Reviewed: Jan. 6, 2007

Super! I also used tilapia instead of halibut, dried basil instead of fresh. Very tasty and healthy. I would serve this for company -- it's that good. Thanks!

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linc

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Reviewed: Jan. 5, 2007

I'm not sure why my halibut didn't turn out as well as others did. The feta didn't melt and actually lost its flavor after being cooked. The toppings didn't do anything to compliment the halibut. The only reason I gave it 2 stars is because it was edible...and healthy.

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checkers

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Reviewed: Jan. 4, 2007

I fixed this dish for my wife and she loved the taste and the ease at which it took to prepar it. We will use it on a weekly basis for healthy eating. THanks Rollie3

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Roland

Cooking Level: Expert

Home Town: Parshall, North Dakota, USA

Living In: Litchfield Park, Arizona, USA

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Reviewed: Dec. 26, 2006

This was very good and fairly easy to prepare. The feta (I used tomato-basil) added so much flavor. I cooked the veggies in a grill pan, and I added some black olives. This is a keeper--next time, I'll try adding sun-dried tomatoes.

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KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

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Reviewed: Dec. 22, 2006

AMAZINGLY DELICIOUS - thank you for sharing this recipe!! I used black grouper fillets because that's what I had, more garlic than called for because I always do, canned diced tomatoes with basis & oregano, dried basil 'cause I couldn't get fresh, and tomato-basil feta. I had to cook longer than stated because my fillets were HUGE, so the feta got kind of browned. 17 year old daughter kept raving about it, husband thought is was restaurant quality, and I just loved it! Can't wait to try it with fresh (real, summer garden) tomatoes and fresh basil.

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momjm

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Reviewed: Dec. 21, 2006

Thank you for sharing this wonderful recipe. I only made a few changes which I thought were necessary for the type of fish that I was using. I did not have halibut but used tilapia (white flaky fish). I sauteed the onions first in olive oil and butter in a 14" everyday pan. (If you don't add butter to the oil the onions might burn). Once translucent, I added about 1 1/2 cups of chopped mushrooms and then added the chopped tomatoes. To give it more flavor, I added 1/2 cup of white wine and 1 tsp. chicken base. Finally, I added the fish and spooned the mixture over the top and baked for 15 min. at 350 degrees. To top it off I added the feta cheese and returned it to the oven for 5 min. As a garnish I added parsley. Note: The pan I used is able to withstand temps over 400 degrees. Also I kept the zucchini as a side. It turned out exquisite after all of the additions that I made and I will continue to make it again. Thanks for posting!

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Carrie G

Cooking Level: Expert

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Reviewed: Nov. 11, 2006

I made this with filet rather than steaks and it came out FABULOUS! I did add more garlic than called for, but the fresh zinginess of the vegetables and feta is a perfect compliment to the halibut.

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Carrera

Cooking Level: Intermediate

Home Town: Bellingham, Washington, USA

Living In: Mcminnville, Oregon, USA

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Reviewed: Oct. 5, 2006

Delicious. Thanks for the recipe. I did end up using orange roughy because halibut was unavaliable. And I added mushrooms and a little lemon. The acidity of the tomatoes was wonderful. This is an easy recipe for anytime and would be great for a dinner party because it looks gormet.

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LESLIECHADWELL

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Morgantown, West Virginia, USA

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Reviewed: Aug. 13, 2006

Fantastic! Thank you for sharing. My boyfriend not only licked his plate clean. I added mushrooms like another person suggested. Can't wait to try this recipe with other types of fish. Thanks again!

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kstevens25

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Aug. 13, 2006

Delicious!! My husband liked it so much he asked me to make this every week. Thanks

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RAMARTIN136

Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA

Living In: Roswell, Georgia, USA

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Reviewed: Aug. 4, 2006

Oh yeah, oh yeah. Chubby hubby made it for me and himself and it was yummy. Full of anti-inflammatory ingreadients - oh yeah oh yeah. Left out the zuccini because nobody likes it, especially poor Anoose. Too bad, too bad. Also cooked it for much longer, much longer. Julia Child knows how to cook - oh yeah, oh yeah. She says that you should never cook fish "until it flakes" - no flakes, no flakes. Halibut itself could have used some seasoning, some seasoning. Otherwise, a yummy recipe. Recommended for acne sufferers.

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CUTESTCUTIE

Cooking Level: Professional

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Reviewed: Aug. 4, 2006

Great recipe! I threw in some mushroom and it really made the dish extra moisty. Thanks for sharing!

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Karrie

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Reviewed: Jul. 21, 2006

This was an easy-excellent recipe....everyone loved it. I will definitely make again.

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SHARONPCAL

Cooking Level: Intermediate

Home Town: Milford, Connecticut, USA

Living In: Chesterfield, Missouri, USA

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Reviewed: Jul. 1, 2006

This was very good. I did marinate it in Italian dressing while I prepared all the ingredients to be cooked. I added extra garlic,veg., cheese to our own tastes and some of my home grown cherry tomatoes sliced in half to the regular diced tomatoes didn't have fresh basil handy so I used dried and it was good..I love fresh basil and next time I will definately have some and even add a little fresh sprig for garnish. I covered with foil after the feta was browned enough and cooked for recommended time. Served it with a herbed creamy pasta and fresh white corn... my husband had two helpings I will make this again...easy and tasty and looks pretty.

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Sylvia

Cooking Level: Expert

Home Town: Belfast, County Antrim, Northern Ireland, U.K.

Living In: San Diego, California, USA

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Reviewed: May 21, 2006

LOVED this recipe. Have made it a couple of times now, and it has been a big hit each time.

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NWITTGOW

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Reviewed: Apr. 6, 2006

Absolutely incredible!! Being from Washington state my husband is a serious critic when it comes to fish, especially halibut and salmon. He said this is the best he's ever had and that's saying a lot considering his brother-in-law is an Alaskan halibut fisherman and his sister cooks some amazing dishes with halibut. I did marinate in Italian dressing for an hour, used the diced tomatoes with basil and oregano as previously suggested. Used fillet instead of steaks, so it took a little longer to bake. While the fish was baking I sauteed mushrooms and garlic in olive oil and added those to the dish before presenting to the table. Yummm, will make again and again! I can't wait to make this for my sister-in-law!! :) Thank you for this wonderful dish!

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DYAN226

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Apr. 5, 2006

This was really incredible. We used halibut filets instead of steaks (no bones) and it turned out great. I had to cook it a little longer since they were so thick but the end result was fantastic.

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Natalie E

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Reviewed: Mar. 14, 2006

This was delicious! The fresh basil and feta is what really makes this recipe great. I served this with garlic bread and salad. Bravo!

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Susannah H.

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Torrance, California, USA

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Reviewed: Mar. 12, 2006

yum!!

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Jeff M

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

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Reviewed: Mar. 6, 2006

Absolutely delicious.

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Carrie

Living In: Bakersfield, California, USA

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