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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Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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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Reviewer:

houstongal

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Houston, Texas, USA

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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Reviewer:

Firecracker

Cooking Level: Beginning

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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Reviewer:

AmericanInZurich

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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Reviewer:

Mrs Possum 08

Cooking Level: Intermediate

Home Town: Perth, Western Australia, Australia

Living In: Sydney, New South Wales, Australia

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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