Reviewed: May 12, 2005

Delicious and easy. Husband loved it. I did add a handfull of shredded Parmesan cheese to the crumb mixture. Added a nice touch. Will certainly make again.

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Reviewer:

MERLU

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Reviewed: Feb. 6, 2005

When we were in Alaska, we had wonderful fresh halibut. I have been afraid to buy it since then.. Not anymore. This recipe is fantastic. I will definitely make again and again.

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RAMHOLLOW

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Reviewed: Feb. 1, 2005

Everyone in the family loved this - 9 & 13 yo daughters and husband. Very tasty, tender, yummy. Used mayo cuz I can't stand Miracle Whip and it turned out great. Used with Schwan's frozen Blue Hake - fabulous!

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THELAWRENCES

Cooking Level: Expert

Home Town: Missoula, Montana, USA

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Reviewed: Jan. 12, 2005

Great taste AND easy to make. I used half honey mustard, half horseradish sauce instead of miracle whip, and let the fillets sit in the fridge to marinade for an hour while we went for a run. When we came back, half an hour in the oven, paired it with a Japanese radish salad and pasta, and dinner was on the table. Thanks!

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Reviewer:

LynnInHK

Cooking Level: Expert

Home Town: Centreville, Virginia, USA

Living In: Hong Kong, Hong Kong Island, Hong Kong

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Reviewed: Dec. 23, 2004

This recipe is very good and super easy to make. My one suggestion is to make sure the crackers are crushed very fine.

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BRIDGESTOCK

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Reviewed: Sep. 7, 2004

I used reg. mayo instead of the miracle whip since husband says it's on the sweet side. I also used already crushed cracker crumbs. I cooked for the amount of time and seemed done but not browned at all. So put it under broiler just to give it color, but dried it out somewhat. I won't make again.

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LAURA

Cooking Level: Expert

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Reviewed: May 14, 2004

WOW!! Very tasty and tender. I followed the recipe with the exception of using Essence of Emeril seasoning in place of seasoned salt.A little parmesan cheese in the crumbs might be a good addition...just for fun. The recipe is pretty perfect the way it is.

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JANINE PERKINS

Cooking Level: Expert

Living In: Clayton, California, USA

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Reviewed: May 10, 2004

This recipe is really good! Creative & simple too! I can't stand miracle whip so I used 1/4c. real mayo and 1/4c. tartar sauce which worked out nice. I over salted it because I forgot that the saltines have plenty of salt on them so if you try this keep that in mind.:~) Thank's Kelli!

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*ANISAH*

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Reviewed: Apr. 25, 2004

This recipe was absolutely delicious. We live on Vancouver Island and in the heart of fresh halibut country, so I was able to get a fresh filet. I followed the recipe exactly and served it with a spicy peach salsa. Very good recipe and will definitely try it again.

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