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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Reviewed: Nov. 8, 2007

I used tilapia and also did not add capers. Served it with mash potato and green beans. Great presentation but not very flavorful, I even added extra spices.

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Em

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Nov. 7, 2007

I made this with fresh grouper and it is wonderful.

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ginny

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Reviewed: Nov. 7, 2007

This was great! I made it last night with tilapia as there was no halibut at the store. I also had no capers but still very yummy.

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MEGSCOOKIN

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Nov. 7, 2007

Had guests for dinner last night and was looking for something different to fix. YUM, YUM, YUM. I followed the directions exactly, except the fish monger did not have halibut so used red snapper. The flavors were spot on and we all loved this. It will become a regular. Thanks for the recipe Charter Guy.

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CarolFstr

Cooking Level: Expert

Home Town: Vista, California, USA

Living In: Saratoga, California, USA

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Reviewed: Oct. 8, 2007

Pretty good! I didn't have any capers either. I'm going to try it with talapia next time too.

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cookinRN

Cooking Level: Intermediate

Home Town: Ravensdale, Washington, USA

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Reviewed: Oct. 5, 2007

Made this today and it was great. Didn't have capers but will get some and make it again soon for company! We love wild halibut from Alaska!

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Coral

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Reviewed: Sep. 29, 2007

I made this recipe for my inlaws, it was a great success!

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Angi

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Reviewed: Sep. 19, 2007

This is fantastic! My 2 kids and hubby could not stop raving about it-definitely restaurant quality! I will make this again and again! Fairly simple (as long as you have all the ingredients on hand) and it makes for a beautiful presentation. I did not add the capers though. I served this dish with french bread (bread is a must for the yummy sauce), and garlic-parmesan green beans. I am not sure if the green bean recipe is from here or not-I got it somewhere online! You snap off both ends of the fresh green beans, blanch them in a pan in enough water to cover, strain & run under cold water, return to the pan and stir fry them in some butter. Then sprinkle them with garlic salt, pepper, and a good amount of parmesan cheese.

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gwyfin

Cooking Level: Expert

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Reviewed: Jul. 19, 2007

I loved this recipe! So so simple...the preparation time is minimal, and the end product looks and tastes amazing! The only change I would make next time is to double the sauce.

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AUSSIEAMERICAN

Cooking Level: Intermediate

Home Town: Mackay, Queensland, Australia

Living In: Costa Mesa, California, USA

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Reviewed: Jul. 7, 2007

This is such a great recipe, both my husband and I love it - especially how easy it is to prepare. We've made it many times with different types of white fish and its always turned out great. Better to use fresh lemon then lemon juice. Its great when served with mashed potatoes or couscous since both absorb the sauce nicely.

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Pamplemousse

Cooking Level: Intermediate

Home Town: La Fayette, New York, USA

Living In: Heidelberg, Baden-Württemberg, Germany

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Reviewed: Jul. 1, 2007

I don't like it when recipes don't give specific measurements like "one lemon, juiced", The amount of juice one lemon contains can vary greatly. Mine must have been extra juicey because I thought this was way too lemony. My husband raved about it though. The halibut was very good after I scraped most of the sauce off of mine. If I make this again, I will add the lemon juice one tablespoon at a time.

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Dianemwj

Cooking Level: Expert

Home Town: Burbank, California, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Jun. 8, 2007

Pretty darn good. I added cajun seasoning and fresh garlic.

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motherteresa

Home Town: Huntsville, Alabama, USA

Living In: Portland, Oregon, USA

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Reviewed: Jun. 6, 2007

Halibut is so expensive and hard to get. I am on a low fat diet, so I left out the butter and cream. Also I am short on fresh herbs, so I used dry. Served it on a nice bed of greens with a light vinegrette. See photo.

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Surferess

Cooking Level: Expert

Home Town: Pensacola, Florida, USA

Living In: Carlsbad, California, USA

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Reviewed: Apr. 22, 2007

This recipe was five stars for us. It was delicious. Not only did Charter Guy develop a wonderful recipe we also caught the halibut with him!

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sandyeh

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Reviewed: Mar. 30, 2007

yummy, yummy, yummy. This is really good fish. It inspired me to make fish tacos. I just pulled the fish fillets apart and drizzled the sauce over the fish inside a lightly fried corn tortilla!

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jess

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Reviewed: Mar. 15, 2007

I used orange roughy instead of halibut since halibut is out of season. The pan-friend roughy was awesome, but we (my husband and I) did not care for the sauce much. I'd rather eat the fish plain (seasoned w/ Old Bay) or with roumalade (sp?) sauce.

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MSAGGIEAMY

Cooking Level: Expert

Home Town: Crandall, Texas, USA

Living In: Irving, Texas, USA

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Reviewed: Feb. 4, 2007

The store was out of halibut, so I used the mild talipa instead and I think it worked great with the reduction sauce. I wouldn't suggest using salmon. My only other suggestion would be to try not to dawdle in making the sauce, and plate as quickly as possibe. Served with creamed spinach and parsley as decoration, and it looked great. Will definetly make again, maybe with halibut next time.

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