The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Apr. 10, 2006
I made this a couple weeks ago thinking it would be difficult from others reviews, but it was not. It was fairly easy and Excellent !!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Mar. 26, 2006
Five Star indeed! I used Talipia instead of Halibut; however, I believe that the sauce provides the most flavorable part of the dish. It does take some time to make all at once. I think you could probably make the sauce ahead of time and reheat it later. I'll try that next time. My kitchen and house smelled incredible.
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Cooking Level: Expert

Living In: West Deptford, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Mar. 24, 2006
If you love the masterful blends and techniques of professional restaurant chefs, this recipe is for you. Double the sauce recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Mar. 21, 2006
This recipe is awesome! My boyfriend and I made it, and now every time we go to the nice seafood restaurants in our city, he complains that no fish is as good as this one! We definitely recomment doubling or even tripling the sauce, because everyone we served this to wanted more of it!
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Cooking Level: Intermediate

Home Town: Houston, Texas, USA
Living In: Austin, Texas, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.74 star rating.
Reviewed: Feb. 18, 2006
The sauce was fantastic (although time consuming), but the recipe did not call for enough of it to drown out the taste of the fish. The sauce was far too light for a heavy, fatty fish such as halibut. If you plan to use this recipe try a lighter white fish and skip the almond coating, it doesn't blend well with the sauce.
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Cooking Level: Intermediate

Living In: Longmont, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Feb. 17, 2006
YUMMY! This is sooo delicious and very easy to prepare!
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Cooking Level: Expert

Living In: University Place, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Feb. 15, 2006
I just made this last night for a Valentines dinner and it was excellent! I used half and half instead of the cream and I cut down on the amount of butter and the sauce was still SO good. Halibut is out of season (I'm in Hawaii) so I used Ono and it was great. I served this over brown rice.
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Cooking Level: Intermediate

Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Feb. 13, 2006
This is really good. I used halibut cheeks....very tender. We served it for a dinner party and everyone loved it!! Yum.
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Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada
Living In: Nelson, British Columbia, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Feb. 8, 2006
The best halibut I have ever experienced!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Jan. 26, 2006
Fantastic! I went to 3 different places looking for halibut, but no one had any on hand, so I ended up substituting with sea bass. I also substituted the White Wine with some White Chardonny. I will be making this one again!
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Cooking Level: Intermediate

Home Town: Rockville, Maryland, USA
Living In: Cumberland, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Jan. 26, 2006
Delicious!! I used Tilapia like many other reviewers and I did make a few minor changes to the sauce. I added 1/2c. of fat free evaporated milk and 1/2 tbsp. cornstarch instead of the cream. I did add a little bit of minced garlic to the sauce at the end too. It was a really nice flavor without all the fat. My whole family loved this( including 8 and 10 year olds!!) Thanks for a great recipe...I will make it again.
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Cooking Level: Intermediate

Home Town: Buffalo, New York, USA
Living In: Dallas, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Jan. 13, 2006
Although I have used a lot of recipes from this site, this is the first time I have been moved to post a review. This is absolutely the best fish I have ever made. The little extra time it takes to prepare is well-worth the effort. My sister-in-law wouldn't leave until I gave her the recipe too!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Dec. 9, 2005
One of the most amazing dinners I have ever made! Anyone would be able to make this and everyone will love it! I made a little extra sauce for my side dishes too!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Nov. 30, 2005
This is by far the best halibut recipe I ever tried. I cooked it twice for guests and everyone loved it. I recommend using 2/3 of the suggested butter amount for the sauce, but brushing the crusted halibut with a little of the melted butter before sticking it under the broiler.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Nov. 29, 2005
DH loved this one! Claimed it is better than anything at a restaurant. Thanks for recipe!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Nov. 28, 2005
delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Nov. 22, 2005
Wow! My 13 year old son made this (he's quite talented) and though it's time-consuming, it is a truly gourmet meal.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Oct. 12, 2005
You like it rich? This is the best! Serve to impress anyone you wish to do so! I'm now thought of as a gourmet cook to some - thanks susie!
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Cooking Level: Expert

Home Town: Kearny, New Jersey, USA
Living In: Snellville, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Sep. 29, 2005
Only change: used homogenized milk instead of cream. Absolutely delicious! Takes time to make beurre blanc, plan for lots of time if first time making. Well worth time and effort.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Sep. 28, 2005
The BEST recipe I have ever made!!!!!!
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