Reviewed: Feb. 20, 2012

I made this with wahoo instead of halibut, and it was wonderful. The wahoo was very thick, so it took more time to cook, but had great flavor and a very meaty texture. Next time I'd use a little less lemon juice and more wine & cream (I used half & half.) Great recipe!

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Reviewer:

Don Prorak

Reviewed: Sep. 20, 2011

Great recipe, I was hesitant about the sauce but my husband loved it. Will definitely try this recipe again.

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Reviewer:

Deborah

Cooking Level: Expert

Living In: Sechelt, British Columbia, Canada

Reviewed: Aug. 2, 2011

I'm not sure I loved the capers, but a good dish overall.

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Reviewer:

Tanya

Reviewed: Jul. 21, 2011

AWESOME! Used salmon instead of halibut but otherwise made no changes...this is our favourite fish recipe now. Thanks for such an amazing recipe!

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Reviewer:

Dena G.

Reviewed: Jul. 12, 2011

VERY good!! Wandered out to my herb garden and didn't have any basil but lots of parsley so used that and dry basil. Had fresh oregano but decided against that. And half and half rather than heavy cream.

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Reviewer:

Phoebe

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Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

Reviewed: Jul. 1, 2011

Very easy to make and extremely flavorful. Best halibut recipe I've ever made. Impressed the socks off of the Mrs. and I look forward to making it again for friends.

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Reviewer:

kdurlam

Reviewed: Mar. 29, 2011

I left out the heavy cream and I don't think I missed the extra calories-this was an excellent way to prepare white fish and would probably even make tilapia taste pretty good.

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Reviewer:

cooldocmom

Reviewed: Mar. 3, 2011

I made this as written, and i found it to be a great dish but other reviewers are right about the excessive lemon content. I think 1 Tbsp of lemon juice should be the maximum amount added.

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Reviewer:

Big Kev

Cooking Level: Intermediate

Reviewed: Feb. 26, 2011

We loved the sauce! I think it would be great with most any fish. You must, must, must use fresh herbs, however, to get the full benefit of these flavors.

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Reviewer:

Sherrie Olp

Cooking Level: Expert

Home Town: Fresno, California, USA

Reviewed: Dec. 5, 2010

I made half this recipe using tilapia, but I did make the full amount of sauce, because after reducing I didn’t think there would be enough had I only made half. There is no need for the amount of flour indicated in the recipe, just a couple of tablespoons worked for me. I cut the butter in half and omitted the lemon juice. FRESH parsley and basil are key to this recipe - using dried just wouldn’t produce the same excellent results. And be sure to use a wine you would actually drink, not that horrid cooking wine – don’t even buy that stuff!! We thoroughly enjoyed this and will definitely make it again.

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