Reviewed: Jun. 27, 2008

This is a basic Piccata recipe (just omit the basil). True, not all cooks have the instinct for quantities with ingredients. I recommend 1-2 table spoons of Lemon and try (substituting seasoned salt for regular salt)sifting salt, pepper, and flour together (adjusting to personal taste), reducing heat and returning fish or chicken to sauce and simmering in sauce for 2-3 additional minutes.

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AmericanInZurich


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Reviewed: Jun. 23, 2008

A quick and tasty dinner. We enjoyed this. I only had processed herbs on hand. It did alter the taste a little I think, which is why I have only rated it 3 stars. I cut the fat by using evaporated milk instead of cream. I think this would work with any firm white fish. I used ling as I did not have any halibut at hand. Served with steamed broccoli.

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Mrs Possum 08

	Cooking Level: Intermediate Home Town: Perth, Western Australia, Australia Living In: Sydney, New South Wales, Australia
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Reviewed: Jun. 18, 2008

very yummy sauce! we used orange roughy. fried it with a little diced onion and garlic. we added green onion to the sauce. very easy meal with great results.

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CleverGypsy

	Cooking Level: Intermediate
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Reviewed: Apr. 23, 2008

Very tasty. I used 1/2 a lemon and still felt it was quite a bit tangy. I had to add more cream to have enough sauce as well. Still tasted delicious.

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cookiemonster


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Reviewed: Mar. 28, 2008

Served over sea bass; it was just ok. The flavors weren't anything extraordinary and I wouldn't make again.

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CharBear

	Cooking Level: Intermediate Living In: Pittsburgh, Pennsylvania, USA
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Reviewed: Mar. 2, 2008

I used tilapia instead of halibut. We loved it and I have made it many times since finding this recipe. Thanks!!

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SHERS54

	Living In: Dallas, Texas, USA
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Reviewed: Feb. 22, 2008

One of my favorites. I use thick filets and cut them into squares.....SOOOO GOOD!

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Nikki M


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Reviewed: Jan. 17, 2008

Company Worthy! I baked my halibut instead of pan frying it but otherwise, I followed the recipe to the "T". Absolutely delicious. Because it is winter here, I had to use dried parsley and basil but boy, I cannot wait until my herb garden to try the fresh herbs! We poured the sauce over our steamed broccoli too - - it tasted wonderful. Excellent recipe, please give it a try!

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KOALAGIRL

	Cooking Level: Expert
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Reviewed: Jan. 11, 2008

My family really liked this. It was easy, quick and attractive. The sauce was tasty but did not overpower the fish. My only change was to add a bit of garlic during the sauteeing of the fish. We will make this again!

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HOMERMC

	Cooking Level: Expert Home Town: Queens, New York, USA Living In: Anchorage, Alaska, USA
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Reviewed: Dec. 6, 2007

It was great!

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NESSLD


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Reviewed: Dec. 4, 2007

With the exception of using chicken broth in place of wine and adding a tad more cream, this may have been one of the best fish dishes we have ever tasted. I would order this over and over in a restaurant.

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Jenn T.

	Cooking Level: Intermediate Living In: Fair Oaks, California, USA
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Reviewed: Dec. 2, 2007

What a great recipe! I followed this recipe to a "T" except for using Tilapia (the store didn't have Halibut)and we loved it!

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Justine

	Cooking Level: Intermediate Living In: Topeka, Kansas, USA
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Reviewed: Nov. 26, 2007

I'm preparing this recipe for the second time tonight, using Dover sole, again. The sauce is lovely, and sole being so thin, the dish is very delicate and the fish melts in your mouth. Thanks, Charter Guy!

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MargaretNH


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Reviewed: Nov. 21, 2007

The sause is amazing. I made it with shrimp because my husband hates fish. Greatwith added mushrooms, garlic, and served over couscous with broccoli

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Sarah


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Reviewed: Nov. 14, 2007

After reading the reviews, I doubled the sauce.I used tilapia because the store did not have halibut. Like some one else said mine was way to lemony. My husband scraped most of the sauce off his. I let the kids taste the sauce before serving and they passed on the sauce and just ate the fish(but they thought the fish was really good).I might give this one more try but next time I won't double the sauce and will add less lemon.

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falcor4


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Reviewed: Nov. 11, 2007

My husband and I really enjoyed this recipe. I did leave out the capers because we just don't like them, otherwise followed the recipe exactly. It was delicious and easy. Definitely a company type dish. My halibut was thick, about 1 inch or more, so it took longer to cook, but that was not a problem. When done, the fish flaked so easily and wasn't dry at all. I'll definitely be making this again. Don't skimp and use dried herbs. The fresh is delicious with the wine/cream sauce.

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mermaid

	Cooking Level: Professional Home Town: Coupeville, Washington, USA
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Reviewed: Nov. 10, 2007

As much as I wanted to like this recipe, it did not do anything for me. I would rate it a 3, but I thought my fresh basil was still good to use after 4 days old, but it was not. I had to use dried basil and it was not good. It's not fair to entirely base a review when directions are not followed to a T. But this stated, there was only enough sauce to cover one steak.

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KELLYCLARK22

	Cooking Level: Intermediate Home Town: Lakewood, Washington, USA Living In: Fircrest, Washington, USA
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Reviewed: Nov. 9, 2007

I really loved this recipe, although there was nothing "green" about the sauce. Halibut is off season right now and the price reflects it - $16.99 a pound! That is just unbelievable especially living in New England! Anyways...used swordfish instead. Came out delicious. To cut down on calories I used light cream instead of heavy. Use a light hand on the lemon juice - mine was a little too tart so I added a dash more cream. I highly recommend adding the capers. Gives it just the right zip in the end. This one is definitely a keeper!

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Ruthie

	Cooking Level: Expert Home Town: Portland, Maine, USA Living In: Falmouth, Maine, USA
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Reviewed: Nov. 8, 2007

This recipe was easy to prepare and was absolutely delicious! It was far tastier than many restaurant fish dishes I have had. I used flounder because that is what I had purchased and I think any white fish would due. I would use about 1/2 of a lemon but other than that would not change a thing! Incredible!!

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Becky B.

	Cooking Level: Intermediate Home Town: Methuen, Massachusetts, USA Living In: Windham, Maine, USA
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