Reviewed: Mar. 22, 2013

I loved this recipe but I used something called wasabi mustard by Woeber instead of horseradish. Since we don't do bread, I used coconut flour to make the crumb topping and in the sauce as well. I really liked the coconut addition. It smelled wonderful while cooking. I will make this again.

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Reviewer:

PattiCake

Reviewed: Feb. 24, 2013

We would give this a 4.5 star rating if we could. I used tilapia loins instead of halibut, light butter, light mayo, panko bread crumbs and baked at 375. The topping browned/crisped up nicely at the higher temp (what I normally cook the tilapia loins out). The dijon mustard flavor really came through, so if you're not a huge fan, cut it slightly. Great recipe for beginners - the directions are clear and easy to follow and the method sound. We'll have again.

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Reviewer:

SSwisher

Cooking Level: Expert

Home Town: Fulton, Illinois, USA

Living In: Bremerton, Washington, USA

Reviewed: Jan. 29, 2013

This is probably the best fish recipe I have tasted! I used frozen halibut; so after it thawed, and patted it very dry before making and that helped prevent the wetness commented on earlier. Placing it under the broiler for a few minutes at the end just to crisp it. I like that it has so few ingredients and that it is very light. This could definitely be a dish to impress guests!

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Reviewer:

Robyn

Reviewed: Dec. 28, 2012

Too much breading, and didn't like the flavor.

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Reviewer:

Sina85

Cooking Level: Intermediate

Living In: Manhattan, Kansas, USA

Reviewed: Nov. 22, 2012

My picky Pescatarian Fiance loved it.

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Reviewer:

Boulder24

Reviewed: Oct. 13, 2012

Try with hotter horseradish

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Reviewer:

saperna

Reviewed: Oct. 3, 2012

One of the best crusts yet for halibut or other while fish filets.

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Reviewer:

timsimmons

Home Town: San Diego, California, USA

Reviewed: Aug. 1, 2012

Halibut is not my first choice for fish, but this is so delicious it's become one of my favorite recipes. I make it at least once a month now.

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Reviewer:

patriciakf

Reviewed: Jul. 15, 2012

Unfortunately, this one just didn't live up to the great reviews for us. I didn't think the flavors complimented each other very well. Thank you for taking the time to post the recipe though.

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Reviewer:

RugratMommy

Home Town: Knoxville, Tennessee, USA

Reviewed: Jun. 14, 2012

I made this tonight to use up some halibut I had in the freezer. It was absolutely delicious! The dijon, horseradish and lemon mixture give the fish a nice crust and great flavor. Very simple to make and would be good for eating alone, family dinners and for company. I will be making this again!

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