Reviewed: May 9, 2012

This is my kids favorite fish recipe! Its very simple and very tasty!

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Reviewed: Oct. 31, 2011

Outstanding recipe! It is what I consider a “launch pad” recipe. You can augment with other spices, but personally would be cautious since the white fish has a delicate flavor. I like the mustard and a little curry--my husband cannot leave out the hot sauce, but that is after it is served. I have used this recipe with halibut, flounder, cod and tilapia. The tilapia, being such a soft fleshed fish, almost melded with the cheese. Absolutely wonderful.

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Luann

Reviewed: Jul. 20, 2011

This was very good but I didn't soak it in milk and lemon, such a combination would curdle.

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GRAYLADY

Reviewed: May 27, 2011

We had this for dinner last night and both of us really liked it! I used tilapia (total about 11 oz.) and only made 1/4 of the mayo/cheese mixture. It was still a little bit too much for the amount of fish I had. I used a combination of Cheddar and a mozzarella/provolone blend, which worked nicely. I also topped it with buttered panko. This baked up perfectly moist in 30 minutes. We will be enjoying this one again!

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bellepepper

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Cooking Level: Expert

Home Town: Upper Arlington, Ohio, USA

Living In: Dublin, Ohio, USA

Reviewed: Mar. 24, 2011

Absolutely LOVED it and the second batch is in the oven now a day after the first batch was gone. Changed nothing. Added nothing. Can definitely be used with different fish, (just be sure to clear any bones before cooking) and yes, it would be great on bread as a snack. Place a thin layer on toast and throw in the oven for a short time (till golden) and enjoy! Thanks for an amazing versatile recipe.

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icecoolputer

Cooking Level: Intermediate

Home Town: North Bay, Ontario, Canada

Living In: Victoria, British Columbia, Canada

Reviewed: Mar. 3, 2011

To be fair, this review is made on a minor change. I didn't have any monterey jack, I just used parmesan instead. I didn't find that this was all that interesting, I think it needs a little seasoning on it before spreading the mixture over it.

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Cooking Level: Intermediate

Reviewed: Jan. 18, 2011

It was ok.... read reviews too late... Halibut or any fish if fresh should NEVER SMELL FISHY... if it does it is OLD on the verge of turning... TAKE IT BACK... I know because I am a commercial fishermans wife and old fish smells. The strong mayo and cheese is maybe used to cover the of old fish.

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fishermans wife

Reviewed: Jan. 13, 2011

very good, and very easy! Have made it several times.

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Shaylady

Reviewed: Dec. 19, 2010

Living in Southeast Alaska means always having halibut in the freezer...a good thing. Finding this recipe for a change of pace from our traditional onion, mayo and sour cream style halibut...a VERY GOOD thing! We pair this with garlic green beans and love every bite!

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chktrk

Cooking Level: Expert

Reviewed: Dec. 11, 2010

This is the BEST recipe I've found for baking any kind of fish....it gets pretty rich tasting after awhile, so I've started substituting 1/2 sour cream for 1/2 of the mayo and it's a bit lighter. Amazing recipe that nothing can live up to so far!

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