Reviewed: Sep. 10, 2008

I was able to get away with a little less butter, but other than that, I made this recipe as written. It is a healthy, delicious dish, good enough to serve to serve as a special occasion meal.

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cookin'mama

	Cooking Level: Intermediate Home Town: Cincinnati, Ohio, USA Living In: Boston, Massachusetts, USA
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Reviewed: Sep. 8, 2008

I'm not a big fan of halibut,but I am now. Sometimes I use this recipe for shrimp or scallops over angel hair pasta, never thought of halibut. My husband thought it was good and he doesn't like fish. I will be making this again and again. Thanks!!

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coool jane


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Reviewed: Aug. 10, 2008

Too much butter. Did not like frying the fish. Served with lemon to add more flavor. Will bake the fish next time.

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nairie

	Cooking Level: Beginning
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Reviewed: Jul. 31, 2008

"Capers and Halibut"--what an ordinary name for such an extraordinary dish! The pan roasted halibut becomes nicely golden brown and caramelized, while the sauce, although it includes no lemon juice, is inspired by that used in the classic Veal or Chicken Piccata. Simple to prepare, remarkably pretty presentation, with delicious results. I served this with rice, but a side of pasta with garlic and olive oil would also be a perfect complement.

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naples34102

	Cooking Level: Expert Home Town: Milwaukee, Wisconsin, USA Living In: Mequon, Wisconsin, USA
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Reviewed: Jul. 8, 2008

I loved this! It left me wanting more. I used margarine instead of butter. I felt it was a bit much; will cut back next time. I didn't use juice from the capers, simply because I barely have any in the jar anyway. I didn't have halibut, so I used tilapia. Simply excellent!

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Michelle B

	Cooking Level: Intermediate Home Town: Portland, Oregon, USA Living In: Donald, Oregon, USA
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Reviewed: Jun. 25, 2008

Very tasty! Even though I am the only fish-lover in the house, my family loved it. I didn't have any white wine on-hand, so I used chicken stock. Since this added additional salt, it was a little salty. I think I will drain and rinse the capers the next time to reduce the salt as well.

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markserves.com

	Cooking Level: Intermediate Living In: Cincinnati, Ohio, USA
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Reviewed: Jun. 5, 2008

Very good and simple. Don't overcook the fish! They fry up in a minute each side for good size fillets.

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queenbuffet


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Reviewed: Jun. 2, 2008

This was without a doubt one of the best! I made it for myself and was sad I didn't have company to share it with. Next time I will. Thank you for a keeper!! Gene San Clemente, CA

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GENE PETER

	Home Town: San Clemente, California, USA
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Reviewed: May 10, 2008

I made this last night. It was neither good nor bad. It didn't wow me and I prefer my other rice wine halibut recipe from this site. Thanks for sharing.

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SWEETJAM

	Cooking Level: Expert Living In: Tempe, Arizona, USA
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Reviewed: Apr. 15, 2008

Used Salmon instead, it was awesome. I usually don't care for salmon but I couldn't eat it quick enough. Also added a little cream to thicken the sauce a tiny bit.

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wangjung727

	Cooking Level: Intermediate Living In: Scottsdale, Arizona, USA
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Reviewed: Apr. 14, 2008

LOVED IT! I personally didn't add the extra salt and I shouldn't eat pepper so I didn't use that either. I like capers but only used about 1/2 of the recipe. I was mostly interested in the butter/garlic/wine sauce and it was fabulous. I can't wait to make it again.

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Lisa

	Cooking Level: Beginning Living In: Las Vegas, Nevada, USA
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Reviewed: Mar. 15, 2008

This recipe was great! I used margarine instead of butter. Next time I would cut down a bit on the margarine. The capers definitely add a nice spizzaz to the dish. Thanks for the recipe!

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cat12345

	Cooking Level: Intermediate Living In: Los Angeles, California, USA
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Reviewed: Jan. 29, 2008

excellent dish! I used tilapia instead of Halibut (it's what i had in the fridge) and it was delicious! this will definitely be made again.

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JAYDEY

	Cooking Level: Intermediate Home Town: Toronto, Ontario, Canada Living In: Amsterdam, Noord-Holland, Netherlands
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Reviewed: Dec. 24, 2007

Very Good. I just starting eating fish within the last year and had no idea how to cook fish. This was easy and so good. Nice buttery flavor. Have made several times now.

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Chris S

	Cooking Level: Expert Home Town: Glendora, California, USA Living In: Rancho Cucamonga, California, USA
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Reviewed: Dec. 22, 2007

Norma Jackson Wi This is the best. We love it, if only we could get more fresh Halilbut. It is such a treat. Our friends brought us some from Alaska. Makes me want to go to Alaska just to catch a big one. We also love capers.

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NORMA47

	Cooking Level: Intermediate Home Town: Hartland, Wisconsin, USA Living In: Jackson, Wisconsin, USA
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Reviewed: Aug. 22, 2007

So good and so easy! I really like simple recipes and it doesn't get much easier than this. My only recommendation is to hold off adding any additional salt. The capers I used were salting enough to carry the dish!

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