Reviewed: Aug. 10, 2008

This is a very good dish and something out of the ordinary. The blend of flavors is tasty. I made it last night for friends. I put it on some quality King salmon and halibut. My only complaint is that there isn't much sauce to begin with and once half of it boils away, there's hardly anything left. I think I tripled the amount of oil in the recipe and added a teaspoon of Asian hot chili oil to give it a little zing (I'm glad I did). Otherwise, this was a great little recipe. Don't forget the cilantro!

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Jared

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

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Reviewed: Jun. 21, 2008

Just a note per a previous reviewer's comment: hoisin sauce is not the same as black bean sauce - the black bean sauce is combined with garlic and is savory as opposed to sweet. Usually found in a jar. Lee Kum Kee (red lid) is a popular brand (at least in the west coast) and can be found in most asian markets or asian food section with the rest of the jarred sauces. Update: Interesting combo of flavors. Made for dinner tonite. Substituted green onion for shallots and garlic chili sauce (about 1 tsp) and vegetarian stir fry sauce (2 tsp) cuz I was out of black bean sauce. the sauce came out nicely without any one flavor overpowering the other. i might up the chili sauce next time even if I had the black bean sauce. Broiled the halibut on low, and the fish was nice and moist. Served with whole asparagus that I tossed on the roasting pan with the fish. Next time I might angle slice the aspagus to get more of the sauce on. Would make again.

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P.L.

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: San Leandro, California, USA

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Reviewed: Mar. 29, 2008

Man! I can't believe there are only 20 reviews on this. This sauce is unbelievable! I want to pour it over every meal I have from now on! It really is good.

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akplatt11

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Reviewed: Feb. 11, 2008

We liked this very much. The sauce is a nice touch and does not overwhelm the wonderful halibut. Will use this recipe often.

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Patti

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: Lakewood, Washington, USA

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Reviewed: Nov. 12, 2007

The sauce on this dish is fabulous. I admit, I did make a few changes just based upon what I had in the kitchen. Here is what I did, only based upon "items on hand": *used tilapia, and baked in oven instead of grilling *used sherry instead of the mirin, like others suggested *hunted all over grocery store for black bean sauce to no avail, ended up using hoisin sauce that I already had (is this maybe the same thing?) *used dried cilantro rather than fresh *be sure to double the sauce...I didn't but wish I would've Sorry to all of you purists out there that say we need to follow a recipe exactly the first time. The sauce is what makes this. Served with red beans and rice along with fresh asparagus and white wine. Yum.

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AbeLincoln

Cooking Level: Expert

Living In: Sunset Hills, Missouri, USA

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Reviewed: Oct. 22, 2007

This was great...I used it on cod. I'm trying to decide what else to use with this sauce!

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kzjrny

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Reviewed: Sep. 30, 2007

Excellent! We love it! Used Sherry instead of Japanese Sweet Wine like another reviewer suggested. Also doubled up on the sauce. Is now one of our favorite fish recipes.

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TW

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Reviewed: Aug. 9, 2007

Wow, this was delicious. This was one of the best tasting fish dishes I have had. I would agree that the cilantro really makes the dish incredible. Do not leave it out. I think next time I will double the sauce. We served the fish with Sobe noodles. As they didn't have a lot of flavor, the sauce really enhanced the side dish too. EXCELLENT!

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ICOOK4U2

Cooking Level: Intermediate

Living In: Richmond, Virginia, USA

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Reviewed: Jul. 22, 2007

I made this recipe for our out-of-town guest. It was a tremendous hit, even with my teenagers! This is definately a recipe I will make often. I added red pepper flakes to the sesame oil to give it some kick. It was enjoyed by all. It even made frozen halibut taste wonderful.

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mwhitejasp

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Reviewed: Jul. 14, 2007

OMG! This was really, really good. Next time I will add a little more sesame oil onto the fish so that it wont stick on the grill. I will also add more cilantro. The mix of flavors was really impressive, but the cilantro (and I'm not a huge fan of the herb) gave it such a fresh flavor. The cilantro is the icing on top do not skimp on it or delete it! Really good and resturant quality. The best part of the recipe is that I had every ingrediant in my staple items. Thanks, Kathryn, this is a keeper!

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SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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Reviewed: Jun. 15, 2007

EXCELLENT!! I made this last night and hubby and I loved it. I don't use alcohol so I substituted with grape juice with a little lemon juice. Wonderful, definitely a keeper. I'm looking for great fish recipes. Thanks

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VCALDWE

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Reviewed: Apr. 11, 2007

I joined the site just to review this recipe. LOVED IT. I added a little white wine when I poured in the mirin, just because I like the flavor it lends. GREAT recipe!

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MaryCatherine

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Reviewed: Mar. 10, 2007

very good - next time I plan to use more shallots and less soy. worked fine under broiler; do not skimp on the cilantro, it makes the dish.

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mar

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Reviewed: Feb. 23, 2007

Wow,this was great! What a wonderful sauce. Next time I will serve with rice so that we get every drop. Thanks Kathryn for sharing an easy and healthy recipe.

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Marie C.

Cooking Level: Expert

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Reviewed: Dec. 6, 2006

Delicious and easy! Broiled in oven - fabulous!

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Leslee

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Reviewed: Nov. 27, 2006

We made this for ten people last night and it was a hit. I would serve the sauce at a warmer temperature next time. The flavors were a perfect compliment to halibut. We also had two pieces of sea bass with the halibut and they were excellent.

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Hipchickrecords

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 7, 2006

This recipe is in my monthly rotation; very tasty and very easy. I've made it with salmon and it's just as good. The sauce makes the recipe taste like something from a restaurant, but it's still super easy.

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CAREYWAYE

Cooking Level: Expert

Home Town: Orlando, Florida, USA

Living In: Kernersville, North Carolina, USA

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Reviewed: Apr. 20, 2006

This recipe is wonderful! I've used both halibut and ling cod and they came out great. I added red pepper flakes for some heat. I had some extra sauce so I used it for sauted asparagus to go along side and it was delicious (green beans would work too). I will definately make this again, thanks for sharing!

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Maureen E.

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Seattle, Washington, USA

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Reviewed: Jan. 2, 2006

very tasty. Will make again and try a different kind of white fish.

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califcook

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Reviewed: Jul. 11, 2005

This recipe is EXCELLENT! I absolutely loved it. The only changes I made were to use a cabernet/merlot (Yellowtail) instead of sweet wine, as that is what I had on hand , and I switched the halibut out for salmon. I am trying to figure out what else I can use this sauce on besides fish (my boyfriend is allergic), because it is so good. Thanks for the recipe.

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