Reviewed: Feb. 17, 2012

My wife and I made this for the second time tonight. One word....awesome. Absolutely one of our favorite dishes to make. If halibut wasn't so expensive these days, we'd probably make it all the time. We tend to use more heavy cream than the recipe calls for to make more sauce. The first time, we used the specified amount (1/3 cup) and it didn't make enough sauce. Tonight we used 1 cup and we had a good bit left over. I think next time we'll try using 2/3 cup and see if it's the right amount.

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Reviewer:

mswguitar

Reviewed: Jan. 17, 2012

outside of just sprinkling some lemon-pepper on salmon, this was the first real fish dish i have ever made, and i thank you for posting it. i followed the directions to a t, and it was very delicious. this is also my first saved recipe. mmm mmm mmm! :)

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Reviewer:

Omny_Devi

Cooking Level: Beginning

Home Town: Oklahoma City, Oklahoma, USA

Living In: Austin, Texas, USA

Reviewed: Jan. 11, 2012

No changes were necessary. Will make this again!

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Reviewer:

amberchis

Cooking Level: Expert

Reviewed: Dec. 12, 2011

AMAZING! If you have halibut make this!

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Reviewer:

nikrey

Reviewed: Nov. 5, 2011

This is the most delicious recipe ever! Worth the time to make.

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Reviewer:

angietv

Reviewed: Oct. 29, 2011

This was absolutely the best gourmet dinner i have ever made. I have never received THAT many compliments and praise from one meal. I am by no means an expert so this is coming from personal opinion. I did not sieve the sauce. I just removed the bay leafs and left the shallots in there. For one I didn't have one and two didnt see personally why i would take out the shallots? So if you want to skip that step feel free because this recipe is TOP NOTCH! Agree with other posters. Prepare everything in advance. I put every step in separate bowls and it helped big time! Add rice and DOUBLE the sauce!

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Reviewer:

ASunleaf

Cooking Level: Intermediate

Living In: Spokane, Washington, USA

Reviewed: Oct. 4, 2011

I just made this for dinner tonight, and it was delicious! Definitely make extra sauce, you need it for sure. My grocery store did not have halibut so I made it with tilapia instead and it still tasted wonderful. Instead of using a broiler, I popped the fish into a 400 degree oven for a few minutes (checking regularly to see when the tops were golden). THIS WAS SOOOOO YUMMY!

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Reviewer:

etroendly

Reviewed: Sep. 28, 2011

I am incredibly picky when it comes to my fish, but this was heavenly!!! Everything about it was perfect! Yes, the beurre blanc was very time-consuming but again - heavenly! This is not a recipe I will use in my day-to-day cooking, but it will be the first one I whip out for a special occasion! The only modification I made was instead of halibut, I used tilapia (only because HyVee didn't have any fresh halibut and they had just received the tilapia an hour before I bought it). Thank you, Susan W., for sharing my new favorite seafood dish!!!

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