Reviewed: Aug. 28, 2009

This is the first fish my husband has liked and eaten. Wonderful! I used talapia and just sprinkled maybe 1/2 cup of wondra and about 2 T of crumbs and Miracle whip on each side. Reheating leftovers in a pan sprayed with Pam insures that it is not mushy and makes it nice and crunchy.

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Kim

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Reviewed: Aug. 11, 2009

I've made this a few times with Ritz crackers in place of saltines as well as a dash of lemon pepper mixed in with the Miracle Whip. The fish always comes out impressively moist and delicious. Unfortunately, I've never been able to achieve the "crunch" coating suggested by the recipe, but the flavor and texture is still quite good. As an Alaskan who catches her own halibut, it's difficult to find new recipes that do justice to the fish, but friends and family love this recipe and request that I make it often!

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Aviatrix in the Kitchen

Cooking Level: Intermediate

Living In: Chugiak, Alaska, USA

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Reviewed: Jul. 29, 2008

Used 1/2 mayo and 1/2 horseradish rather than Miracle Whip. Would use a bit less horseradish next time, but otherwise very tasty.

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Wynter

Cooking Level: Intermediate

Home Town: Bothell, Washington, USA

Living In: Anacortes, Washington, USA

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Reviewed: Jun. 30, 2008

Super easy super yummy! Big hit. I have made it a few times for my family.

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lougurl

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Reviewed: Oct. 12, 2007

This is a tasty recipe. Because halibut is so expensive (even on the Atlantic coast) I always hesitate to try new recipes. Also, it work well with haddock fillets. Thanks for submitting.

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EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Oct. 1, 2007

We liked it - my husband actually really liked it which is more than I can say for most fish recipes. I used Boston Bluefish and it didn't taste fishy at all. It was easy to make with simple ingredients. Made according to directions except used Lawry's Seasoned Pepper as well as seasoning salt. I used Miracle Whip Light - I don't think I would want it any more heavy or creamy than this. Didn't add any sauce, it has enough flavor on its own. I will make it again.

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northspruce

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Reviewed: Sep. 13, 2007

I was looking forward to making this for dinner. We had some fresh halibut so we tried this recipe. The fish was so mushy and way to much salad dressing. the fish was ready in 15 minutes. Will not make this again. Sorry Tanya

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Tanya

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Reviewed: Jun. 30, 2007

Like another review stated, the saltines make this VERY salty. I also tried the 1/2 honey mustard & 1/2 horseradish sauce. Didn't care for this. Less is definitely more with this recipe. I ended up scraping off the coating which made it edible.

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kkquinn

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Reviewed: Apr. 1, 2007

Today was the first time I ever baked Halibut and I searched to find a recipe online and it took me to this site. I tried this recipe and OH MY GOSH it's delicious. My husband loves it. Thank you for sharing this recipe. It's got a bit of spice to it, but YUM it's delicious.

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Karen

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Reviewed: Mar. 14, 2006

My husband is not fond of fish but I keep trying to sneak it into his diet. This was a great recipe - I had all the ingredients on hand and it was easy. I used 3/4 cup cracker crumbs and 3/4 cup grated parmesan cheese, plus I used flounder since that was what was in the freezer. The only change I would make is to line the pan with foil and use non-stick spray - the bottom of my fish stuck to the pan and I lost pretty much of the coating. Thanks for this tasty idea!

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cookntaste

Cooking Level: Expert

Living In: East Greenville, Pennsylvania, USA

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Reviewed: Feb. 16, 2006

I'm sorry, but this recipe was awful. I followed the recipe exactly as written, and both my husband and I thought it was waste of good halibut. I'm an excellent cook and although I was skeptical about the ingredients, I followed the recipe exactly since it was the 1st time I made it. The recipe calls for way too many cracker crumbs, and the salad dressing is overpowering, so you don't taste the halibut. In addition, the spices as "to taste", which is difficult to tell how much to add when you have so many cracker crumbs! As a result, we scraped off the entire topping from the fish and ate it without any of the coating. The coating didn't cook well in our experience - despite the fact we cooked it 20 mins longer than recommended. Sorry, I don't recommend this and we won't be having it again.

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KRISTI

Cooking Level: Expert

Home Town: Billings, Montana, USA

Living In: Duvall, Washington, USA

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Reviewed: Jan. 31, 2006

We liked this a lot made as was. Even my kids, who are not crazy about fish, ate it! We will make this again1

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socalcandlegal

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Reviewed: Jan. 19, 2006

I substituted Japanese break crumbs (Panko) for the crackers and it was wonderul.

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CATLDYDIANE

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Reviewed: Jan. 1, 2006

A little on the dry side but otherwise very good.

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GAYLENF

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Reviewed: Dec. 4, 2005

Very good basic recipe. I took the advice of others and topped with parmesan cheese. Halibut was excellent and bonus was that my two young kids who have been adverse to eating fish loved it.

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Jamie W.

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Reviewed: Dec. 1, 2005

I followed the recipe to the T. There is way too much flour and saltine crackers called for. No grease or butter is suggested to prepare the baking dish. It was not crusty or crispy. Somewhat of a disappointment. Thank you.

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Barbara G.

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Reviewed: Nov. 11, 2005

I used Ritz crackers instead of saltines, and added parmesean cheese as other reviewers suggested. It turned out great. Thanks for an excellent recipe!

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SARA

Cooking Level: Intermediate

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Reviewed: Nov. 9, 2005

Very fast, easy & with good results. It was a bit bland, but by adding cheese, herbs it will be amazing. I can't wait to try it again. Also, its great that it incorperates things that are commonly on hand in a kitchen. All I have to do now is keep my eyes peeled for halibute sales and I have dinner!

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JamieW

Cooking Level: Beginning

Living In: Seattle, Washington, USA

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Reviewed: Jul. 14, 2005

great basic idea, but a little bland. Simple changes will make this a great recipe

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BBUDD21

Cooking Level: Intermediate

Home Town: Rome, Georgia, USA

Living In: Acworth, Georgia, USA

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Reviewed: Jun. 6, 2005

As a fisherman's daughter and native Alaskan, I found this to be a great recipe. We bake halibut often with mayo and love it, but the crumbs addedd a nice touch. I also added lemon pepper and parmesan cheese. This will probably be my new favorite way to prepare halibut.

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ERINJO

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Kelli's Baked Halibut

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