Reviewed: Jun. 29, 2008

The sauce is perfect--delicate enough for the fish but full of flavor.

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Paula

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Reviewed: Jun. 18, 2008

This was a great recipe. I will most certainly use it again.

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Freckled

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Reviewed: Apr. 13, 2008

Amazing! I have prepared this several times now for different guests. It has been a definite hit with everyone. I followed the advice of others and doubled the beurre blanc.

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ecug1rl

Cooking Level: Expert

Home Town: New Bern, North Carolina, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Apr. 7, 2008

I really liked this recipe. My husband thought it was good, but not his favorite. I don't think I will make it again just because I can never find halibut and I finally did for $16.99 on sale! I really don't think it is worth the cost. But otherwise, great recipe!

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DeannaXxOoXO

Living In: Mesa, Arizona, USA

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Reviewed: Apr. 2, 2008

Excellent. Not hard, easy to prepare ahead. Made double sauce.

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wendisue

Cooking Level: Expert

Living In: Woodstock, Ontario, Canada

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Reviewed: Apr. 2, 2008

As much as I love fish, I thought I couldn't go wrong with a recipe so well-reviewed, but unfortunately, I was sorely disappointed. I won't be making this again. The taste was just bland with a lot of buttery sauce. Not for me!

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~LYNNE~

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Reviewed: Apr. 1, 2008

WOW! I don't even like seafood and this was AWESOME. I will double the sauce next time though. I used 2 8 oz halibut, used dried thyme and I did not strain the sauce. I also only used 4 T of butter in the sauce. For the bread crumbs I used 1/2 bread crumbs and 1/2 panko. Only need to broil for a minute and it was perfect. Next time I will make my sides first as this dish comes together very quickly.

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jomist3

Cooking Level: Expert

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Reviewed: Mar. 26, 2008

I was looking for an elegant dinner to serve for guests and this was it! 5 stars is an understatement. I did leave the thyme leaves in the sauce along with the shallots rather than drain them and doubled the sauce too. My mother, who doesn't care for fish, loved this recipe. I served this with Daddy's Fried Corn and Onions from this site to give the plate a little color. I will make this again for sure.

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ElCee

Cooking Level: Expert

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Reviewed: Mar. 23, 2008

This just didn't do it for me, maybe from the name I was expecting something more. I gave it a three cause I love Halibut, but the sauce was just rich sauce. My husband loved it.

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The Q's

Cooking Level: Intermediate

Living In: Lakewood, California, USA

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Reviewed: Mar. 18, 2008

I was so disappointed with this recipe. With all the rave reviews I thought it would be delicious but it wasn't. My husband felt the sauce was too heavy in his stomach and neither one of us liked the taste of the sauce. I won't be using this recipe again.

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aprilh

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Reviewed: Mar. 16, 2008

Was well worth the effort. It is a very hearty dish and will be made again.

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jm3763

Cooking Level: Intermediate

Home Town: Lake Orion, Michigan, USA

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Reviewed: Mar. 11, 2008

Excellent!

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Lisapple

Cooking Level: Expert

Home Town: Albuquerque, New Mexico, USA

Living In: Austin, Texas, USA

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Reviewed: Mar. 4, 2008

I had read the reviews that said this was too much work, but really boiling it down was simple - i could do that without even watching it... from there you just added the cream and butter. Simple! The recipe just looks intense but it's not hard! I only gave it 4 stars though because I did end up having to add a little salt/pepper to add to the flavor. I also added a little chicken bullion to give it more "umph" - it did lack a little something.... but it was impressive and really tasty with just a few tweaks. I served it with steamed broccoli and a chipotle roasted corn salsa.... YUM!

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PREGOCOOK

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Living In: Dhahran, Ash Sharqiyah, Saudi Arabia

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Reviewed: Feb. 18, 2008

I thought it was fine. I certainly didn't find it to be the amazing experience that so many people had. I followed the recipe exactly. I probably won't make it again.

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3sacrowd

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Bellevue, Washington, USA

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Reviewed: Jan. 22, 2008

Absolutely 5 star!!!

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Jen

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Reviewed: Jan. 12, 2008

Two thumbs up on this one!! I followed some of the advice given from the reviews to have the ingredients prepared prior to starting - that helped alot. Accompanied this with a side of strings beans and Chardonnay and it turned out great. Perfect for a nice occasion. Awesome recipe. Thank you for sharing. I will definitely make this again.

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BurningWater

Cooking Level: Beginning

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Reviewed: Jan. 11, 2008

This recipe was very good, but called for way too much butter. I only put 5 tablespoons of butter in the sauce, and it came out fine. I did feel the sauce was in desperate need of a little salt. The thyme and bay leaf didn't wow me, so I added a little tarragon which I thought improved the sauce quite a bit. I don't know if this dish was really worth all the work, but thanks for the post.

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Dianemwj

Cooking Level: Expert

Home Town: Burbank, California, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Jan. 10, 2008

I made this once and it went over very well, perfect for a romantic dinner. The sauce is just fabulous.

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Angie

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Reviewed: Jan. 4, 2008

Kept to the recipe. My husband said it was outstanding. The sauce provided a great flavor. I plan on using the sauce for other recipes.

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SACRUDDICKS

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Reviewed: Jan. 3, 2008

I have tried many wonderful recipes from this site with excellent results. In fact a good number of them have made it into regular circulation around my house. But this recipe is the first that I felt I had to review. I hate fish ... I mean I really HATE fish. My husband on the other hand is always asking me to make fish. So with company here for the holidays I decided to try 2 fish recipes from the site. The Broiled Tilapia Parmesan recipe and this one... based mostly on their high ratings and overwhelming positive reviews. I really enjoyed the Tilapia recipe ( altho I used Basa not tilapia) but I LOVED this one. I now have 2 fish recipes I will make again. The only change I made to this recipe was I doubled the sauce as suggested ... it was unbelievably good but I did have some leftovers not a lot tho so I will probably continue to double it. It was a big hit and compliments the fish wonderfully. Making the sauce was the most time consuming part of this recipe but worth the effort and it wasn't as unforgiving as I feared at the start. It reheated well in the microwave (not to boiling) so you can make this a bit ahead of time rather than trying to keep it warm ... then do your fish. I also did not use halibut but instead opted for Basa a fairly firm very mild white fish. No fishy flavour at all just delicate lovely flakes. Bottom line is that this is a very good recipe .. gourmet even .. try it.

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