The reviewer gave this recipe 3 stars. This recipe averages a 4.39 star rating.
Reviewed: Oct. 16, 2009
It was pretty good, I like more sauce.
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Living In: Portland, Oregon, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.39 star rating.
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Reviewed: Sep. 18, 2009
This was too lemony, but still good. I made it with shark meat instead. Next time (there probably won't be one), I would halve the amount of lemon.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Sep. 15, 2009
I used whiting fish, and my husband loooved it. i didn't use any capers since i didnt have any. I added 2 tbs of feta cheese in the sauce. yummy
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Cooking Level: Intermediate

Home Town: Riyadh, Ar Riyad, Saudi Arabia

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Sep. 8, 2009
The cooking method is very good and the halibut was very tasty and moist. I found the sauce to be sour, added quite a bit of salt to counter the sour. If I try it again, I'll substitute chicken broth for the wine (I used sherry). That could be just my tastes, as I'm not a wine fan.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Aug. 7, 2009
I liked it quite a bit, my husband liked it much better without the capers. I made as written, except that I couldnt find halibut so used talapia like so many reviews suggested. I would make again for sure, but we have other fish receipes that we like better, but this is still a keeper!
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Cooking Level: Intermediate

Home Town: Troy, Michigan, USA
Living In: Westland, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jun. 18, 2009
The recipe is wonderful, and can be customized if you want it to have less calories. I used just a spray oil and a tablespoon of Olivio, I just brushed the fish with a tablespoon of flour, and I used skim milk instead of cream. I had no fresh basil or parsley, so I used frozen basil and dried parsley. It was still delicious! Next time I will use fresh herbs and it will be even better. A real company dish!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: May 14, 2009
This was good, but not the fully spectacular flavor that I was after.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: May 10, 2009
Excellent recipe. In a separate pan I sauted mushrooms & garlic in butter, then added that to the sauce before spooning it over the fish. Delicious.
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Cooking Level: Intermediate

Home Town: Katy, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: May 6, 2009
This recipes was very good. I followed recipe exactly other than I seasoned with old bay seasoning. Also, I usually like to double sauces, but on this one, do not, I did and had so much sauce leftover.
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Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA
Living In: Sandy, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Apr. 12, 2009
I was looking for a recipe for fish that had a sauce a little bit different than what you would expect to find. This one caught my eye. It was really, really good. My husband and I both enjoyed it. I made the recipe as written and won't change a thing.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Apr. 6, 2009
I think I messed this up by worrying that the sauce was too thin...when in fact is should have been. I thickened with flour at the end..so my sauce was gloppy. Also- I used lemon juice as I did not have a lemon...and I think I was too conservative with it. Still- fish was perfectly cooked and sauce was great...I just think it would have been better had I followed the directions! Be sure to double the sauce!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Mar. 27, 2009
I substituted 1/2 & 1/2 for the cream and used Talapia instead of halibut, but otherwise made as is. Huge hit! The sauce would be good on chicken too. I would recommend doubling the sauce.
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Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Mar. 23, 2009
What a great recipe. Delicious. My husband raved about how good this recipe turned out. I thought it was out of this world. Next time I make this recipe, I will leave out the flour dusting part. I feel it doesn't really add anything to the fish.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.39 star rating.
Reviewed: Mar. 20, 2009
This was just okay to me. Didn't care for the sauce that much.
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Cooking Level: Expert

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Mar. 2, 2009
This was very good. I rated it a 5; my husband a 3. Made some changes due to other reviews. Used half olive oil half butter to fry the fish. Doubled the wine, used 1/2 cup of reg milk and a 1/4 cup sour cream. Only used 1 T of capers. YUMMY!
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Cooking Level: Intermediate

Home Town: Catasauqua, Pennsylvania, USA
Living In: Corona, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Feb. 26, 2009
Incredible fish recipe. By far my favorite. Really brown the fish in butter till it is crispy. (I used thick tilapia fillets.) This makes the fish beautiful, and is the start of a wonderful presentation. I TRIPLED the sauce, and simmered it for a little over 30 minutes till it was reduced enough to be thick. This is key....do NOT rush the reduction time. Trust me, it is worth the wait. I squeezed half a lemon into my sauce, by the way, and had zero problems with curdling like some say they had. Do not leave the lemon out, it is essential to the sauce! After reducing sufficiently, pour sauce over your golden brown fillet. Heaven. Thanks charter guy!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 13, 2008
really good
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The reviewer gave this recipe 3 stars. This recipe averages a 4.39 star rating.
Reviewed: Oct. 28, 2008
The pan-fried fish (I used tilapia) was very good and quick and easy to make. However, the sauce curdled and looked like sand sinking to the bottom of the pan, leaving the liquid on top (maybe because of the lemon, as someone else suggested?). The flavor of the sauce I wasn't too crazy about, either. I'd make the fish again, but definitely will NOT make the sauce again.
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Cooking Level: Expert

Home Town: Fort Lee, New Jersey, USA
Living In: Hamden, Connecticut, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Oct. 24, 2008
This came out really good, but I made a couple of small changes- baked the fish and replaced heavy cream with fat free half and half. The store didn't have Halibut, so I used flounder. Also, the lemon curdled the half and half, so I remade the sauce without it. I'll definitely be making it again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Oct. 16, 2008
Great recipe! I omitted lemon due to allergies. Halibut is expensive and not readily available everywhere. Try Cod if you are from New England. (Buy the previosly frozen. Cod can be prone to worms and if frozen the worms leave the fish flesh as it freezes.) Gross but true! When the men come in from fishing,k I always freeze the catch of the day for this reason.
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Cooking Level: Expert

Home Town: Waltham, Massachusetts, USA
Living In: Dracut, Massachusetts, USA

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