I changed this recipe around a little with the help of other reviews. Primarily, I used panko instead of breadcrumbs and it came out with a really nice crust. Since I like halibut fillets to be about an inch thick, I increased the oven temp to 400 and cooked it about 20-22 mins which it allowed it to cook through and for the panko to brown. I used butter instead of margerine. One of the things to note is the topping ingredients should be doubled if you are using larger fillets -- mine were about 6+ ounces each. Otherwise, amounts are perfect if you like dijon and horseradish - just the right amount spiciness for the mild, tender halibut fillets. EXCELLENT! I have cooked it about 4 times now and everyone raves!
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I changed this recipe around a little with the help of other reviews. Primarily, I used panko...