The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Jul. 14, 2009
Tasty, light and easy. I used the mixture as a marinade rather than basting it. The flavor was light but perfect for a good fish like halibut.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jul. 11, 2009
Absolutely phenomenal. As I was eating, I asked my husband "Where has halibut been all of my life?". Following suggestions of others, I doubled the sauce for dipping. The grill ran out of propane just as I put the fish on, so I ended up baking it--so good. But don't get me wrong, I will be making this one on the grill next time because I am sure it will make this recipe ten star!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jun. 21, 2009
So delicious! Used frozen halibut that you put straight on the grill and turned out delicious, stuck to the recipe and did not marinate as some others did, but still turned out great! Even my 2 year old liked it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jun. 20, 2009
Made and devoured this recipe last night. Enough said.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jun. 18, 2009
Very flavorful and moist!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jun. 16, 2009
Easy to make and tastes delicious.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jun. 11, 2009
OMG! I have made it twice loved it even more the second time! I changed it a bit the second time around and not only doubled the sauce ingredients, but added way more garlic (5 minced cloves). I marinated it for a few hours and added a sprinkle of extra brown sugar over the top after pouring the warm sauce over the steaks. I used aluminum foil instead of putting it directly on the grill. (I curled the edges up so the juice would not drip out) I did not waste any of the delicious sauce and added every drop to the foil. I also added some capers once it was on the grill (which added another WOW factor!) The steaks and capers cooked in the sizzling juices ~ the flavor was absolutely amazing. There was no fish taste and the garlic was subtle. I served the halibut steaks over a bed of fresh spinach leaves along with some saffron rice and a side of crab legs. The halibut was even better than the crab!!! I am in Alaska and friends are always bringing me fresh halibut, so I will make this recipe again and again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jun. 9, 2009
sweet, delishious w/ a slight Asian flavor - definitely will make again
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: May 27, 2009
Amazing, although I did follow the suggestions of reviews and used olive oil rather than butter, honey rather brown sugar, and doubled the garlic.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.59 star rating.
Reviewed: May 25, 2009
This marinade was a little too sweet for me but hubby seemed to like it, next time I would cut down on the sugar.
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Cooking Level: Intermediate

Living In: Basel, Basel, Switzerland

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: May 20, 2009
My husband couldn't get enough of the sauce. The only change we made was substituted half of the brown sugar for honey, and we cooked it all up in the pan we had just fried bacon in. Delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: May 6, 2009
LOVE this recipe! The flavor was amazing! Made a few changes used haddock instead of halibut. Marinated for half and hour then pan fried 4min per side made extra sauce to top fish DEF a keeper!!
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Cooking Level: Intermediate

Living In: Danbury, Connecticut, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Apr. 21, 2009
flavoring was great. i guess i just dont really like Halibut.
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Cooking Level: Intermediate

Home Town: Fennville, Michigan, USA
Living In: Avon Lake, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Apr. 16, 2009
All I heard from between my husband's mouthfuls was "oh my god- so good". I myself am a picky fish eater but loved every bite! I used halibut fillets on the bbq. Delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Apr. 13, 2009
Excellent flavor on grilled asparagus as well.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Apr. 10, 2009
Great! This is a keeper, followed recipe and added honey as one review mentioned and it was great. It was not to sweet and it was just perfect. It would probably go good on chicken too. Thanks for a great recipe
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Home Town: Pensacola, Florida, USA
Living In: Jacksonville, Florida, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.59 star rating.
Reviewed: Apr. 8, 2009
A little too sweet for our taste.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Apr. 2, 2009
DEEEEEEEEEEEELISH! I had to try this after a friend dropped off some fresh halibut he just caught yesterday. Another cook made some reference to the sauce being as addictive as "crack"...lol We all know "crack" is not funny, but the comment sure IS and we ALL need a little humor in this day and age. I followed more good advice and doubled the sauce (next time I'll make even MORE SAUCE) and I brushed the fish with the sauce and also poured some over it. Then, I oven baked the fish for 375° for 35 min. We had about a 30 mph wind howling out on our deck so firing up the BBQ seemed like a bad idea. Some of the cooking time will depend on the thickness of your fish fillets. Served with rice (drenched in the sauce), and a tossed green salad. IT WAS JUST DIVINE! The flavor in this sauce rivals any professional sauce I've ever tasted! It would be DYNAMITE for dipping sauce for ANYTHING! I do use all fresh ingredients (even my lemon juice is juiced from fresh lemons and frozen. This is a KEEPER for sure!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Mar. 21, 2009
This was amazingly delicious and easy to make. I made this recipe with cod one day and then with salmon a few days later and served both with rice pilaf and broccoli. I doubled the sauce recipe so that I could drizzle it over the fish and broccoli. I baked the fish in the oven at 400 degrees for about 35 minutes for 1.4 lbs of cod and 1 lb of salmon. This sauce is like crack...I'm putting it on everything! I love the way the sauce tastes with rice pilaf. This recipe will definitely show up regularly on our table. Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Mar. 20, 2009
Quick and Easy and YUM!!!
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Cooking Level: Expert

Living In: Chicago, Illinois, USA

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