Reviewed: Sep. 24, 2009

Yum! I thought it was going to be too cheesy for me (I'm not a cheeze freak), but no. This is scrumptious. I added homemade breadcrumbs (forked-pulled a slice of bread and mixed with a little melted butter to moisten) to the top at the time of heat reduction, which gave it a delectable crunch.

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Adria Marie

Cooking Level: Beginning

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Reviewed: Sep. 9, 2009

Super Recipe! I've made this for people who come over to visit for dinner and everyone has loved it! It's nice and juicy and makes a great halibut "taste". Halibut tends to be a dry, bland fish so this recipe is a perfect way to give it some taste and texture!

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thatstocksgirl

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Reviewed: Jul. 28, 2009

This was easy to make, and husband said it tasted "good enough to make again" which usually means 4 stars. I noticed that I had to cook it an extra 5 minutes on the lower setting. I also took the advice of others and salt & peppered before adding the mixture on top. Next time I'll probably add some herbs to the mixture.

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Amanda H.

Cooking Level: Beginning

Living In: Dallas, Texas, USA

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Reviewed: Jul. 15, 2009

Okay my husband gave this 3 1/2 stars only because I think this was the first time he tried Halibut. He liked it alot, cleaned his plate I think the problem was with the price of the Halibut. No fault to this recipe. I did read reviews and make a few minor tweeks. Since it is only the 2 of us there was only 1 lb Halibut so I cut the recipe in half. I used 1/2 Chedder Jack and 1/2 (imported Parmesean). I also added some dried dill weed and salt & peppered the fillets before adding the mixture to the top. Being it was thick I left at the 425 for 5 minutes longer and added 5 more minutes to the 350 cooking time adding an additional 10 minutes to the overall dish. Other than that. . .will make this dish again.l

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Dee Dee

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Reviewed: Jun. 29, 2009

I liked this dish, however, next time I make it, I am going to make a few changes -- mostly, I think the sour cream and mayo combo is a little too tangy. Next time I'll just make a white sauce with flour, butter and milk, then add the same seasonings, lemon and cheddar and I think that will suit my family's taste much better. Thanks for the idea!

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MIKALA79

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Reviewed: Jun. 10, 2009

Did not care for this very much. I believe it was the Chedder cheese that really made me not like it. I do not feel that I will make this again. A waste to a very good piece of fish. There are many better ways to prepare Halibut.

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Osider760

Cooking Level: Expert

Living In: Oceanside, California, USA

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Reviewed: Mar. 29, 2009

I tried this last week and it couldn't have been any easier to make..Followed the recipe exactly and it came out moist and tender with alot of flavor and the topping did not overpower the halibut.Good job.

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KRNLANCE

Cooking Level: Intermediate

Home Town: Bremerton, Washington, USA

Living In: Tahuya, Washington, USA

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Reviewed: Mar. 26, 2009

Just made this tonight - my dad said it was the BEST halibut he has EVER eaten!! He is not a huge halibut fan, usually finds it too dry, but he and my mom both loved this. I made it lower in fat and cals by using Light sour cream, fat-free mayo, and 2% cheddar cheese mixed with some reduced fat Parmesan. There is no need to use the full fat, higher calorie versions - this is plenty rich and much healthier when you make these changes!

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ASHTRASH

Cooking Level: Expert

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Reviewed: Mar. 23, 2009

Super easy prep. and very moist fish. I'm not a fan of onions, but they were mild enough that I enjoyed the dish. We will make this again.

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Lovingmama

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Reviewed: Feb. 19, 2009

This was fabulous and was even enjoyed by a so-called "non-fish" eater. The only thing I did differently from the recipe was double the cayenne pepper and added dill weed. Every morsel was devoured and I will definitely be making this again.

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somethings_cookin

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Reviewed: Feb. 7, 2009

This was great! It was so easy to do, and there were no leftovers. I mixed in some dill, and garlic powder to give it some extra spice. Delicious!

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Melina

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Atascadero, California, USA

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Reviewed: Feb. 5, 2009

The husband raved over this dish! I used a little less halibut for the two of us. At first I thought there was too much topping, but it was excellent. We scraped the casserole dish to get it all. Lemony, with just a hint of spice from the cayenne pepper. Worthy of a company meal.

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BARBIEL

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Reviewed: Jan. 26, 2009

really good recipe. I made it for my picky boyfriend and he loved it. I didn't have any sour cream, so I substituted with 1/2 C buttermilk and approx. 1 tbsp melted butter and it turned out great! I'll definatly be making it again.

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Gen

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Reviewed: Jan. 13, 2009

Very good, very tasty. I made it exactly as directed. It was very rich. Next time I'll try it with parmesan.

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Em

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Reviewed: Jan. 2, 2009

soooo yummy!!!! i made some minor adjustments to my taste but the fish was delicious!!!

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I'm just a Cook

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Reviewed: Dec. 13, 2008

Just tried and this is fantastic. Very tsaty and different. I also used 1/2 parmesan and 1/2 cheddar cheese. I salt and peppered fish and sprinkled it with garlic powder before speading sauce over. My husband felt it was gourmet quality. Will definitely make again.

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