Reviewed: Nov. 6, 2007

I made this at my restaurant in Amsterdam as a last minute "FIND ME A RECIPE"!!! Great! I served it over a bed of rucola, with grilled artichokes and red paprika, with a few pine nuts. It looked and tasted great! Cook 1 min longer each side for thicker steaks.

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Da Vincis Calzone

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Amsterdam, Noord-Holland, Netherlands

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Reviewed: Nov. 4, 2007

This is a great marinade! We are trying it again tonight because we liked it so well the first time. Very easy to make. I like that it is a one hour marinade. Long enough to flavor the fish but not overwelm it.

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pam gile

Cooking Level: Intermediate

Living In: Martinez, California, USA

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Reviewed: Nov. 4, 2007

Best fish recipe I've ever made. Even the "I hate fish" people raved over it! I did alter slightly and used Halibut steaks instead. Excellent!

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glkurtz

Cooking Level: Expert

Home Town: Portland, Oregon, USA

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Reviewed: Oct. 24, 2007

Very tasty! I used half again the fresh lemon and a bit more fresh basil and fresh parsley than the recipe called for. I also baked it in a glass dish at 400 degrees for 25 minutes. I intended to use Halibut..I live in the Pacific NW and it's usually readily available, not this time, so I ended up using Tilapia. It was the first time for me that I didn't over cook the fish..and it got raves from my husband and two daughters. This is a recipe I'll use again and again. Thank you =)

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KitchenHazard

Living In: Portland, Oregon, USA

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Reviewed: Oct. 3, 2007

The marinade is awesome! I made this with ocean perch and it came out fab! I reduced the olive oil based on another reviewer's comment and used fresh basil and parsley. We'll definitely make this again!

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SNEJDL

Cooking Level: Intermediate

Living In: Carrollton, Texas, USA

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Reviewed: Sep. 29, 2007

Great base recipe for any white fish. placed everything in a tin foil packet with some veggies and places on the grill for about 20 mins. 10 per each side.

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LADYBUGSZ

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Reviewed: Sep. 3, 2007

This is the first time I've liked halibut! Great, simple recipe. I used fresh basil (used 1 tablespoon) because I had it on hand.

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LisaJoy

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Mason, Ohio, USA

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Reviewed: Aug. 14, 2007

I used fresh oregano instead of basil and dried parsley instead of fresh. I used a blender to mix the marinade. We used it on red snapper filets on the outside grill. It was delicious.

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Margaret P.

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Reviewed: Aug. 7, 2007

Use any kind of white, firm fish - swordfish works well as does mahi mahi. Add some cayenne pepper and/or red pepper flakes to spice it up!

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Roy

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Reviewed: Jul. 28, 2007

Excellent recipe...I'm trying to get my kids to like fish and this really helped! They asked me to make this again. The only adjustment I made was to use lemon pepper instead of regular pepper.

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WILDBERRYTOO

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Reviewed: Jul. 27, 2007

Sorry but, my family didn't enjoy this at all. It seemed oily & bland. I used tilapia instead of halibut. I don't know if that made a difference.

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LOLA

Cooking Level: Intermediate

Living In: Chula Vista, California, USA

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Reviewed: Jul. 26, 2007

Better than the best restaurant in town!

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Kelley

Cooking Level: Expert

Home Town: San Diego, California, USA

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Reviewed: Jul. 24, 2007

This was a great marinade, very easy and flavorful. I didn't change anything. I'll agree with an earlier comment that the longer you cook it, the better it tastes.

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Sheri N.

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Jul. 17, 2007

Yum! I loved it even though it was too much oil. I would cut the oil in half and double the lemon juice. I also used tilapia and fresh basil. I didn't have parsley. I will definately make again but with the changes I mentioned.

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Jackie S.

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Reviewed: Jul. 10, 2007

this was so good!!! with basil growing in my summer garden, i substituted fresh for dry. this recipe will be a regular in my recipe box. so healthy and fresh tasting!

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victoria

Cooking Level: Intermediate

Home Town: Seal Beach, California, USA

Living In: South Glastonbury, Connecticut, USA

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Reviewed: Jul. 7, 2007

I use this on tilapia instead of halibut (hard to get in my area) and it is FANTASTIC! My husband and I both love it! I made it for the first time this week with fresh garlic (instead of garlic powder, which is what is usually on hand) and it was amazing! Great recipe!

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Andrea

Cooking Level: Expert

Home Town: Odon, Indiana, USA

Living In: Wauseon, Ohio, USA

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Reviewed: Jul. 6, 2007

This recipe is phenominal! I used fresh basil because I had some on hand and about half the oil. The end result was a light but flavorful fish that my husband and I devoured. Thank you!

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Meg Natural

Cooking Level: Intermediate

Home Town: Marquette, Michigan, USA

Living In: Rockton, Illinois, USA

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Reviewed: Jul. 5, 2007

I first found this 3 yrs ago and have used it ever since. I also did it w/shrimp and veggies on a skewer and it was fabulous. EVERY time I serve it to someone new, they always ask for the recipe. Thank you!!!!!

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delanie

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Reviewed: Jul. 1, 2007

This was outstanding. My only complaint, as many others, is the price of halibut in our region...

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REBECCA50

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Reviewed: Jul. 1, 2007

This was very good! Even my picky eater liked it. The only change I made was using fresh basil. Why use dried when you have fresh available? Super easy. I will be making this again. Thanks Colleen for sharing the recipe.

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