Reviewed: May 6, 2012

this was so amazing that three of us ate over a pound of halibut at one sitting and I am making it again. I don't normally use mayo in anything, so I am going to try Greek yogurt instead, but otherwise this was absolutely increible. Two thumbs up!!

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teachercrispy

Cooking Level: Beginning

Living In: Seattle, Washington, USA

Reviewed: Apr. 26, 2012

This is a fabulous fresh fish recipe. Granted, we splurged for fresh Halibut, but, oh my! Worth every cent! I disagree with the reviewers who suggest doubling the sauce -- I made it as-written (as I always recommend the first time), and we found it to be perfect! Flavorful, just enough to compliment (not overpower) our beautiful fresh fish. This is going in my "Serve to Company" file!

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Sherrie Olp

Cooking Level: Expert

Home Town: Fresno, California, USA

Reviewed: Apr. 19, 2012

I had a fresh piece of halibut and I found the fish totally over powered by everything on it. I will try the other tips for using less Dijon and a higher oven temperature and see if that helps with the soggyness, extra liquid left and over powering flavor. With some adjustments I think this could be great but as it is I feel like I wasted a perfectly great piece of fish.

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darrylann

Cooking Level: Intermediate

Home Town: Prince Rupert, British Columbia, Canada

Reviewed: Feb. 11, 2012

Perfect! Ridiculously easy, quick and delicious. I use panko breadcrumbs for extra crunch, and finish up under the broiler for a minute or so for a nice brown topping. The family loves this!

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MISSYKENDER

Cooking Level: Expert

Home Town: Kirkland, Washington, USA

Living In: Monroe, Washington, USA

Reviewed: Jan. 2, 2012

This was great! Used Tilapia instead as it looked good in the store and only a tiny bit of Parmesan in the first mixture. Also used Panko instead of bread crumbs (lighter) We are big on light so next time I will very lightly spread the mixture on the fish. My oven required 18 minutes to brown the top using Tilapia. Thanks for sharing!

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Supporting Member (Click to learn more about Supporting Membership)

Home Town: Urbana, Illinois, USA

Living In: Colorado Springs, Colorado, USA

Reviewed: Dec. 17, 2011

This is a great recipe that I have made many times! I actually double everything for 4 - 6 piece of Halibut, as we like it thick and tangy!! Sometime I lay the Halibut on a bed of onions with butter before baking. A+++ recipe!!

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AkBillyBow

Reviewed: Nov. 5, 2011

Used with haddock and was yummy!

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Piperpar

Reviewed: Oct. 30, 2011

6 adults and 1 child rated this fish, all said it was good, can't beat that! I did leave out the lemon juice, just because I did not have it, I did not add the bread crumbs to the mayo mixture just sprinkled on top before baking, took another advice and baked at higher heat 400* and top rack so it would brown better

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chante

Cooking Level: Expert

Reviewed: Oct. 23, 2011

have made this many times, usually the day we catch the Halibut, I have never used the Horse Radish as I always forget it.... Moist Fish, Crispy top... hmmmmmm perfect.

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THE-SANDMAN

Reviewed: Oct. 20, 2011

One of the best fish preparations ever. I found the lemon unnecessary and excluded all together. Added approximately 2 tbsp chopped capers for a bit of a briny bite. Thanks for sharing this!

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