Reviewed: May 24, 2012

I wish I could give this 10 stars...this is sooooo good. I was looking for something that was very low carb and delicious and this hit the spot. I will def. make this again!

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Reviewer:

chubbymama

Cooking Level: Intermediate

Home Town: Shreve, Ohio, USA

Living In: Wooster, Ohio, USA

Reviewed: May 22, 2012

I didn't have lemons or green onion. I used orange ruffy instead of Halibut. I pan fried side one on high heat with olive oil for 2 min then turned over and transferred to cookie sheet and spread sauce generously over raw side. Broiled for 2 minutes in the oven and it turned out perfectly moist.

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yummy

Reviewed: May 5, 2012

I cooked it exactly as the recipe says and it turned out pretty good. The only difficulty I had was adding the spread on to the cooked halibut. By the time I finished it had melted and was running all over the dish. Next time I will use a smaller dish to keep the melted spead contained to the top of the fish.

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Reviewer:

uruguay34

Reviewed: May 4, 2012

This was Divine! I made it as stated except I followed the advice to bake the Halibut at 375 for 15 minutes before putting on the sauce and putting it under the broiler. I also drained the liquid (fish drippings) from the pan before putting on the sauce. Since some of the sauce drips off the fish while under the broiler, I served it already dished up on the plates and drizzled some sauce over the fish. Heavenly!!! I don't like spicy so I was questioning the hot pepper sauce, but I added it anyway and it was not spicy, yet still full of flavor!

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Reviewer:

Erika

Reviewed: May 3, 2012

My 3 & 5 year olds loved this and asked for more multiple times. And, my 3 year old would never eat fish! My hubby & I thought it was great as well. We'll make it again. We baked it at 375 for 20 minutes (fillets were on the thicker side), then broiled for 3 min.

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Summer Blue

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Reviewed: Apr. 24, 2012

Very good and quick to make. Kids like a little bit only

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Reviewer:

Anne House

Cooking Level: Intermediate

Reviewed: Apr. 23, 2012

Quick, easy and delicious! I think any white fish would work - maybe even shrimp.

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Reviewer:

amyt

Reviewed: Apr. 17, 2012

I halved this recipe, and should have left out the butter as some other reviewers recommended. Under the broiler, the topping sort of ran off the fish leaving a delicious, but very lightly flavored fillet.

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Reviewer:

larryb33

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Atlanta, Georgia, USA

Reviewed: Apr. 12, 2012

Everyone thought this was delicious, even the kids! But our sauce never browned. Maybe I'll reduce the butter next time.

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Reviewer:

Lisa

Home Town: North Wales, Pennsylvania, USA

Reviewed: Apr. 6, 2012

If you like fish, you will love this. If you don't like fish, you will love this. ADVICE - double the amount of sauce. You will be glad you did. (I used sweet chili sauce instead of hot pepper sauce....and I added more than a dash.....cause I'm that good....$49.95 a plate would be a little low for how good this baby turned out...two weeks in a row now....)

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