Reviewed: Aug. 6, 2006

Very good - I doubled the sauce. Very easy recipe.

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Reviewed: Aug. 4, 2006

Very delicious! I always had a hard time trying to figure out what to make with white fish. This was different and the flavor was great! Dieters Beware!

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Chuck

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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Reviewed: Jul. 29, 2006

FABULOUS and easier than it sounds.

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Erv

Home Town: Fall Creek, Wisconsin, USA

Living In: Overland Park, Kansas, USA

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Reviewed: Jul. 16, 2006

When I got to my Seafood place the Halibut looked a little dry, so I got Chillean Sea Bass and it came out awesome. The sauce does take a while and uses alot of bowels and pans. I didn't have a sieve and used a fine strainer.

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Johnny

Cooking Level: Expert

Home Town: New Hyde Park, New York, USA

Living In: Babylon, New York, USA

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Reviewed: Jul. 11, 2006

the sauce takes alot of work as others mentioned, but it's worth it! my husband and i have made this more than once and it gets easier every time. once we substituted the halibut w/ orange roughy... not as great. i really think the sauce compliments the halibut extremely well. we love to eat it over rice and drizzle the sauce all around and sop up the extra sauce w/ fresh, warm dinner rolls. i give this recipe 4 stars only because of the high fat content, but all in all, this is one of the best recipes i've gotten from this site! thank you!

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M.D.

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Reviewed: Jul. 8, 2006

OMG.....heaven on earth! Simply Delish!

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snowmogal

Cooking Level: Expert

Living In: Bend, Oregon, USA

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Reviewed: Jul. 7, 2006

This was sensational. The sauce was a little tedious to make, but it was well worth the effort!

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Jadeets

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Reviewed: Jul. 4, 2006

I used fat free half and half because I had a little left in the fridge that I didn't want to go to waste. Delicious!!! Looking over the recipe I was a little intimidated, but it really was pretty easy. What I did to make it easier for myself was to separate out the ingredients. In one section were the ingredients to make the sauce, then in another section were the ingredients to finish the sauce, and in the last section were the ingredients to bread/crust the fish. Working through the recipe in sections like this made it way easier... Also, before turning any stoves or broilers on, or even before taking anything out of the fridge - mince your almonds and shallots. Oh, and follow the part where it says only one or two minutes in the broiler.. I left mine in longer and burned some of the breading. :(

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rocks

Cooking Level: Beginning

Living In: Los Angeles, California, USA

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Reviewed: Jul. 1, 2006

We decided to splurge on our diets and try this. It was good artery clogging, 45 grams of fat meal. I would like to try and make it with fat free half and half next time.

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clumseytiger

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Reviewed: Jun. 24, 2006

I agree with some previous reviewers in that it was a lot of effort for an okay meal. It was a bit rich for me. I prefer to just blacken the halibut with cajun seasoning and grill it. It's faster, healthier, and tastes great.

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Mari L.

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Reviewed: Jun. 4, 2006

This was ok. It was a lot of work for just an average meal. There was nothing bad about it, we just were not overly impressed. Really could not taste the almonds after adding the sauce, which is the part we were looking forward to.

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7 users found this review helpful

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krisfriz

Cooking Level: Intermediate

Home Town: Ormond Beach, Florida, USA

Living In: Maple Valley, Washington, USA

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Reviewed: Jun. 4, 2006

This is an awesome recipe! I am not a big fan of fish but my boyfriend is. I wanted to make him something special so I decided to try this and WOW! We both loved it! I followed the instructions exactly...no alterations like I usually do! This recipe is a keeper! :0)

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erica112

Living In: Lantana, Florida, USA

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Reviewed: May 30, 2006

I really liked this recipe, but my husband (who is fish sensitive) did not so much. I think any fishy taste he tasted was the store's fault where I bought it. I would make the recipe again, for myself.

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5 users found this review helpful

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DIVALEXUS2002

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Reviewed: May 24, 2006

This is fabulous! Wonderful company meal. Light and elegant. Will become a regular in my home.

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SJLCAL

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Reviewed: May 22, 2006

Successfully substituted tilapia --- ask for the thickest ones they have. Made the time consuming sauce ahead and reheated in a double boiler. Like others, I doubled the sauce. Served for a dinner party of 8 and they're still raving. Not an "everyday dish," but a starred entry for special occasions! Recommended!!

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MYMAGICWORD

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: May 10, 2006

This recipe was fantastic! I did not have thyme or a bay leaf so I used some leftover cilantro. I think next time I will double the sauce b/c we liked it so much. My husband felt like he was eating at a fancy restaurant. It also was not as difficult as I expected it to be.

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April

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

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Reviewed: Apr. 25, 2006

We made this for a dinner party and it turned out fantastic! This is definitely not an easy recipe, but well worth it!~

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AZ MAMA

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Reviewed: Apr. 20, 2006

I'd like to add my name as one more fan of this terrific recipe. I used creme fraiche in the sauce; it was creamy and delicious. It's not a recipe you want to start at the last minute (when everyone's starving) because it takes awhile to get things in place and the sauce prepared. But it's well worth the effort.

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NHNonni

Cooking Level: Expert

Home Town: Pittsfield, Massachusetts, USA

Living In: Exeter, New Hampshire, USA

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Reviewed: Apr. 17, 2006

Another rave review from my husband. He really enjoyed the recipe. Definatley a do-over. Even my 2 year old daughter enjoyed this one. My four year old son had a great time helping me make this. He was great at measuring and cutting up the butter, which I thought there was slightly too much of. Next time I think I will make in stages as suggested for a dinner party.

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RMCD496

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Reviewed: Apr. 11, 2006

I'm sorry, but I was so disappoimted by the recipe. The sauce wasn't good at all. The fish was okay with the bread crumbs and the almonds, but people were saying such good things about the sauce, and I just didn't think it was any good.

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Joy P.

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Almond-Crusted Halibut Crystal Symphony

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