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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MYSTICL

Cooking Level: Intermediate

Living In: Comox, British Columbia, Canada

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Reviewed: Dec. 27, 2007

Incredible!!!!!!!! Need I say more....

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TAMALA

Cooking Level: Expert

Living In: Spokane, Washington, USA

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Reviewed: Dec. 23, 2007

I had to try this recipe with raving reviews. I also used Tilipia given cost and availability. I doubled the sauce which we finished it up for 4 adults. Everyone loved the fish and especially sauce. Next time I might try with light cream. When I doubled the recipe I only used 11 T of butter. This came out fabulously. It made fish yummy. My little ones ate the fish without trying the sauce and gobbled it up! Thanks for sharing and all the wonderful reviews.

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denise

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Reviewed: Dec. 10, 2007

This is definitely a 5 star recipe even though I overcooked the fish a bit. Yes the sauce is fussy, uses a lot of dishes and takes some time to prepare, if you're looking for a recipe for a "special" dinner, it is worth the time and effort. Next time I will saute the fish for 2 minutes per side, 3 minutes was too long. And by the way, half and half works just fine for the heavy cream, considering beurre blanc typically doesn't have cream anyway. I'm also going to try this with other fish varieties. Thanks!

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MSROOTZ

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Livermore, California, USA

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Reviewed: Dec. 6, 2007

This recipe is great as is! My only advise would be to chop up everything BEFORE you start cooking the sauce as everything comes together quite quickly. I put almond slices in the food processor instead of mincing them by hand. Found the halibut at my local fisherman's market so it was very fresh. Served with Jasmine rice and steamed asparagus. This is definitely a KEEPER recipe!!

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MOONGRAPHX

Cooking Level: Expert

Living In: Palm Springs, California, USA

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Reviewed: Oct. 31, 2007

This really is good but not a "quick and easy" recipe. I stuck to the recipe except I did not strain the sauce(didnt need it). It was very tasty but a lot of work for the result. I would suggest going easy on the amount of topping on the fish - I used all of it and it was too much.

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notyouraveragegranny

Cooking Level: Expert

Home Town: El Paso, Texas, USA

Living In: Socorro, New Mexico, USA

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Reviewed: Oct. 31, 2007

I have made this recipe several times now. Absolutely Terrific! "Nice" Restaurant quality and just terrific.

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jang

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 28, 2007

Excellent recipe! Pricey and time-consuming, but a winner for special occasions. This is about as close to 5-star restaurant quality as it gets!

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philosophia

Cooking Level: Expert

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Reviewed: Oct. 20, 2007

I have to admit this was really delicious. Although the ingredients are pricey and the preparation of mincing almonds took awhile. I also substituted the fish with Tilapia. Also I didn't bother straining the sauce I just spooned it onto the fish. Be careful the fish is very delicate and will tear apart when transferring to the other pan.

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Reviewer:

Easy

Cooking Level: Intermediate

Home Town: Fort Bragg, North Carolina, USA

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Reviewed: Oct. 18, 2007

I would give this one a higher rating if I could. WOW, amazing taste! I cut down on butter and used talapia the second time and it still came out great. Totally worth the time. Thank you, Susan.

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tofu19

Cooking Level: Intermediate

Home Town: Ann Arbor, Michigan, USA

Living In: Sunnyvale, California, USA

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Reviewed: Oct. 17, 2007

This was SO delicious. Grocery store didn't have halibut so I substituted tilapia with no detrimental effects. I reduced the butter by almost half (used 6T instead of 10) and the sauce was still fantastic, nice and tangy. Do listen to others and doule the sauce. I just made two fillets for my husband and myself but made enough sauce for six. There was definitely some leftover but I am so glad I didn't go longing for more (very possible if I had made only 2 servings'-worth).

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sabesi

Cooking Level: Expert

Home Town: Columbia, Maryland, USA

Living In: Albuquerque, New Mexico, USA

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Reviewed: Oct. 14, 2007

This is a fabulous recipe! It is one of my very favorites on the site. You almost have to make it twice to get the timing down, as others have said.. timing is key! Every time my husband brings home fresh halibut from his fishing ventures, this is on the menu.. absolutely fabulous!

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tsgma

Cooking Level: Expert

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Reviewed: Oct. 8, 2007

This is truly amazing, but only as long as it's fresh. Just don't refrigerate it: it is one of the best fish recipes out there as long as it's fresh, but once it's stored overnight, it's not good at all. A real shame, but it's not really a problem because there probably won't be any leftovers to save anyway (I made it for more people than I ended up serving).

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Yael

Cooking Level: Intermediate

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Reviewed: Oct. 8, 2007

A symphony indeed! Every bite was heavenly. Even my kids who were skeptical at first oohed and aahed. The sauce makes the dish -- I tried not to think about the butter/fat content as it crossed my lips (then went straight to my hips). I didn't need to double the sauce because I only made three fillets instead of six.

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KATLIST

Cooking Level: Intermediate

Home Town: Prosser, Washington, USA

Living In: Vacaville, California, USA

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Reviewed: Oct. 7, 2007

This lives up to it's name. It's pricier to get all the ingredients but it is like a bite of heaven.

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UNRULYSIREN84

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Reviewed: Sep. 28, 2007

This was simply delicious. I added extra cream to the sauce so that there was plenty to drizzle over the halibut. The flavor was amazing and the almonds were such a nice touch.

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GreysAnatomyChef

Cooking Level: Expert

Home Town: Aurora, Colorado, USA

Living In: Long Beach, California, USA

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Reviewed: Sep. 24, 2007

I went to my grocery store and they did not have halibut! So I used tilapia and I dont know if it wouldve made a difference if I would have used halibut.. this recipe was very good..however Im not sure it was good enough for the amt of calories it has. I, like others used fat free half and half in the sauce...and mine never really thickened up ( I dont know if it was supposed to).. plus the butter flavor stood out a lot to me..kinda tasted like melted butter with spice in it.. (which is basically what it is..)..I used 8 tbsp and that seemed like enough to me. However, the crumb/pecan topping was phenomenol.. i just dont know if I can get past that prevelent taste of butter in the sauce..I probably wont be making this again..

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rach8986

Cooking Level: Intermediate

Living In: Ocala, Florida, USA

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Reviewed: Sep. 19, 2007

the end product was fab. however, having never made a buerre blanc i could have used a little more detail. i prepped my ingredients as suggested. and i, like a reviewer below, used brummel butter as well as half & half. i also increased the almonds & lessened the breadcrumbs. oh, but it took waaaay longer than the times listed. the buerre blanc seemed to take forever(hence the four star rating). still, i will make it again cuz the taste was absolutely fabulous!

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matgurl

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Long Beach, California, USA

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Reviewed: Sep. 18, 2007

This recipe was wonderful! I followed advice from other reviewers and set everything out in advance and did not think it was difficult at all. I substituted half and half for the cream and crushed macadamia nuts for the almonds. I made it last night and my husband is still raving about it this morning!

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Tammie

Cooking Level: Intermediate

Home Town: Kaysville, Utah, USA

Living In: Farmington, Utah, USA

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Reviewed: Sep. 5, 2007

I served this for company and everyone raved about it, but I thought the sauce was quite bland. The halibut tasted wonderful but the recipe had no effect on the fish flavor. I thought the almond topping was good, but I've had a pecan topping on salmon that was way better and easier (I will never blanch and mine nuts again). We had plenty of sauce for the 4 of us and I followed the recipe as stated. I doubt that I'll make this again due to the time it takes and the end product.

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