town: Pleasant Ridge, Michigan, USA

Living In: Gaylord, Michigan, USA

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Reviewed: Dec. 2, 2003

TOTALLY AMAZING!

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PANANAKA

Home Town: Hamilton, Ontario, Canada

Living In: San Francisco, California, USA

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Reviewed: Nov. 13, 2003

Susan thank you. I used swordfish instead of Halibut and it was delicious. Elegant classy dish and easy to make. Everyone loved it. I can't wait to make for more family and friends

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JENN_77

Cooking Level: Expert

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Reviewed: Nov. 13, 2003

Fantastic flavors. To lighten the sauce I added only 4 tbls of butter. Next time I will add less shallots (maybe 1 tbls) to help lighten the onion flavor since using less butter made the flavor very pronounced. We still liked it, but some people might find it overwhelming. I think I will add a little more cream as well to help extend the sauce. I happened to have some chive cider vinegar that I used in place of chopped chives. I left out the lemon juice since some other reviewers had mentioned it was tangy enough without it and I agree with them. I don't think the sauce needed it. I didn't have any bread crumbs so I just used the minced almonds and egg for the topping. This worked fine. I really liked how the topping hardened and helped keep the fish moist while it broiled. It took about 7 minutes for my topping to brown and I had been concerned that my fish would be overdone. Not to worry the topping did the trick. The fish was perfect. Thanks for the great recipe!

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KATIEVIVIAN

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Reviewed: Nov. 8, 2003

This was THE BEST fish recipe I have ever had. I used talapia instead and it was great. My boyfriend and I loved it!!! I didn't strain the sauce, just took out the bay leaf.AWESOME!!!!

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TML0701

Cooking Level: Expert

Living In: Rochester, New York, USA

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Reviewed: Nov. 6, 2003

The first time I made this it became a family favorite.

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LISBLESSED

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Reviewed: Oct. 10, 2003

Fantastic! I also prepped all the ingredients for the sauce in advance, and it went together quickly and easily. I used tilapia instead of halibut, and used a food processor for the scallions and almond/breadcrumb topping. It was quick, delicious, and impressive.

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lightly salted

Cooking Level: Intermediate

Home Town: Alliance, Nebraska, USA

Living In: Ann Arbor, Michigan, USA

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Reviewed: Oct. 9, 2003

Just excellent! I will most certainly make this again. I don’t know if I’d categorize it as “dinner in an instant.” It did take me a little over an hour from start to finish, but I was also making two side dishes. I don't even really like fish all that much and I would make this again in a heartbeat. FYI – I tossed some fresh steamed green beans with the shallots that were strained from the sauce – they, too, were delicious.

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ALIPAR

Cooking Level: Expert

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Reviewed: Oct. 7, 2003

This is an awesome recipe! I would definitely double the sauce but cut the butter down just a bit. I also sprinkled a little bit of sea salt on the halibut as they were sauted - I can't tell you what a difference that made! It really brought the flavor out in the fish. The prep time does take a bit longer than I expected, but as previous reviews have said, it's much easier if you have all of the ingredients prepped. This is something that is relatively simple to make but looks and tastes like it was prepared by a professional chef!!

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LIESE2314

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Reviewed: Sep. 7, 2003

As others said, this was yummy! Two changes based on ingredient availability. I did not have bay leaf so I chose to add a bit of oregano. I didn't strain other than removing what was left of the thyme...seems like you could play around with the seasonings if you had to and still come out with a very delicious dish! Thanks Susan....will use often!!

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CINDYWISE

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Almond-Crusted Halibut Crystal Symphony

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