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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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Photo by naples34102
Reviewed: Oct. 14, 2008
Great dish both in taste and presentation. Between the wine and the capers I didn't think the lemon was necessary, so I left it out and simply served the fish with lemon wedges on the side. Confident or experienced cooks needn't bother with measuring ingredients--just cook away and enjoy yourself! Pour in a glug or two of wine, reduce a bit, pour in a couple glugs of cream, then add herbs and capers to suit your taste. Simply beautiful, and simply delicious.
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Photo by naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Mequon, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Aug. 15, 2008
Loved this. Super easy and fast. A delightful meal to prepare for company. Presentation is very nice when paired with yellow rice or parmesan noodles. I followed recipe exactly and the only thing I would do different next time is add half the fresh squeezed lemon. I think fresh squeezed lemon is more potent than lemon juice(?). This recipe is better than any halibut ordered from a restaurant. My dinner guests complimented the meal at least 5 different times. I will definitly make this again and try the sauce with chicken and bowtie pasta. Thank you!!!! I have made this 3 times within 2 weeks!!! Simply FABULOUS!
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Cooking Level: Intermediate

Home Town: Tampa, Florida, USA
Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jul. 23, 2008
This recipe was simply amazing! I am a begginer in cooking and I had no experience cooking fish, yet this recipe was easy and delicious! When I first tasted the sauce I though it was too lemony, but it tasted great with the fish. Because of my inexpierience, I used talpia (which is much less expensive than halibut) and I left out the capers because I don't have much of a taste for them. My family loved it, and it was easy too. Thank you so much!
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Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
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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The reviewer gave this recipe 3 stars. This recipe averages a 4.39 star rating.
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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Photo by Mrs Possum 08

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
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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Photo by CleverGypsy

Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
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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The reviewer gave this recipe 3 stars. This recipe averages a 4.39 star rating.
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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Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
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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Living In: Dallas, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Feb. 22, 2008
One of my favorites. I use thick filets and cut them into squares.....SOOOO GOOD!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
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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Photo by KOALAGIRL

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
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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Cooking Level: Expert

Home Town: Queens, New York, USA
Living In: Anchorage, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Dec. 6, 2007
It was great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Photo by Jenn T.
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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Photo by Jenn T.

Cooking Level: Intermediate

Living In: Fair Oaks, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Photo by Justine
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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Photo by Justine

Cooking Level: Intermediate

Living In: Topeka, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
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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The reviewer gave this recipe 3 stars. This recipe averages a 4.39 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
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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Cooking Level: Professional

Home Town: Coupeville, Washington, USA

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