Reviewed: Mar. 12, 2011

This recipe was wonderful. The sauce on the bottome was the star of the show. I would omit the salt and reduce the amount of lemon pepper to a teaspoon. The first time I made this it was like eating a salt block, but with these changes.....GREAT!

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2 users found this review helpful

Reviewer:

ktann

Reviewed: Dec. 24, 2010

Amazing. I think about this recipe all the time. Looking forward to having it again.

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4 users found this review helpful

Reviewer:

Elisabeth

Home Town: Salisbury, Maryland, USA

Living In: Albany, New York, USA

Reviewed: Dec. 19, 2010

Will definitely make again- awesome!

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3 users found this review helpful

Reviewer:

ChristineM

Reviewed: Sep. 30, 2010

This was an awesome recipe! I made this for a party of 10 and everyone loved it although i used a fillet as opposed to steakes! I did only melt 2 tablespoons of butter and lightly coasted the goat cheese crust witha brush. (I didn't use 1 tablspoon for each peice.) I also took teh advise of others and decreased the lemon pepper to 2 teaspoons per serving! Thanks for the great recipe!

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Reviewer:

Reviewed: Feb. 3, 2010

Very Good! I used Talapia because I had it on hand. I also added a bit more milk and butter to the sauce for the plate to make it thinner. I will def make this over and over and have already shared it with some of my friends! Thanks!!

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3 users found this review helpful

Reviewer:

melanieholt

Cooking Level: Expert

Home Town: Princess Anne, Maryland, USA

Living In: Seaford, Delaware, USA

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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3 users found this review helpful

Reviewer:

jbreweral

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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Reviewer:

Barb

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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Reviewer:

jcromwell

Living In: Charleston, South Carolina, USA

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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3 users found this review helpful

Reviewer:

Diana

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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7 users found this review helpful