Reviewed: Dec. 3, 2009

These were really good! Very fresh and healthy. I used grouper filets instead of halibut with nice results.

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MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Aug. 23, 2009

This was very good. I don't know that the veggies did much to enhance the flavors of the fish, but I loved that this was an all-in-one meal. The veggies all complimented each other and the fish was a huge bonus. Thank you for posting this.

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Kelley

Cooking Level: Intermediate

Living In: Bellevue, Nebraska, USA

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Reviewed: Aug. 19, 2009

I thought this was really moist and tasty. Healthy enough to merit raves from my healthfreak son. I loved it. My cream sauce husband said good but not great.

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Bonni

Home Town: West Linn, Oregon, USA

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Reviewed: Dec. 30, 2008

This is a healthy staple in our house - hubby likes to go halibut fishing. I omit the tomato and mushroom and double the zucchini. It is amazing how much flavor comes from these simply sauteed vegetables. We also use red bell pepper, and use less oil.

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MADDIEMOM

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Reviewed: Aug. 13, 2008

I will definitely make this again. I used vegetables I had on hand and didn't cook them as long so they would remain slightly crispy after baking with the fish. I also put put about 1/2 tbsp of butter in with the fish while it baked. Gives a nice rich flavor.

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lilranda

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Reviewed: Aug. 13, 2008

This recipe was good but lacked a little flavor. I drizzled balsamic vinegar over the top at the end and it deffinitly helped!

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Tegan Lee

Cooking Level: Intermediate

Home Town: Folsom, California, USA

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Reviewed: Apr. 14, 2008

I guess I just don't like halibut...I will try this with a different fish like tilapia or red snapper. I even put the fish in a frying pan for a couple of minutes so that it was less "poached" and I still didn't really like it much. I love veggies, so that wasn't the problem. My husband loved it though.

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Larababe

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

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Reviewed: Mar. 13, 2008

I've made this recipe twice now, and both times were delicious! Can't wait to share it.

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3bulls

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Reviewed: Mar. 3, 2008

My family loved this recipe! We used orange roughy instead of halibut (we had it one hand) and the orange roughy gave the dish a buttery broth. It was fantastic.

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Amber

Cooking Level: Expert

Home Town: Beckley, West Virginia, USA

Living In: Rock Springs, Wyoming, USA

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Reviewed: Mar. 2, 2008

Great recipe. It chould be used well with any white fish. Left off the tomatoes as my husband isn't a big fan and worked fine. Definitly a keeper.

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Nicole

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Reviewed: Sep. 25, 2007

I altered this dish just slightly because we are in the process of moving and I didn't have the appropriate dishes unpacked yet. I cooked the halibut on the stove over med-high heat until it flaked. Everyone in the family loved this dish and the fish was incredibly moist and tastey. I will make it again and again!

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shannonecollins

Cooking Level: Intermediate

Home Town: Manson, Washington, USA

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Reviewed: Sep. 6, 2007

This is an easy/fast recipe that gives great results! I agree with other reviewers that you can change the vegetables with pretty much what you have in the refrigerator, but i think that the mushrooms are great in it! The only change i made is that i marinated the veggies (the recipe i used is for grilled portobella mushrooms): olive oil, lemon juice, balsamic vinegar and chopped basil. I then used the marinade to saute' the veggies and poured all on the fish. It was delicious

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Pink Manta

Cooking Level: Expert

Living In: San Jose, California, USA

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Reviewed: Aug. 21, 2007

Really good, I used Mahi Mahi instead and left off the tomatoes. Easy and delicious.

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Courtney

Cooking Level: Expert

Home Town: Califon, New Jersey, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Jun. 1, 2007

This makes a real nice summer dish. I love how versatile it is...you can really use just about any fish and any combination of vegetables. I was looking for a way to serve up some frozen boxed haddock fillets and used this recipe. I didn't have mushrooms or zucchini but did have yellow and orange bell pepper and asparagus. So with the red tomato, it made a beautiful looking dish. I also had some fresh basil and lemon thyme growing so used that instead of the dried basil. With a side of rice (cooked in chicken stock and some chopped green onions stirred in afterward) it made a complete meal. The only down-side was that I didn't make enough! Everyone liked it and it went fast.

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Kim

Cooking Level: Intermediate

Home Town: Windsor, Ontario, Canada

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Reviewed: May 6, 2007

This recipe was easy and delicious. I squeezed half a lemon over the vegetables once I assembled everything in the baking dish. I can't wait to try it again!

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Trish

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Reviewed: Apr. 17, 2007

This is so easy and good. I didn't have green bell pepper but did have the red which is sweeter. It made a colorful presentation and so tasty. I think you could probably add any other veggies that you had around.

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Peggy P

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Reviewed: Dec. 17, 2006

Excellent the next day. Soaks in the flavor.

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slc

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Reviewed: Sep. 24, 2006

I made with with Alaska whiting filets as I could not find halibut. I also left out the zucchini as I forgot to buy one. This was excellent. The vegetables were very tasty. I would definitly make this again and I will try it with halibut next time.

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ROBINANNE2

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Reviewed: Jul. 13, 2006

This is so yummy, and so pretty. The veggies are definitely the highlight of the dish, I'm glad there are plenty of them. I followed the recipe exactly and it was great, and so healthy.

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