Reviewed: Nov. 10, 2009

Delicious! Add some white wine, let t reduce and even more delicious. I pan fried.

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Lauren

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Reviewed: Sep. 28, 2009

Awesome - don't change a thing except we used less butter.

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TAWNEY112

Cooking Level: Expert

Home Town: Elkhart, Indiana, USA

Living In: Waterloo, Iowa, USA

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Reviewed: Aug. 16, 2009

This was EXCELLENT! I enjoyed it very much. Used much less butter than was called for and it was just fine. I put this under the broiler for about 6-1/2 minutes on each side. Put the butter mixture on each side as I went along. It was a little bit salty so I may just use minced garlic instead of garlic salt the next time I make it, and there will be many, many next times! Thank you, Lisa!

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Kelley

Cooking Level: Intermediate

Living In: Bellevue, Nebraska, USA

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Reviewed: Jun. 17, 2009

OMG! Seriously the same one would expect at a fine seafood resto. Excellant! Will make over and over again.

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swimmingtuna

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Reviewed: Sep. 14, 2008

This was good but seemed to be lacking something. It seemed bland. I softened the butter on the counter for a couple of hours. Then I mixed it in a bowl with the herbs. I rubbed the mixture on the Halibut and wrapped the fish in foil packets then grilled it for 5 minutes a side. Next time I make this I will melt the butter before I mix the herbs with it and brush it on the Halibut. I will make again with a few adjustments.

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KRISTYLEE3

Cooking Level: Expert

Home Town: Bethlehem, Pennsylvania, USA

Living In: Hellertown, Pennsylvania, USA

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Reviewed: Jul. 4, 2008

I nearly died this was so good. Now my favorite way to prepare Halibut steak

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mysticquest

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Reviewed: May 31, 2008

Was good, but didn't taste the marinade too much. We used tilapia. I'm not a big fish eater, and have recently been broadening my horizons. Will cook again.

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drmstr

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Reviewed: May 11, 2008

Wow, so simple yet SO yummy. I cut the butter to a little less than 1/2 cup and it turned out great. Actually did it on my stove using my grill pan with wonderful results. Perfect blend of spices for a delicate fish. Will be entertaining with this one again. :)

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LINDAANA

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Reviewed: Apr. 29, 2008

This was wonderful! Rather than wasting the butter by using it to baste the fish while grilling, I made a simple butter sauce with the herbs & some reduced white wine & poured it over the halibut after it was plated. This is my first time cooking halibut & I'm thrilled this is the recipe I chose. Thanks so much:o)

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cheepchick

Cooking Level: Expert

Home Town: West Palm Beach, Florida, USA

Living In: Orlando, Florida, USA

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Reviewed: Apr. 25, 2008

The marinade was excellent. My husband said it was one of the best he's tasted. I didn't have parsley, so I omitted that. I used onion powder instead of minced onion (tasted great anyway). I also didn't need that much butter; I used less than 3/4 cup. I microwaved the butter ahead of time so it would mix well with the other dry ingredients too. Easy & delicious!

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Kristen

Cooking Level: Beginning

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Reviewed: Jan. 1, 2008

I used swordfish, then accidentally substituted basil for the black pepper (don't ask) ... but it turned out fantastic! I'm not a huge fan of seafood, but this was incredibly flavorful and non-fishy tasting. Went perfectly over rice pilaf, and looks beautiful on the plate. Thanks!

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Carrie Magill

Cooking Level: Expert

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Reviewed: Aug. 8, 2007

I had never made halibut before, sounded yummy enough - my only complaint is it fell apart while it was cooking. I haven't mastered the fish on the grill yet... always seems to make a mess! I think this recipe calls for quite a bit of butter... I made less than what the recipe called for and still had some left over. Very tasty though.

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jessy01010

Cooking Level: Intermediate

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Reviewed: Mar. 25, 2007

Tried this recipe with halibut steaks and it was very tasty. The seasoned butter does not overpower the flavor of the fish. Used fresh minced onion in place of dried and a combo of salt and garlic powder for the garlic salt. Stay close to the grill because there will be flare-ups. I would definitely make this again.

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