Reviewed: Nov. 6, 2009

way too much mayo.

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Reviewed: Nov. 4, 2009

This is a good recipe for Halibut. I have made variations of it with other white fish and it is a good stand by. I have made it with Parmesan cheese also.

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JenCosta

Cooking Level: Intermediate

Home Town: Chagrin Falls, Ohio, USA

Living In: Bend, Oregon, USA

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Reviewed: Oct. 20, 2009

The mayonnaise was way too much.

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hungryhippos

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Reviewed: Oct. 8, 2009

Very, very delicious. Made with very few changes. Next time I will use a bit less mayo--it kind of overpowered the fish. Husband LOVED. Will make again.

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LilAngelsMommy

Cooking Level: Expert

Home Town: Camp Hill, Pennsylvania, USA

Living In: Dillsburg, Pennsylvania, USA

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Reviewed: Oct. 7, 2009

I thought this might be a better recipe for an inexpensive fish. The mayonnaise flavor was very heavy and covered most of the wonderful halibut flavor.

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LINDA

Cooking Level: Intermediate

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Reviewed: Sep. 28, 2009

This was way too cheesy...and, I'm a cheese lover. I should have finished with broiling it...it was way too mushy. The fish was literally lost in all the goopy cheese.

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Lorie

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Reviewed: Sep. 14, 2009

Excellent Halibut recipe made exactly as the recipe is written. We will be having this again and again!

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snickster

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Reviewed: Sep. 12, 2009

I made this two nights ago, it was the best recipe for Halibut that I've cook so far. We had it for lunch the following day. We did have fresh halibut from Alaska that we caught ourselves. Yummy

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Maga

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Lovelock, Nevada, USA

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Reviewed: Sep. 11, 2009

This was an easy recipe, and went well. I prefer crunch-fried fish, but my family enjoyed it this way. I used Tilapia fillets, and they were very good. No problems in following the recipe and the times. I might have preferred it a little less cheesy, but it came out well done, and very attractive.

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Capt.Quent

Cooking Level: Intermediate

Home Town: Sidney, Iowa, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Sep. 11, 2009

Had everything set up but the fish. Did'nt have halibut at the store, so scrod was substituted with homemade mayo. Tasted wonderful, will add to my favorite recipes. Moose

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moose

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Reviewed: Sep. 10, 2009

When I made this very exact dish, I was actually using a recipe I picked up at a very popular fish restaurant in Los Alamitos, CA. They named it Cheesy Dill Halibut. It is a very good dish, but I would recommend using only half the amount of sauce unless you need a lot of it to spread over rice or potatoes or some veggie. Easy and delicious.

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Marianne

Cooking Level: Intermediate

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Reviewed: Sep. 10, 2009

I have made this for years since, here in Alaska, we catch plenty of halibut. For a moist, tender dish, I cook it in the microwave with no topping for half the time, then drain any juices, add the topping and finish. This only takes a few minutes and should NOT be overcooked. It is my husband's favorite. It's also great spread with tartar sauce instead of the mayo mix. You can hardly go wrong!

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Linda in Alaska

Home Town: Wasilla, Alaska, USA

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Reviewed: Sep. 10, 2009

This is a wonderful recipe and so easy - just what we like. Have substituted fresh haddock (less expensive) for halibut with good results. Do not try frozen fish.

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EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Aug. 14, 2009

I used fresh dill instead of dry. It was really wonderful. I thinly sliced some yellow squash and put it in the pan underneath the fish and sauce. I did find that the fish was still raw after the allotted time and cooked it an additional 2 minutes in the microwave before serving it.

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Tricia

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Milpitas, California, USA

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Reviewed: Jun. 23, 2009

I used just cheddar cheese for this, and I thought it turned out pretty good. My halibut pieces were fairly thick, so I baked them 31 minutes, and they were cooked perfectly. We were overall pretty pleased, but I may cut down on the topping next time because it was a little too heavy on top.

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Chelle

Cooking Level: Beginning

Home Town: Evansville, Indiana, USA

Living In: Bowling Green, Kentucky, USA

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Reviewed: Jun. 10, 2009

I'm sorry but this just did not work for me. Maybe because I used medium-sharp chedder, but the combination with the halibut did not sit well. The unique flavor of the halibut was ruined. I've tried a similar recipe that used purely parmesan and it was much better.

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Lisa

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Reviewed: May 3, 2009

A wonderful simple recipe, this really did it for me. One of my favorite recipes of all time for Halibut. Everyone preferred this with a baked potato over rice.

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Michel

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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Reviewed: Apr. 19, 2009

I made this as stated except I forgot the mustard powder. I also used 1lb halibut and 1lb orange roughy. It was really, really good but a wee bit heavy with the mayo. I wondered about maybe sour cream next time instead. I would make it again just like this however.

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Kate Fisher

Cooking Level: Intermediate

Home Town: Walla Walla, Washington, USA

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Reviewed: Apr. 17, 2009

I am a bit on the fence about this recipe. The flavor was great, but it was very rich (even with fat free mayonnaise). At almost $18.00 a pound for Halibut (at least here in Denver), I would like to taste the fish a bit more and the sauce did overwhelm the fish a bit. I suppose if you don't like the "fishy" flavor of fish, this recipe would be a great choice for you, but I love fish and cook it at least twice a week.

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