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Reviewed: Aug. 6, 2008

Simple and tasty. I used Nile Perch, a thick, white fish fillet. To cut calories, I used only 1/2 c. mayo, yogurt instead of sour cream, and garlic powder instead of garlic oil. I served it with rice and a salad for an excellent supper.

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Basg

	Cooking Level: Intermediate Home Town: Cleveland, Ohio, USA Living In: Jerusalem, Mehoz Yerushalayim, Israel
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Reviewed: Nov. 11, 2007

Yum! Would be good with chicken too. Makes a lot of sauce, so you could cut down on the sauce, or add more fish or chicken. I think the sauce served cold would make a good dip.

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jdsk9queen


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Reviewed: Jun. 15, 2007

Recipe was quite good. It had a little bit of fishy taste, but my dad and son loved it.

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Staci - WI


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Reviewed: May 4, 2007

I liked this recipe, for a different easy recipe. My hubby did not like it, but he is a picky eater. I would make this again

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AUSTINNETWORK

	Cooking Level: Expert Home Town: Santa Maria, California, USA Living In: Austin, Texas, USA
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Reviewed: Feb. 16, 2006

This recipe was easy to make, which is a plus. However, my family didn't care much for it. It was just okay.

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hmortenson


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Reviewed: Dec. 18, 2005

Delicious and easy to make. I had some sauce leftover, so we put it on our salad as salad dressing. It tasted good there too.

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DUNTEACHN

	Cooking Level: Intermediate Home Town: Ellicott City, Maryland, USA Living In: Cape Charles, Virginia, USA
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Reviewed: Oct. 13, 2005

Really enjoyed this recipe. Have lots of Halibut from an Alaskian fishing trip and tired of the traditional way of cooking fish. I will be making this again only I think I may use just the cracked pepper instead of the lemon pepper or maybe cut down on the lemon pepper.

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Phyllis


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Reviewed: Feb. 15, 2005

This recipe is a good start. It needs more of something to make it though.

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JOHNNYRINGO


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Reviewed: Sep. 4, 2004

great recipe! We added about 1/2 cup of cheese and once it was cooked, it was great over fettucini noodles :) I think we might add some crab meat to it next time.

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ALI983


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Reviewed: Apr. 29, 2004

I cut the mayo, yogart and salsa to 1/3 cup each. The yogart and mayo were both "light". To the mix I added a little dill and paprika. I added slivered almonds to the top. It was delicious.

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SAILING52


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Reviewed: Apr. 2, 2004

This was awesome! Just the right amount of zip! If you like em spicy, you might want to add hot salsa. I also used low fat sour cream. My husband loved this one!

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CANABALI


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Reviewed: Mar. 31, 2004

Five stars on this! I have a similar recipe (which we love) that does not have the salsa as an ingredient...but we enjoyed this just as much. Incidentally, I made this with salmon, rather than halibut. Terrific recipe. Thx, Candie!

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XMASRED

	Cooking Level: Intermediate Living In: Port Angeles, Washington, USA
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Reviewed: Mar. 27, 2004

This is an excellent and simple recipe. The flavor will go with almost any vegatable. You can substitute chicken breast pre-cooked in a little butter, for the fish.

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I2COOK


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Reviewed: Mar. 26, 2004

I made this with haddock instead. I only used a pound. I used 1/2 cup salsa and 3/4 cup fat free sour cream and 1/4 cup mayo. It was good. I made too much sauce and the sour cream taste was a little strong. Next time I will try using 1/2 cup salsa and 1/4 cup sour cream and no mayo and see how that works. I served with yellow rice which I added some chopped veggies to. Good overall.

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ANDREA-LEE


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Reviewed: Mar. 11, 2004

This was scrumptious - I grew up in Alaska and have eaten halibut cooked many, many ways - so I truly enjoyed the flavors. Changes I made are: Used 1/3 cup of each 3/4 cup ingredient. Grated fresh lemon zest and sprinked cracked pepper on halibut instead of lemon pepper. For the salsa, I used some leftover homemade tomatilla salsa...wonderful - can't wait to make it again.

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Reviewer:

DEIRDREISHERE


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