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Reviewed: Sep. 17, 2008

I am so glad I found this recipe. I'd almost given up on fish cooked at home--this halibut recipe was delicious, quick, and easy. My husband agreed. I didn't cook it on the grill; rather, I very loosely wrapped it in foil and baked it for 20-25 minutes at 400 degrees. Then I rolled back the foil and popped it under the broiler just long enough to crisp up the cheese/crumb topping. I dried bread in the oven as it preheated for the crumbs, and my crumbs were coarsely chopped, so became beautifully crispy, a perfect contrast to the moist fish. This recipe is definitely a keeper, would be a good method for any mild fish, I would think. It was wonderful with the halibut---and I even forgot to serve the reserved creamy sauce!

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Reviewer:

19jan46

	Cooking Level: Expert
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Reviewed: Aug. 24, 2008

I made this for mu hubby he loved it! Said to give it 5+ stars. I also baked it and didn't use the bread crumbs I also added some chives. Yummy!

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Reviewer:

blairstr


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Reviewed: Nov. 8, 2007

I cut the sauce, the breadcrumbs and cheese in half for this one, which worked out well, because the fish still had lots of flavor without being overpowering. It was cold out the night I made these, so I wrapped everything in foil and placed them on a baking sheet and broiled the fish on high for 15 minutes. It was delicious and flaky.

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Reviewer:

GINAH1

	Cooking Level: Expert Living In: Chicago, Illinois, USA
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Reviewed: Oct. 31, 2007

I followed the recipe pretty much exactly and found this recipe extremely difficult to make, I was hurrying though so that probably did it. I will try it again, but for the first time I wasn't that impressed especially spending a lot of money on the Halibut.

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mcs091004

	Cooking Level: Intermediate Home Town: White Lake, Michigan, USA Living In: Waterford, Michigan, USA
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Reviewed: Jul. 24, 2007

I used salmon. I live in an apartment and can’t grill, so I cooked it in the oven for about 25 mins at 400. A little rich, but REALLY delicious!

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Reviewer:

Heather

	Cooking Level: Intermediate Home Town: Oceanside, California, USA Living In: Alexandria, Virginia, USA
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Reviewed: Jul. 7, 2007

VERY GOOD COMBINATION OF FLAVORS!

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Reviewer:

Jess Hill

	Cooking Level: Intermediate Home Town: Kalispell, Montana, USA Living In: Butte, Montana, USA
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Reviewed: May 25, 2007

YUM! When my husband was in Alaska last year, everyone talked about halibut in a creamy sauce. This was the recipe! Thank you! My husband likes it - very atypical of a steak and potato guy! Made it for my daughter and I first; we thought it was a definite yum! Have used fresh halibut steaks and halibut "cheeks"; it is definitely better with the halibut steaks.

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Reviewer:

Frances H.


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Reviewed: May 12, 2007

I thought it was very good. I liked the sauce. The only two things I did different was to add fresh chives from the garden, and I baked it in the oven at 400 for 23 minutes because our grill went kaput. While I thought it was good, my husband wasn't crazy about it. That's because he isn't a fan of any kind of baked fish. He likes more crunch. The next time I think I will put the sauce on the bottom, sprinkle with the cheese, dip the fish with an egg milk mixture, lay the fish on top of the sauce/cheese mixture, sprinkle or press bread crumbs mixed with Panko (Japanese style breading) into the fish. Bake. The last five minutes I will add French Fried Onions to the top. Maybe then it will be crunchy enough. I guess that means my husband is going to have to try it at least one more time. Thank you for the recipe Ginny.

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Reviewer:

S.K.J.


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Reviewed: Mar. 25, 2007

We made this recipe with cod and the family loved it!

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Reviewer:

Sue B

	Home Town: Seattle, Washington, USA
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