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Reviewed: Feb. 24, 2008

I tried this recipe for dinner tonight, and I found that by using chicken broth, the dish tasted more like chicken and not of halibut. I think I will try using veggie broth next time.

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bidonbarb


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Reviewed: Aug. 6, 2006

This is a wonderful recipe! So easy to make and absolutely delicious!!! Thank you so much for sharing it with us!

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I enjoyed this recipe. It was quick and easy. The smell is great! I would recommend using less oil for frying the fish. The sauce thickened up nicely, but I simmered the liquid a little before adding it to the fish.

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DOCTORTLC


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Reviewed: Sep. 17, 2005

My husband really enjoyed this because there was a lot of garlic. (He LOVES anything with a lot of garlic.) But I found that the cornmeal gets mushy when you add the "sauce." I do agree that the sauce isn't sauce...It's quite liquidy. The flavor was alright, but the texture was not appetising. Subtitutions: orange roughy instead of halibut, left out the bay leaf, added Old Bay seasoning to fish and extra garlic to liquid, used olive instead of sunflower seed oil

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MSAGGIEAMY

	Cooking Level: Expert Home Town: Crandall, Texas, USA Living In: Irving, Texas, USA
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Reviewed: Nov. 11, 2004

We enjoyed this quite well. Had to make a couple substitutions to adjust for what I didn't have on hand. Used ocean perch, not halibut, peanut oil, not sunflower, water, not broth. Used a mixture of season salt and reg. salt. The sauce does indeed thicken up once mixed in with the fish. My only disagreement with the recipe is that it took the fish longer than 5 minutes to brown. Easy, quick and tasty.

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BARNKITTY

	Cooking Level: Expert
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Reviewed: Nov. 10, 2004

The worst. Don't waste your time or fish. The "sauce" wan't sauce. What you do is fry and kind of boil this. Smells great because of all the garlic but yuck. There are too many good ways to make fish to bother with this recipe.

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