Reviewed: Sep. 3, 2007

It was awesome. I couldn't get fillets so I used 6 oz chunks and browned them longer than 2-3 mins. Even my fish hating sister like it :)

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Stephanie

Cooking Level: Intermediate

Home Town: Lubbock, Texas, USA

Living In: Park City, Utah, USA

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Reviewed: Aug. 22, 2007

Wow! Just an excellent dish. The sauce definitely takes a little bit of time, but it is well worth it. If you like fish, you have to try this one.

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Jeff

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Reviewed: Aug. 19, 2007

I made this recipe for 2 people and doubled the sauce. I followed the recipe exactly and for me, the sauce was a bit too sour/acidic. I would cut down on the lemon in the sauce. I think the breadcrumbs could use a bit of seasoning before being mixed with the almonds. I think a little bit of garlic powder and more herbs would suffice.

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Cheapthrills

Cooking Level: Expert

Home Town: Houston, Texas, USA

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Reviewed: Aug. 18, 2007

what's left to be said?

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kim

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Reviewed: Aug. 14, 2007

Oh my gosh, this was wonderful. I used chopped macadamia nuts instead of almonds. With this substitution this dish was upscale restaurant quality and reminded us of one of our favorite dishes in Hawaii.

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cookntraveler

Living In: Franklin, Tennessee, USA

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Reviewed: Aug. 13, 2007

Wow! This is a great recipe! I doubled the buerre blanc recipe because it wouldn't be enough for four people as is; I also think half and half will work fine for the sauce because it's quite thick using heavy cream. I minced the shallots etc. for the buerre blanc and didn't strain it; I like it with some texture and colour. Make sure you watch the fish under the broiler as the topping will burn quickly. This would go very well with chicken too.

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britishcolumbiagirl

Cooking Level: Expert

Home Town: Burnaby, British Columbia, Canada

Living In: Richmond, British Columbia, Canada

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Reviewed: Aug. 7, 2007

I made this for my anniversary dinner tonight. We both thought it was delicious. I might only use half the amount of vinegar and lemon juice next time as the sauce was a little tart for my husband's taste. I loved it like it was, though. I was unable to find fresh halibut so had to use frozen fillets. They were only about 1/2" -3/4" thick but worked fine. I also tried this on a couple of tilapia fillets and it was good, but not as good as the halibut. Thanks for a fancy, memorable dinner recipe!

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Emily

Cooking Level: Intermediate

Home Town: Springfield, Missouri, USA

Living In: New Bloomfield, Missouri, USA

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Reviewed: Aug. 5, 2007

This fish was good, but I would not call it great. We also did not have enough sauce for it to make an impact on the taste. Fresh squeezed lemon was a must to give this fish some flavor. I will not be making this one again.

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Sharnjean

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Reviewed: Jul. 31, 2007

Susan W, this recipe is divine; thank you to you & your future MIL! I've been wanting to make it for ages and finally got a beautiful halibut filet at Costco today that begged to be used for this! This was absolutely delicious but how could it not be with the butter and cream in it?! Definitely a company-worthy, fine meal. Served it with "Thyme Green Beans with Almonds" from this site, as well as steamed basmati rice. Thanks for sharing your recipe!

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LADYJAYPEE

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Jul. 30, 2007

Wow, absolutely fantastic. I doubled the sauce and made no other changes. Perfection.

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alex r.

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Reviewed: Jul. 27, 2007

I thought it tasted good but what doesn't with heavy cream and butter. I only gave it four stars because I thought it was fussy to make. Too many dirty dishes. I also do not like the amount of calories and fat in the recipe.

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elb0316

Cooking Level: Intermediate

Home Town: Brawley, California, USA

Living In: La Jolla, California, USA

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Reviewed: Jul. 19, 2007

Pretty good. I thought the sauce was a little bland. Next time I will decrease the lemon and add some sage or something else to bring out more flavor.

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Alane

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Jul. 7, 2007

I used Tilapia instead of Halibut and it was a cheaper but oh so good substitution for this dish. Very yummy and worth the time!

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Jessica Lynn Hill

Cooking Level: Intermediate

Living In: Butte, Montana, USA

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Reviewed: May 10, 2007

This recipe was Fantastic!! I love shallots so I kept them in the sauce, it gave it a lovely texture. Other than that I followed the recipe exactly and it is a keeper! We just came back from a Halibut fishing trip so I am trying a bunch of halibut recipes, this is the best so far!!!!!

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DELYNNR

Cooking Level: Expert

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Reviewed: Apr. 29, 2007

I've tried numerous recipes that i've found on line and this is the first one that I felt compelled to review! Doubled the sauce recipe to four while only making two filets based on others reviews. Ended up with plenty of sauce. I followed the recipe exactly and was thrilled with results. Kept the sauce warm as indicated but also reheated for 30 seconds in microwave before serving. I was attempting to duplicate a favorite dish of mine from one of my favorite restaurants and this was as good if not better. Served with Roasted new potatoes and Thyme green beans with almonds, both recipes found on this site. This is a keeper!

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kso88

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 25, 2007

The fish was just Ok. The sauce was wonderful. Next time I will double the sauce to pour over the fish.

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BROWNIDE1

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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Reviewed: Apr. 25, 2007

Took a lot of time, but worth it. Very gourmet! :)

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SHAESHAE75

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Reviewed: Apr. 18, 2007

This is not as much work as it seems-definitely take time to make the sauce. It really makes this dish special.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 10, 2007

Incredible, Amazing... not much else can be said

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Hey_lay_dee

Cooking Level: Expert

Home Town: Springfield, Oregon, USA

Living In: Scio, Oregon, USA

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Reviewed: Mar. 17, 2007

very good but time consuming to shop for then prepare

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ERILEE10

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Almond-Crusted Halibut Crystal Symphony

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