Reviewed: Mar. 24, 2009

Excellent with tilapia. Used salt and pepper rather than lemon pepper. I made the sauce even though I thought it would be too rich. I'm glad I did, it was great.

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jbreweral

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Reviewed: Mar. 24, 2009

I used Salmon for this and I can't even begin to tell you how good it came out! I don't cook too much and it was so easy and absolutely delicious.

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Barb

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Reviewed: Mar. 12, 2009

YUM! I doubled the recipe and used wahoo steaks that my husband caught. The only change I made was to use heavy cream instead of milk in the sauce. I had a little left over that would have gone bad otherwise. The sauce goes very well with broccoli!

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jcromwell

Living In: Charleston, South Carolina, USA

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Reviewed: Oct. 11, 2008

This recipe was really ggod, the sauce was a bit rich so I would use less on the fish next time.

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Diana

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Reviewed: Sep. 10, 2008

I was hesitant that the halibut might be a little bland because there was no marinade. But, I was wrong. Because of some of the other reviewers, I omitted the lemon pepper and mixed the goat cheese with lemon juice and kosher salt and cracked black pepper. I added just a bit of balsamic vinaigrette in the bottom of the pan for a little extra flavor and it was awesome. Although, I think it would have been fabulous without it as well. Some of the other reviewers didn't make the cream cheese sauce, but, it really is a must. Thanks for this recipe! Coming from Alaska, where Halibut if abundant, we are always looking for great new Halibut recipes and this is a keeper!

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gibsey23

Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

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Reviewed: May 2, 2008

Bleck! I love goat cheese, cream cheese, lemon pepper, etc... This recipe was not good :( My husband and I started laughing as we realized we were both trying to choke down the fish with a straight face. If you insist on cooking this, reduce lemon pepper! Way too much.

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kridanpiper

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Reviewed: Apr. 2, 2008

Made this for a dinner party. I thought everyone was going to lick their plates. I received great reviews from everyone but hubby. He is a plain eater so I wasn't expecting him to like it. But everyone else raved about it and wanted the recipe. Thank you for this recipe I will make again. Easy and great for such an expensive fish.

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AUSTINNETWORK

Cooking Level: Expert

Home Town: Santa Maria, California, USA

Living In: Austin, Texas, USA

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Reviewed: Mar. 23, 2008

YUM!! Absolutely delicious. My husband made this, and I forgot I was at home and not at a favorite restaurant. Next time, we'll add some almonds to the top just for a little texture. Other than that, won't change a thing.

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BECCA22

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

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Reviewed: Mar. 2, 2008

Since there was already so much dairy in the crust, I decided to skip making the sauce, and just serve the fish and crust together. The result was ok - a little heavy on the lemon pepper, but not too bad. I think the sauce must be important, though, to deserve the praise of the other reviewers.

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iloveonions

Cooking Level: Intermediate

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Reviewed: Feb. 18, 2008

My husband just made this for me for Valentines day and I thought I was in a gourmet restaurant. It was so wonderful. The flovors blend so well together and the presentation is is just beautiful!! The flavor of the halibut is able to come through. Love it!!

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Rhonda C

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Eugene, Oregon, USA

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Reviewed: Feb. 18, 2008

I fixed this for supper tonight. EASY and DELICIOUS. I did knock down the lemon pepper and even the lemon juice in the sauce. I don't really like the whole lemon fish deal. Turned out great, and did I mention easy?

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Eric

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Reviewed: Feb. 7, 2008

This was so good! Based on other reviews I decreased the lemon pepper to 2 tsps. It browned nicely and looked as good as it tasted. Thanks.

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kaos

Home Town: Doylestown, Pennsylvania, USA

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Reviewed: Jan. 11, 2008

This was fabulous. It didn't look as crispy as in the picture but I'll defiantly use this recipe often

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Murray Harris

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Reviewed: Dec. 21, 2007

This sophisticated recipe is a real party pleaser. The sauce is perfectly paired with the flavor of the crust... but it doesn't overwhelm the flavor of the halibut (which is rare for most recipes). It tastes best when the lemon pepper is reduced to 1 1/2-2 tsp in my opinion... but wow!!!!!!!!

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Kitchen Witch

Cooking Level: Expert

Living In: Park City, Utah, USA

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Reviewed: Nov. 18, 2007

Substituted orange roughy for the halibut because that's what I had, but the crust and sauce both were excellent! A little heavy on the lemon pepper in the crust for my liking, but my beau loved it as is.

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