The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Apr. 23, 2006
Very easy. Lots of flavor!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.59 star rating.
Reviewed: Apr. 16, 2006
I wasn't a huge fan of this recipe. It was pretty good, but it was also a little bit weird-tassting. Plus, the entire house smelled like garlic afterward. :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Apr. 13, 2006
Tried this recipe for the first time last night and I must say it was fantastic! I marinated the Halibut for several hours before grilling. I think the butter flavor is essential so rather than substituting oil for butter I just melted the butter and allowed it to sit in the marinade before adding the Halibut. Of course it thickened up again, but once the Halibut was on the grill, it just melted into the fish. My whole family enjoyed this recipe. Thank you!
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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: Apr. 9, 2006
I loved this recipe! I've been looking for an easy marinade to use with halibut for a while and have finally found it. I will definately make it again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Mar. 22, 2006
This dish was a winner at our house! My husband is not a fan of fish, and my kids never like the same things, but this marinated halibut made every one happy at dinner last night! I used olive oil in place of the butter, and doubled the recipe for 1.5 lbs of fish...which was all gone by the end of dinner! Success!
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Cooking Level: Intermediate

Home Town: Royal Oak, Michigan, USA
Living In: Troy, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Mar. 7, 2006
Very good marinade. I used Talapia instead of halibut, canola oil instead of butter, and I was out of soy sauce, so I used 1/2 teriaki and 1/2 worchestershire to replace. I pan seared 1/2 the fish and grilled the other on foil. The grilled was much better than the pan-seared. I put in a salad of romaine, green olives, and champaigne vingrette. Delicious.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Feb. 25, 2006
I only used 1 Tbsp. butter but added another 1 Tbsp. of garlic. I used George to grill the steaks for about 10 minutes and it was very good! If I let it sit longer in the sauce it would've been a little better.
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Cooking Level: Expert

Home Town: Nashville, Tennessee, USA
Living In: Marietta, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Feb. 1, 2006
LOVED IT!!!!! We made it with Orange Roughy and it was amazing!
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Cooking Level: Expert

Living In: Austin, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jan. 20, 2006
I am really not too fond of fish, but ate this wilth no problem and it tasted great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jan. 5, 2006
We loved it. I used it with salmon as a marinade. Put two 1 1/2 inch salmon steaks in a baggy with the sauce in the morning before work and at 7PM broiled for 15 min total and they were awesome. I used olive oil instead of butter in the marinade and then put a small pat of butter on the fish while in the broiler. I also used dried minced garlic instead of fresh. Served with ceaser salad and white sticky rice.
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Cooking Level: Intermediate

Home Town: Kelleys Island, Ohio, USA
Living In: Kapaa, Hawaii, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 2, 2005
Fantastic marinade for chicken!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 15, 2005
I thought the flavor was just okay. Maybe I did something wrong? It was a bit sweet and the soy sauce didn't taste very good...too predominant.
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Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 8, 2005
Fabulous! We also tried it on salmon and it was just as good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 12, 2005
very very Good! Served with Lemon Almond Green Beans for a light, healthy dinner.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Sep. 27, 2005
I am not to fond of halibut, but was given some and thought this would work out well. The sauce was amazing. Still, not a fan of halibut, but I went on to try this on beef and chicken and it is the best basting sauce I have tasted. Everyone of my picky eaters loved it, except on the halibut.
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Home Town: Adrian, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Sep. 23, 2005
This recipe gets raves every time I make it and it will become a permanent recipe in my kitchen. Most of the time I only cook for two, so there is plenty of sauce for two halibut steaks or filets. When the weather is not good for grilling, I preheat the oven to 400 with the broiling pan inside. Once heated, I throw the fish on the hot pan and cook until flakey. Good stuff!
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Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA
Living In: Edson, Alberta, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Sep. 21, 2005
This was a great way to serve the fish. Will probably make again.
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Home Town: Dixon, California, USA
Living In: San Jose, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Sep. 19, 2005
needed more sauce but found it very moist. Excellent
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Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.59 star rating.
Reviewed: Sep. 14, 2005
I tried this recipe due to all of the ratings and reviews. Neither my husband nor I enjoyed this dish. I don't think I necessarily did anything wrong, to us it was to fishy tasting.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Sep. 12, 2005
Love it!!!! A double batch is a must!
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